Thursday, November 8, 2012

Beef Barbacoa Tacos

Beef Barbacoa Recipe

A bunch of food bloggers are getting together today to share home-cooked, comforting meals on our blogs, the type of meals you'd take to a neighbor in need.  Hurricane Sandy left a wide path of destruction in her wake and there are still so many people dealing with the aftermath of the storm, people who have lost their homes or seen their businesses destroyed. Jenn of Jenn Cuisine and Barb from Creative Culinary wanted to find a way to help, so Food Bloggers Support for Sandy was born. Today, all across the food blogosphere, you'll find delicious, comforting recipes. Perhaps you have a neighbor that you might actually want to make one of these recipes for. 

These beef barbacoa tacos are definitely my type of comfort food. They are rich and spicy. They cook for a long time, so by the time you're done, your house will smell amazing.

If you click the link below, it will take you to the Red Cross website where you can make a donation, if you haven't already. We also encourage you to follow #FBS4Sandy on Twitter to see what everyone else made.

For other ways to help:

Beef Barbacoa Taco Recipe

Beef Barbacoa

Adapted from Serious Eats, Skinny Taste, and the Kitchn

3 lbs. inside round roast beef
2 tablespoons vegetable oil
1-1/2 small onions
5 cloves garlic
2 teaspoons oregano
1/2 teaspoon ground cloves
2 teaspoons cumin
1/3 cup amber ale
1/4 cup apple cider vinegar
4 cups chicken broth
Juice from one lime
4 chipotles in adobo, with sauce

In a Dutch oven, brown onions in vegetable oil over medium heat for ten minutes.  Add garlic and cook for 30 seconds.  Add the spices and cook for an additional 30 seconds.  Pour beer into the pot, stirring well to deglaze the pot.  Add the apple cider vinegar, broth, lime juice and chipotles. Stir well and simmer for 5 minutes.  Using an immersion blender, puree the mixture in the pot.

Add the beef to the pot, bring to a boil, then cover and simmer for 20 minutes.  Transfer to the oven and cook, flipping occasionally for 3-4  hours or until tender.  Remove the beef from the pot and set aside to cool slightly on a plate.  Return the pot to the stove top, allowing the sauce to come to a boil.  Cook it for about 5 minutes, or until it reduces and thickens slightly.  Shred the meat while the sauce reduces, then return it to the pot, stirring to coat the meat in sauce.

Serve with corn tortillas.  Suggested toppings: sliced avocado, diced tomatoes, pickled onion, cilantro, limes etc.

I also had some of the beef with roasted butternut squash and some spinach... delicious!


  1. oooh tacos, I love it! Thanks so much for participating in this event and getting out the word about ways to donate to hurricane Sandy relief efforts!

  2. Thanks to you and Barb for hosting!


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