While this is faster than the original versions it still takes a good 6-8 hours to cook. The best part of that, however, is that you get to come home to a house that smells absolutely fantastic! Check out how simple this dish is to put together. Keep in mind the layering method when preparing this dish!
Directions
1. Heat the oil in a pan over medium-high heat in a large heavy bottomed oven safe pot, add the beef and brown on all sides, about 10-15 minutes, before setting aside.
2. Add the onion and cook until tender, about 3-5 minutes, before adding the garlic, cumin, and oregano and cooking for a further minute.
3. Add the broth, chipotle chilies, lime juice, vinegar, salt, pepper, cloves and bay leaves, bring to a boil, reduce the heat and simmer, covered until the meat is pull-apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F/140C oven and braise until the meat is pull-apart tender, about 3-4 hours. OR Transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
4. Remove the bay leaves and discard.
5. Remove the beef, shred and place back in the pot.
6. Assemble the tacos in the tortillas with beef barbacoa diced onions and cilantro or your favorite taco ingredients.
There are no comments at the moment, do you want to add one?
Write a comment