Barbacoa Taco Meat
yields approximately 6-8 cups of meat (enough for 20-24 tacos)
- 2 1/2-3 pounds chuck steak, cubed
- 1/4 cup beef broth
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 3-4 chipotle chilis in adobo sauce, roughly chopped
- 1 tablespoon adobo sauce (from the can of chipotle chilis)
- 1 1/2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- Add the beef to a slow cooker.
- In a separate bowl or large measuring cup, combine the remaining ingredients. Pour evenly over the meat. Cook on low for 5-6 hours or on high for 3-4, until the meat is tender and easily shreds with a fork or tongs.
- Shred all of the meat, then return it to the sauce and allow it to cook for about 30 more minutes, just so all the flavors can meld together. At this point, you can turn the heat down to "Stay Warm" (if you want to keep the meat warm for the duration of a party), or you can turn the heat off and use the meat right away.
- Store leftovers in an airtight container, in the refrigerator, then reheat as needed, either over low heat in the slow cooker, or, if you only want to reheat a small amount, in a skillet over medium-low heat.
- Serve with your favorite taco shells and toppings. The meat also tastes great in rice bowls and it works really well for nachos.
While you can make this right before using, it tastes bests if made at least 24 hours in advance. The flavors really shine after a full day of melding together.
The meat and sauce can be frozen for up to two months, then reheated in a pan or slow cooker prior to using.
recipe image by Mathew Trogner for Allagash