CategoryDifficultyIntermediate

The chuck roast beef is cubed and slowly cooked at a low heat until the meat is mouthwateringly tender and served over warmed corn tortillas with a simple garnish so the flavor of the meat can shine. This recipe can easily be doubled or even tripled for a crowd.

Yields6 Servings
Prep Time10 minsCook Time3 hrs 30 minsTotal Time3 hrs 40 mins
 4 chipotle chilies in adobo, chopped, plus 2 tbsp adobo sauce
 ¼ cup tomato paste
 ¼ apple cider vinegar
 2 tsp ground cumin
 1 tsp dried oregano
  tsp ground cloves
 2 lbs Grass Rooted grass-fed beef chuck roast, cut into 2" chunks
 Kosher salt, as needed
 Freshly ground black pepper, as needed
 2 tbsp vegetable oil
 1 medium yellow onion, diced
 6 cloves garlic, chopped
 2 cups beef stock
 Small corn tortillas, warmed, for serving
 ½ cup crumbled queso fresco
 ¼ cup chopped cilantro
 Lime wedges, for serving
1

In a medium mixing bowl stir together the chipotles and adobo, tomato paste, apple cider vinegar, cumin, oregano and cloves.

2

Heat oven to 325ºF (170ºC).

3

Season the beef with salt and pepper. Add the chipotle tomato mixture and toss to coat the meat.

4

Heat a large Dutch oven over medium heat, add the oil and heat through. Working in batches, add the beef and sear until golden brown on all sides, about 8 minutes.

5

Add all of the seared beef back to the pot and top with any remaining marinade, the onion, garlic and beef stock.

6

Bring to a boil over medium heat then cover the pot and transfer to the oven. Braise the beef until fork tender, about 3 hours.

7

Shred the meat using two forks or tongs.

8

To serve, top tortillas with the beef barbacoa with queso fresco and cilantro with lime wedges on the side.

Ingredients

 4 chipotle chilies in adobo, chopped, plus 2 tbsp adobo sauce
 ¼ cup tomato paste
 ¼ apple cider vinegar
 2 tsp ground cumin
 1 tsp dried oregano
  tsp ground cloves
 2 lbs Grass Rooted grass-fed beef chuck roast, cut into 2" chunks
 Kosher salt, as needed
 Freshly ground black pepper, as needed
 2 tbsp vegetable oil
 1 medium yellow onion, diced
 6 cloves garlic, chopped
 2 cups beef stock
 Small corn tortillas, warmed, for serving
 ½ cup crumbled queso fresco
 ¼ cup chopped cilantro
 Lime wedges, for serving

Directions

1

In a medium mixing bowl stir together the chipotles and adobo, tomato paste, apple cider vinegar, cumin, oregano and cloves.

2

Heat oven to 325ºF (170ºC).

3

Season the beef with salt and pepper. Add the chipotle tomato mixture and toss to coat the meat.

4

Heat a large Dutch oven over medium heat, add the oil and heat through. Working in batches, add the beef and sear until golden brown on all sides, about 8 minutes.

5

Add all of the seared beef back to the pot and top with any remaining marinade, the onion, garlic and beef stock.

6

Bring to a boil over medium heat then cover the pot and transfer to the oven. Braise the beef until fork tender, about 3 hours.

7

Shred the meat using two forks or tongs.

8

To serve, top tortillas with the beef barbacoa with queso fresco and cilantro with lime wedges on the side.

Braised Barbacoa Beef Tacos