These super-simple tacos only need homemade barbacoa and a sprinkling of your favorite toppings to be totally delicious. The meat is just that good!
beef chuck roast guajillo peppers olive oil chipotles in adobo beef stock apple cider vinegar lime juice yellow onion garlic mexican oregano cumin bay leaves salt and pepper tortillas
Remove the stems and sees from the guajillo and ancho peppers, then place them in a small dish and cover with boiling water. Rest for 20 minutes.
Drain the soaked peppers, then add to a food processor and blend until smooth.
Slice the beef into chunks, then add to a bowl and pour on blended peppers. Toss well to coat the beef completely.
Add the oil to a cast iron skillet, and set it to medium-high heat. Once nice and hot, sear the beef chuck until each side is browned well.
Transfer the beef to a slow cooker. De-glaze the pan with beef stock to scrape up the browned bits, then add it and all other barbacoa ingredients to the slow cooker pot.
Cook on low for 6-8 hours, until the beef is fork tender and shreds easily. Once cooked, shred the beef.
Toast tortillas on a pan, then fill with shredded beef and your favorite toppings.
Serve warm with extra toppings on the side, and enjoy!