Barbacoa Tacos

Instructions:

1. Cut the beef into large chunks and place them in a slow cooker or heavy pot.
2. Add the onion, garlic, chipotle peppers, cumin, oregano, salt, pepper, and bay leaves.
3. Pour in the vinegar and beef broth.
4. Slow cooker: Cook on LOW for 6–8 hours.
   Stovetop: Simmer covered for about 3 hours, or until the beef is fall-apart tender.
5. Remove the bay leaves, shred the beef, and return it to the cooking juices.
6. Warm tortillas in a hot skillet until soft with lightly charred edges.
7. Fill each tortilla with juicy barbacoa and your favorite toppings.

Variations

• Use lamb or goat for a more traditional regional version.
• Add a splash of orange juice for subtle sweetness.
• Stir in roasted poblanos for extra depth.
• Make it spicier with an additional chipotle or a dash of cayenne.
• Swap beef broth for bone broth for added richness.

Tips

• Broil the shredded barbacoa for 3–4 minutes for crispy caramelized edges.
• Skim excess fat from the juices before mixing if you prefer a lighter result.
• Always warm tortillas—cold tortillas break and mute the flavor.
• Resting the barbacoa for 10 minutes after shredding helps it reabsorb juices.
• Leftovers freeze beautifully and work well in burritos, quesadillas, or bowls.