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Beef Barbacoa Tacos
Beef Barbacoa Tacos

Before you jump to Beef Barbacoa Tacos recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

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Green tea is actually good for your mood. You just knew it had to be in here somewhere, right? Green tea has been found to be packed full of an amino acid known as L-theanine. Studies have discovered that this amino acid actually stimulates brain waves. This will better your brain’s focus while simultaneously calming the rest of your body. You already knew green tea could help you be better. Now you are aware that it can help you be happier also!

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to beef barbacoa tacos recipe. To cook beef barbacoa tacos you only need 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Beef Barbacoa Tacos:
  1. Take 3 Dried Chile Peppers
  2. Provide 3 Hot peppers
  3. Get 4 cups chicken broth, divided
  4. Take 1 onion, sliced
  5. Get 6 garlic cloves, minced
  6. Provide 1 tbsp cumin
  7. Prepare 3 tbsp vegetable oil divided
  8. Prepare 1 can chipotle chiles packed in oregano
  9. You need 2 tbsp oregano
  10. Take 1 tbsp adobo
  11. Use 1 tsp fish sauce
  12. Get 2 bay leaves
  13. You need 1 pound short ribs
  14. Prepare 3 lb top sirloin roast
  15. You need 10 corn tortillas
  16. Take Taco fixin's (ie. shredded lettuce, diced tomatoes and onions, cilantro, sour cream)
Instructions to make Beef Barbacoa Tacos:
  1. Toast chiles in your sauce pan at medium high heat. You want to get a little char on them.
  2. Add 2 cups of the chicken broth. Bring to a boil. Lower the heat to medium low and simmer for 15 minutes. Remove from heat and set aside.
  3. While the chile broth is simmering add 1 tbsp oil to a cast iron dutch oven over medium heat. Once hot, add garlic and onions. Cook until browned, about 5 minutes.
  4. Add 1 cup water, cumin, chiles packed in adobo, fish sauce, adobo and oregano. Cook until fragrant (about 1 minutes)
  5. Add the remaining chicken broth. Simmer for 10 minutes
  6. Pour chiles and broth mix into a blender.
  7. Add the other half you had been working on in the dutch oven to the blender. Blend until you have a mixed consistency. Set aside.
  8. Season all the meat with salt and pepper. Add 2 tbsp oil to dutch over over medium high heat. When hot, brown the short ribs over medium high heat. Preheat oven to 275F.
  9. Add mixture from the blender and two bay leaves. Bring to a boil then reduce heat to medium low.
  10. Throw your roast into the mix. Cover loosely and cook in the preheated oven for about 3-4 hours. Or until meat is fork tender.
  11. Remove the roast and short ribs from the sauce
  12. The meat from the short ribs can be salvaged (this is the best part!) Discard the bay leaves.
  13. Meat can be shredded for serving on the spot. Alternatively, if you have the patience, the meat will develop great flavor if you store it with the sauce in the refrigerator over night. I will keep for up to five days.
  14. When you're ready to eat, shred the meat with a fork. Serve with corn tortillas and your favorite taco toppings (lettuce, tomato, onion, cilantro, avocado, sour cream).

We all know that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. The sad thing is that, at the end of the day, we don't always have the time or energy required for a healthy lifestyle. After timer is up carefully release the pressure and shred the meat with forks. Serve on warm tortillas with listed sides. Filed Under: Appetizers, Gluten Free, Meat and poultry Tagged With: Ajika, Beef.

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