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Savory Beef Barbacoa Tacos Recipe with Rich Consommé Easy and Perfect

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Slow-cooked beef chuck roast simmered with smoky chipotle and guajillo peppers creates tender, flavorful barbacoa tacos served with a rich consommé for dipping. This comforting recipe is easy to prep and perfect for gatherings.

Ingredients

Scale
  • 3 pounds beef chuck roast, trimmed of excess fat
  • 2–3 dried chipotle peppers, seeded and soaked
  • 2 dried guajillo peppers, soaked
  • 1 medium white onion, roughly chopped
  • 4 garlic cloves, peeled
  • 2 cups beef broth (preferably low sodium)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh lime wedges for serving (optional)
  • Small corn tortillas for serving
  • Fresh cilantro and diced onion for garnish

Instructions

  1. Remove stems and seeds from chipotle and guajillo peppers. Soak them in hot water for about 15 minutes until soft.
  2. Drain the peppers and add them to a blender along with chopped onion, garlic cloves, cumin, oregano, cloves, cinnamon, apple cider vinegar, and about 1/2 cup (120 ml) of beef broth. Blend until smooth, scraping down sides as needed.
  3. Trim excess fat from the chuck roast and cut it into large chunks (about 3-4 inches). Season generously with salt and pepper on all sides.
  4. Place beef chunks in the slow cooker. Pour the blended sauce over the meat, then add the remaining beef broth and bay leaves.
  5. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the meat is fall-apart tender.
  6. Remove the beef chunks and shred using two forks. Remove bay leaves and stir the shredded meat back into the cooking liquid to soak up the rich consommé.
  7. Heat corn tortillas on a hot skillet or directly over a gas flame until pliable and slightly charred.
  8. Spoon generous portions of beef barbacoa onto tortillas. Garnish with diced onions, fresh cilantro, and a squeeze of lime. Serve with a small bowl of the consommé for dipping or drizzling.

Notes

Soak dried peppers just enough to soften for blending but not too long to avoid mushiness. Browning beef before slow cooking is optional but adds flavor. Keep the consommé; it adds moisture and flavor to the shredded beef. Add hot water or broth to loosen sauce if too thick after cooking.

Nutrition

Keywords: beef barbacoa, tacos, slow cooker, consommé, chipotle, guajillo, Mexican recipe, comfort food, shredded beef tacos

Find it online: https://leilameals.com/savory-beef-barbacoa-tacos-recipe-with-rich-consomm-e-easy-and-perfect/