Black Angus Barbacoa Tacos.

Black Angus Barbacoa Tacos

Tender, pull-apart beef tacos slow-cooked with smoky chiles, finished with fresh lime and Tennessee wildflower honey. Perfect for a crowd or freezer meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Servings 6 People
Calories 535 kcal

Ingredients
  

  • FOR THE BEEF
  • – 3 lb Black Angus beef chuck roast trimmed
  • – 2 Tbsp vegetable oil
  • – 3 chipotle peppers in adobo minced
  • – 1 Tbsp adobo sauce from the can
  • – 3 cloves garlic minced
  • – 1½ tsp kosher salt
  • – 1 tsp ground cumin
  • – 1 tsp dried oregano
  • – ½ tsp black pepper
  • – ¼ tsp ground cloves
  • – ¾ cup beef broth
  • – ¼ cup apple-cider vinegar
  • – Juice of 1 lime
  • – 1 Tbsp Blackey Farms wildflower honey
  • FOR SERVING
  • – 12 small corn tortillas warmed
  • – ½ cup diced white onion
  • – ½ cup chopped fresh cilantro
  • – Extra lime wedges

Instructions
 

  • Sear Beef
  • Pat roast dry; cut into 3–4 large chunks for faster cooking.
  • Heat vegetable oil in a large skillet over medium-high. Sear beef on all sides until browned; transfer to slow cooker.
  • Build Sauce
  • In the same skillet, sauté garlic 30 s. Stir in chipotle, adobo sauce, salt, cumin, oregano, pepper and cloves.
  • Add beef broth; scrape browned bits. Pour mixture into slow cooker.
  • Stir in cider vinegar, lime juice and honey.
  • Slow-Cook
  • Cook on **LOW 6–7 hours** (or HIGH 3–4 h) until beef shreds easily with forks.
  • Shred & Season
  • Remove beef to bowl; shred. Skim fat from cooking liquid, then ladle ½–1 cup back over meat for moisture and flavor. Taste; add salt if needed.
  • Assemble Tacos
  • Fill warm corn tortillas with shredded barbacoa. Top with diced onion, cilantro and an extra squeeze of lime.

Notes

• Substitute brisket or round roast if chuck isn’t available.
• Leftovers freeze well: pack shredded beef in sauce; reheat gently with extra broth.
• For stovetop or oven, braise in Dutch oven 3 h at 300 °F.