Barbacoa Taquitos

This recipe is incredibly delicious. It's got a great smoky and spicy flavor from the chipotle peppers. It's the first time I've ever cooked with or consumed the chipotle peppers in adobe sauce. It almost reminded me of indian curry with the added onions. Completely loved it.

Barbacoa Taquitos
Recipe from Food.People.Want

1/3 cup cider vinegar
3 tablespoons lime juice
3-4 chipotle peppers {canned in adobe sauce}
4 cloves garlic, roughly chopped
3 1/2 teaspoons cumin
2 teaspoons oregano {dried}
1/2 teaspoon ground cloves
1 1/2 teaspoons pepper
1 1/2 teaspoons salt
2 tablespoons vegetable oil
4 lbs chuck roast, at removed
3/4 cup chicken broth, plus more as needed
3 bay leaves

  • Preheat oven to 275 degrees.
  • Combine the cider vinegar, lime juice, chipotle peppers, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth, about a minute or so.  Transfer the spice paste to a bowl and set aside.
  • Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces. Heat the 2 tablespoons of oil in a very large pot set over high heat until it begins to shimmer. Working in batches if necessary, sear the beef on all sides until deeply browned, about 10 minutes.
  • Add the chile puree to the pot and stir until the beef is well-coated. Add the chicken stock and bay leaves and bring the liquid to a boil. Reduce the heat to a simmer, cover the lid with tin foil and add the lid to create a very tight seal. 
  • Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. 
  • Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces.

flour tortillas
barbacoa {recipe above}
cheese {mexican-blend}
sour cream

  • Preheat oven to 400 degrees.
  • In each tortilla, put about 2-3 tablespoons of the barbacoa and sprinkle with cheese. Roll them and stick a toothpick through the middle so they don't fall apart.
  • Lightly oil the tops of each and bake for 15-20 minutes.

I served these taquitos with some sour cream, pico de gallo and guacamole for dipping. I also made some refried beans with cheese... yum!




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