| Prep Time | 20 minutes |
| Cook Time | 8 hours |
| Servings |
people
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Ingredients
Barbacoa Beef
- 3 lb. beef chuck roast seasoned with salt and pepper
- 2 tablespoons olive oil
- 1/2 medium red onion diced
- 4 cloves garlic coarsely chopped
- 2 chipotle chili peppers in adobo sauce
- 2 tablespoons adobo sauce
- 3/4 cup beef stock
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cube beef bouillion
Tostadas
- flour tortillas
- olive oil for brushing
- pico de gallo optional, for serving
- sliced red onion optional, for serving
- sliced avocado optional, for serving
- sour cream optional, for serving
Ingredients
Barbacoa Beef
Tostadas
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Instructions
Barbacoa Beef
- Cut the beef chuck roast into large chunks (about 2 inches by 2 inches). Season with salt and pepper. Add the olive oil to a large skillet over medium heat. Once hot, sear the beef chuck roast on all sides until golden brown. Remove from heat and set aside.
- In a food processor, combine the red onion, garlic, chipotle chili peppers, adobo sauce, beef stock, apple cider vinegar, lime juice, cumin, oregano, salt, and pepper. Blend until smooth and you've reached a sauce-like consistency.
- Pour the sauce into a slow cooker. Add the beef bouillon cube. Add the chunks of seared chuck roast, coating in the sauce. Cook on low for 8 hours, until the beef falls apart.
- Once finished, use a fork to shred the beef, mixing well to incorporate with juices.
Tostadas
- Preheat your oven to 425 degrees. Place the flour tortillas on a sheet pan. Brush with olive oil, and season lightly with salt and pepper. Bake for about 10 minutes on each side, until the tostadas crisp and turn golden brown.
- Top with barbacoa beef, and all of your favorite toppings [pico de gallo, red onion, avocado, sour cream], you can't go wrong! Enjoy!
Recipe Notes
Our wine choice is the 2013 Oak Ridge Zinfandel - a definite favorite in our home. With notes of dark berries, ripe plum, spice, and a touch of smoke, this delicious zinfandel is the perfect pairing for these beautiful beef barbacoa tostadas! Cheers!
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