Eosinophilic Esophagitis Friendly Gluten Free Barbacoa Beef Tacos
Total time4 hr 40 min
Prep time25 min
Cook time15 min
4.7(22)
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Learn more →Ingredients
6 servings
For the barbacoa
- 3 lb boneless beef chuck roast, cut into 3-inch chunks
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the braising sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 cup beef broth
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp apple cider vinegar
- 4 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cloves
- 2 bay leaves
For serving
- 12 small corn tortillas
- ½ white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the beef chunks dry with paper towels and season all over with salt and pepper.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef chunks on all sides for 3–4 minutes per side, until deeply browned. Transfer the seared beef to a plate and set aside.
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