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From the Lakeshire Farm Kitchen
Beef Barbacoa Tacos
Arm roast braised with dried chiles and lime until it shreds, then piled into warm tortillas for summer taco night.
✦ High Protein♥ Iron Rich❀ Make Ahead✿ Feeds a Crowd
Prep 25 min Cook 4 hr Serves 8 – 10 tacos
Ingredients
The Beef
- ✦1 Lakeshire arm roast (3 – 4 lb)
- ✦2 tbsp oil
- ✦Salt & cracked pepper
Chile Braise
- ✦3 dried guajillo chiles
- ✦2 chipotles in adobo
- ✦5 cloves garlic
- ✦1 onion, quartered
- ✦Juice of 2 limes
- ✦2 tsp each cumin & oregano
- ✦2 cups beef stock
To Serve
- ✦Warm corn tortillas
- ✦Diced onion & cilantro
- ✦Lime wedges
Instructions
- 1
Sear. Cut the roast into large chunks, season well, and sear in a hot Dutch oven until browned on all sides.
- 2
Blend. Soak the guajillos in hot water 10 minutes, then blend with chipotles, garlic, onion, lime, cumin, oregano and stock.
- 3
Braise. Pour the sauce over the beef, cover, and braise at 300F until fork-tender, about 3.5 to 4 hours.
- 4
Shred. Shred the beef with two forks and stir it back into the braising juices to soak.
- 5
Build. Pile into warm tortillas with onion, cilantro and a squeeze of lime.
Nutrition
| Approx · Per Serving | |
|---|---|
| Calories | ~410 |
| Protein | ~34 g |
| Fat | ~24 g |
| Carbs | ~12 g |
| Sodium | ~430 mg |
Estimated values · High in Protein, Iron & B12
Pro Tips
- ✦A slow cooker works too. Sear first, then 8 hours on low.
- ✦Char the tortillas over an open flame for a few seconds a side.
- ✦Leftover beef is gold in quesadillas, nachos or breakfast eggs.
Raised Right · Braised & Shredded
