Tacos de Barbacoa al Vapor
Directions
- 1Begin by making the adobo sauce: add the chipotles, garlic cloves, lime juice, apple cider vinegar, ground cumin, oregano, black pepper, and salt to a blender cup.
- 2Blend until smooth.
- 3Season the chuck pot roast, cut into large chunks, with 5 teaspoons of salt and 1 tablespoon of black pepper. Season the ribs as well.
- 4Fill a pot with water and place a steamer rack inside.
- 5Line the steamer rack with banana leaves or foil.
- 6Add the seasoned meat to the pot.
- 7Pour the adobo sauce over the meat, ensuring it's completely coated.
- 8Add the onion, cut into large strips, and the bay leaves.
- 9Cover the pot, making sure it is completely sealed.
- 10Set the stove over high heat and allow the water to come to a boil.
- 11Once the water is boiling (after about 10 minutes), reduce the heat to medium-low and cook the meat for 2 and a half hours.
- 12After 2 and a half hours, remove the meat from the pot.
- 13Remove bones from the ribs and separate some of the fat.
- 14Chop the cooked meat.
- 15Return the chopped meat to the pot and mix it with the juices.
- 16Place tortillas on top of the meat, cover, and allow them to sweat.
- 17Grab tortillas, add meat, and serve to make tacos.
Ingredients
- 4 lbs beef meat
- 2 lbs meat with bone (short rubs)
- Salt
- Black pepper
- 6 chile chipotles in adobo sauce
- 5 garlic cloves
- 1 tbsp ground cumin
- 2 tsp oregano
- 5 whole cloves
- 0.25 cup ACV
- 0.25 cup fresh lime juice
- 1 small onion
- 4 bay leaves
- 1 serving love
Equipment
blenderpotsteamer rack
Tips
- Make sure the pot is completely sealed when cooking.
- Ensure the meat is nicely coated with the adobo sauce.
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