Barbacoa Street Tacos

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<h2 class="subheader">Taquitos de Barbacoa</h2> <p>Goya brings the authentic taste of street food straight to your kitchen! In this traditional Mexican recipe, GOYA® <a title="Mini Corn Tortillas – Taquitos" href="https://goya.com/en/products/pantry/tortillas#mini-corn-tortillas-taquitos" data-id="7503">Mini Corn Tortilla-Taquitos</a> are filled with a tender chuck roast, skillfully transformed into mouthwatering barbacoa¬ with the help of GOYA® <a title="Sazonador Total" href="https://goya.com/en/products/sazonador-total" data-id="5155">Sazonador Total</a>. Top tacos with a colorful mix of avocado, onion, radish, fresh cilantro, a hint of lime and GOYA® <a title="Hot Sauces" href="umb://document/14034db96d504b0a861db20a0ca829f5" data-id="4612">Salsita </a>to your liking. What these GOYA® <a title="Mini Corn Tortillas – Taquitos" href="https://goya.com/en/products/pantry/tortillas#mini-corn-tortillas-taquitos" data-id="7503">Mini Corn Tortilla-Taquitos</a> lack in size, they more than make up for on flavor!</p>

Total Time

280m

Prep Time:25m

Yields:8-10 Servings

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Ingredients

1

<p><span> (5 lb.) chuck roast, cut in half</span></p>

1 can
(8 oz.)

1

<p><span> onion, grated</span></p>

5 tbsp.

sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce

¼ cup

<p><span> cider vinegar</span></p>

2 tsp.

<p><span>ground cumin</span></p>

2 tsp.

<p><span>oregano</span></p>

¼ tsp.

<p><span>ground cloves</span></p>

GOYA® Salsa Verde, for topping

GOYA® Salsa Taquera, for topping

<p><span>Avocado, sautéed onions, radishes, lime wedges and cilantro for topping</span></p><p> </p><p> </p><p><span>Note: I yielded 2lb. 2oz. cooked cleaned beef from 5 lbs of chuck; about 6 cups shredded beef</span></p>

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Directions

Kitchen View

Step 1

<p>Preheat oven to 300 °F.</p>

Step 2

<p>Place roast in large nonreactive roasting pan or large baking dish. Sprinkle with Sazonador. Combine tomato sauce, onion, chipotle, 2 tablespoons adobo sauce, vinegar, cumin, oregano, cloves, bouillon and 1 cup water in bowl. Pour around roast. Cover pan tightly with foil.</p>

Step 3

<p>Bake until metal skewer inserts easily into the center, about 4 hours. Transfer meat to plate to cool. Place cooking liquids in large saucepan. Simmer over medium high heat, stirring occasionally, until thickened and reduced to 1-3/4 cups, about 16 minutes.</p>

Step 4

<p>Break meat apart; remove any sinew and discard. Shred beef, using fingers or two forks. Add to sauce and simmer heated through. Spoon into tortillas and serve with salsa and toppings.</p>
Tip Icon

Beef and sauce can be refrigerated for up to 4 days in advance. Bring to room temperature for easy shredding, or shred before storing. Barbacoa can be stored frozen for up to 4 months.

Tip Icon
<p>Beef and sauce can be refrigerated for up to 4 days in advance. Bring to room temperature for easy shredding, or shred before storing. Barbacoa can be stored frozen for up to 4 months.</p>

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