Barbacoa Street Tacos

Name: Barbacoa Street Tacos
Prep time: 25M
Total time: 280M
Yield: 8-10 Servings
Cuisine: Mexican
Ingredients: 1 (5 lb.) chuck roast, cut in half; 2 tbsp. GOYA® Sazonador Total; 1 can GOYA® Tomato Sauce; 1 onion, grated; 5 tbsp. sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce; ¼ cup cider vinegar; 2 tsp. ground cumin; 2 tsp. oregano; ¼ tsp. ground cloves; 1 packet GOYA® Chicken Flavored Bouillon; GOYA® Mini Corn Tortilla-Taquitos, for serving; GOYA® Salsa Verde, for topping; GOYA® Salsa Taquera, for topping; Avocado, sautéed onions, radishes, lime wedges and cilantro for topping Note: I yielded 2lb. 2oz. cooked cleaned beef from 5 lbs of chuck; about 6 cups shredded beef

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<h2 class="subheader">Taquitos de Barbacoa</h2> 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!

Total Time

280m

Prep Time:25m

Yields:8-10 Servings

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Ingredients

(5 lb.) chuck roast, cut in half

2 tbsp.

GOYA® Sazonador Total

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1 can
(8 oz.)

GOYA® Tomato Sauce

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onion, grated

5 tbsp.

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

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¼ cup

cider vinegar

2 tsp.

ground cumin

2 tsp.

oregano

¼ tsp.

ground cloves

1 packet

GOYA® Chicken Flavored Bouillon

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GOYA® Mini Corn Tortillas – Taquitos, for serving

GOYA® Salsa Verde, for topping

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GOYA® Salsa Taquera, for topping

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

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Directions

Kitchen View

Step 1

Preheat oven to 300 °F.

Step 2

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.

Step 3

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.

Step 4

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.

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.

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.

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