The Pioneer Woman Tasty Kitchen
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Spicy Barbacoa Soft Tacos

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

No need for take out. Make this here goodness instead!

Ingredients

  • 2 pounds Beef Chuck Roasts (any Major Fat Trimmed)
  • 1 can (7 Oz. Size) Chipotle Peppers In Their Adobo Sauce
  • 1 Tablespoon Cumin
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 Tablespoon Mexican Oregano
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 1 teaspoon Butter
  • 2 ears Corn
  • 1 teaspoon Garlic Salt
  • 2 whole Avocados
  • ¼ cups Fresh Cilantro Leaves
  • 2 Tablespoons Lime Juice
  • 8 whole Spinach Flour Tortillas (or Whatever You Want!)
  • 1 cup Fresh Salsa

Preparation

Place the beef, chipotle peppers in their adobo sauce, cumin, chili powder, onion powder, garlic powder and Mexican oregano into a slow cooker. Throw in a pinch of salt and pepper, too. Turn it on medium and cook for 6 hours. Flip the meat every 2 hours or so. During the last hour, take 2 forks and shred the meat, right there in the pot. Close the lid and let it finish cooking. You have no idea how good your life smells right now.

Heat an indoor or outdoor grill to medium high. Smear the butter over the corn and sprinkle with garlic salt. Grill until the corn has blistered on all sides, about 10 minutes. Remove from grill and cut the kernels off the cobs.

Mash the avocados in a bowl. Toss in the cilantro, lime juice, another pinch of salt and mash, mash, mash. Gauc, there you go.

Heat the tortillas in the oven or microwave.

Arrange some of the amazing spicy barbacoa in the center of each tortilla. Top with guacamole, salsa and grilled corn. Garnish with cilantro and another squeeze of lime and seriously. Ugh.

2 Comments

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vlmarston on 5.25.2012

Can’t wait to try this! Sounds like it would be really good for RV trips.

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Dax Phillips on 5.25.2012

Those look amazing!

3 Reviews

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mayasmom on 6.25.2012

My lips are burning and so is my love for this recipe. It is completely awesome. Can’t wait to have the leftovers on a salad tomorrow. I will definitely cut down on the peppers though. A little too spicy.

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rotflol on 6.16.2012

SPICY is right. My goodness. This was delicious but too hot for me. I ended up dumping out the peppers and sauce when I shredded the meat and poured in about two cups of water for the last hour of cooking. That calmed it down enough for me. I think I’ll use less peppers or just the adobo sauce next time, but I’m definitely making this one again.

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KimberlyE on 6.14.2012

I’ve tried several different barbacoa recipes and this was definitely the best! It was a bit spicy and only kept getting hotter as the leftovers sat in my fridge. I think that next time I will use half the amount of Chipotle peppers. Thank you for sharing this recipe!

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