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TACOS - CHUCK - Barbacoa Tacos
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| BARBACOA TACOS The Chew Barbacoa Tacos | |
| 4-5 pounds | Boneless Chuck Roast |
| 1 tablespoon | Canola Oil |
| (2) 8 ounce cans Tomato Sauce | |
| 8 ounce | can Chile Sauce |
| 1/4 cup | Red Wine Vinegar |
| 2 teaspoons | Ground Cumin |
| 1/4 teaspoon | Ground Cloves |
| 2 tablespoons | Granulated Garlic |
| 1/2 teaspoon | Ground Pepper |
| Salt, to taste | |
| 2 | Bay Leaves, (crushed) |
| 1/2 teaspoon | Chile Peppers, (crushed) |
| 1/2 | Lemon |
| 1/2 medium | Yellow Onion, (diced) |
| 1/4 teaspoon | Oregano |
| Taco Toppings 1 dozen Corn Tortillas (warmed) | |
| 1 bunch | Cilantro, (leaves, chopped) |
| 1 large | White Onion, (chopped) |
| Salsa, (to serve) | |
| Guacamole, (to serve) | |
| Salsa | |
| 2-3 large | tomatoes, (chopped) |
| 1/4 | Red Onion, (chopped) |
| 2-4 Serrano Chiles (roasted, skin and stem removed) | |
| Salt to taste | |
| Guacamole | |
| 3 large | avocados |
| 1 | Lemon |
| Salt to taste | |
| In a large bowl, mix together the Canola Oil, Tomato Sauce, Chile Sauce, Red Wine Vinegar, Ground Cumin, Ground Cloves, Granulated Garlic, Bay Leaves, Chile Peppers, Onion, Oregano, the Juice of 1 Lemon, Salt and Pepper. Finely dice the leftover Lemon rind and add to mixture. Cut Roast in half and rub all over with salt. Place large piece of heavy-duty aluminum foil on bottom of a deep dish-cooking pan. Spread 1/2 of sauce mixture on the bottom of the aluminum foil. Then add the Meat side by side, on top of sauce. Pour remaining sauce on top of the Meat. Wrap marinated Meat with foil, and seal. (Note: Meat should be placed/sealed and cooked in aluminum foil to contain the juices and flavors.) Place in refrigerator and let marinate overnight or 8 hours. Preheat oven to 350°F. Cook roast for 3 to 3-1/2 hours. Check for tenderness by piercing each pouch with a knife. Remove from the oven and carefully open foil pouch. Shred the Meat into a bowl and pour remaining juices over the Meat. Assemble Tacos with warmed Corn Tortillas and desired toppings. Salsa: | |
| Roast | Tomatoes, Onion, Serrano Chiles on the grill until peelings are toasted. |
Place ingredients in a plastic bag to sweat (this will allow for easy peeling)
Blend all ingredients in blender
Put in a bowl for serving.
Guacamole:
Mash Avocados in a medium bowl. Add Lemon and Salt to taste
Blend all ingredients
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