Beef Barbacoa Chuck Roast Style

Diamond R Ranch Barbacoa Chuck Roast Tacos

A rich, flavorful beef taco recipe featuring our Diamond R Chuck Roast, slow-braised with dried chilis and aromatics for unbeatable depth and tenderness.

Ingredients

• 1 (4 lb) Diamond R Chuck Roast, cut into 2" cubes

• 1 medium onion, diced

• 4 garlic cloves, smashed

• 2 tablespoons Better Than Bouillon (Beef base)

• 4 dried ancho chilis, stemmed and seeded

• 3 dried guajillo chilis, stemmed and seeded

• 2 dried chilis de arbol, stemmed and seeded, these can be HOT

• 2 cups water

• 1 cup red wine (for deglazing)

• Beef tallow or olive oil (for browning)

  
  

To Serve (Optional Toppings)

• Warm corn tortillas

• Cotija cheese

• Mexican table cream or sour cream

• Diced red onion

• Pico de gallo

• Chopped cilantro

• Lime wedges

  
  

Instructions

1. Brown the Beef: Heat beef tallow or olive oil in a Dutch oven over medium-high heat. Add the chuck roast cubes in batches and sear until browned on all sides. Remove and set aside.

2. Prepare the Chili Mixture: In a saucepan, combine the diced onion, garlic, dried chilis, Better Than Bouillon, and 2 cups of water. Bring to a boil, reduce heat, and simmer for 15 minutes until chilis are softened.

3. Deglaze the Dutch Oven: With the heat still on, pour 1 cup of red wine into the Dutch oven and scrape up any browned bits from the bottom. Cook for a few minutes to remove the alcohol.

4. Combine & Braise: Return the browned beef to the Dutch oven. Add the boiled chili mixture (including the liquid). Stir to combine. Cover with a lid and cook in a preheated 275°F oven for about 3 hours, stirring occasionally. Add a little water if it begins to dry out.

5. Finish & Serve: Once the meat is fork-tender, remove the chilis and shred the beef with forks directly in the pot. Serve on warm corn tortillas and top with Cotija cheese, table cream, red onion, pico de gallo, cilantro, and a squeeze of lime.

WARNING: There won't be any for leftovers!