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Categories:
guajillo chiles ancho chiles garlic beef broth red wine vinegar brown sugar ground cumin oregano chiles black pepper kosher salt olive oil chuck roast dough vegetable oil kosher salt avocado sour cream lime zest kosher salt red onion cilantro
Viewed: 42 - Published at: 4 years agoIngredients
- 2 dried guajillo chiles, stems and seeds removed, torn into large pieces
- 2 dried ancho chiles, stems and seeds removed, torn into large pieces
- 3 garlic cloves
- 3/4 cup reduced-sodium beef broth
- 2 tablespoons red wine vinegar
- 1 tablespoon dark brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 2 canned chipotle chiles in adobo sauce
- 2 teaspoons black pepper, divided
- 3 teaspoons kosher salt, divided
- 1 tablespoon olive oil
- 1 (4-lb.) boneless chuck roast, trimmed
- 1 pound fresh masa dough
- 6 cups vegetable oil
- Kosher salt
- 1 medium-size ripe avocado
- 1/2 cup sour cream
- 1 teaspoon lime zest plus 3 Tbsp. fresh juice (from 2 limes)
- 1 1/2 teaspoons kosher salt
- 1/4 cup thinly sliced red onion
- 1/2 cup loosely packed cilantro leaves
Method
- Prepare the barbacoa: Process chiles, garlic, broth, vinegar, brown sugar, cumin, oregano, chipotle chiles, 1 teaspoon of the black pepper, and 1 1/2 teaspoons of the kosher salt in a blender until smooth. Set aside.
- Heat olive oil in a large skillet over medium-high. Sprinkle chuck roast with the remaining 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add roast to the skillet; cook until brown on both sides, about 5 to 6 minutes per side. Transfer to a 5-quart slow cooker; add chile mixture. Cover and cook on LOW until the meat is very tender, about 8 hours.
- Remove roast from slow cooker, reserving cooking liquid in slow cooker. Skim any excess fat from cooking liquid. Using 2 forks, shred meat and return it to the liquid in the slow cooker. Keep warm until ready to serve.
- Prepare the puffy tacos: Shape masa dough into 8 (1 3/4-inch) balls. Line bottom of a tortilla press with parchment paper. Place 1 masa ball on the parchment, and top with another piece of parchment; close tortilla press to form a 5 1/2-inch tortilla. (Or press ball between sheets of wax paper against a countertop using a flat plate or skillet.) Repeat with remaining masa dough balls. Gently stack tortillas between layers of parchment paper, and chill until ready to fry.
- Pour vegetable oil into a Dutch oven, and heat to 375°F. Gently lower 1 uncooked tortilla into hot oil. Using a metal or wooden spatula, lightly press center of tortilla to create a "U" shape. Cook until golden brown, about 30 seconds. Carefully remove from oil, and sprinkle with desired amount of salt. Drain upside down on a paper towel-lined wire rack. Repeat procedure with remaining tortillas, and keep warm in a 200°F oven.
- Prepare the avocado cream: Process all Avocado Cream ingredients in a blender until smooth, about 45 seconds. Chill until ready to use.
- Divide beef among tortillas (about 4 ounces each); top evenly with onion, cilantro, and avocado cream. Serve immediately.
