We felt the need to celebrate Mexican cuisine this week on Cinco de Mayo. Really, it was an excuse to make tacos. This barbacoa sauce is easy and can be made ahead. Go buy some chipotles in adobo, make some pico de gallo and you’re on your way to yummy tacos.
Serves 4-6 (3 street-sized tacos each)
2 lbs shredded beef (I use a 2.5 lbs pot roast)
1/3 cup beef stock
1/4 cup apple cider vinegar
3-4 chipotles in adobo sauce
1 tablespoon honey
2 teaspoons cumin
1/2 teaspoon ground cloves
1 teaspoon dried oregano
1 bay leaf
Blend chipotles, stock, spices, honey and vinegar. Pour over shredded beef and warm in pan. Toast corn tortillas and serve with pico de gallo, and other toppings you like.
My fresh salsa recipe can be found under my “Salsa” category. Avocado, sour cream, pickled onions, cheese, squeeze of lime are all great choices as well.
Can be doubled easily.