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Barbacoa Street Tacos

Tops Exclusive

Yield: 8 to 10 servings

Preparation Time: 25 min; Total: 4 hours 40 min

Ingredients

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Directions:

Step 1:
Preheat oven to 300 degrees F

Step 2:
Place roast in large nonreactive roasting pan or large baking dish. Sprinkle with Sazonador. Combine tomato sauce, onion, chipotle, 2 tablespoons adobo sauce, vinegar, cumin, oregano, cloves, bouillon and 1 cup water in bowl. Pour around roast. Cover pan tightly with foil.

Step 3:
Bake until metal skewer inserts easily into the center, about 4 hours. Transfer meat to plate to cool. Place cooking liquids in large saucepan. Simmer over medium high heat, stirring occasionally, until thickened and reduced to 1-3/4 cups, about 16 minutes.

Step 4:
Break meat apart; remove any sinew and discard. Shred beef, using fingers or two forks. Add to sauce and simmer heated through. Spoon into tortillas and serve with salsa and toppings.

Recipe yields 2 lbs 2 oz cooked, cleaned beef from 5 lbs chuck; about 6 cups shredded beef.

Beef and sauce can be refrigerated for up to 4 days in advance. Bring to room temperature for easy shredding, or shred before storing. Barbacoa can be stored frozen fro up to 4 months.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.goya.com

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Tops Friendly Markets Recipes

https://tops.ads.webstophq.com/Recipes/Detail/8423/

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