Up until recently, I just assumed everyone loved leftovers. I mean, it’s already prepared food you just have to reheat or assemble. It saves so much time and prep especially on weeknights when you’re tired from the day and don’t feel like cooking. I know some people don’t want to eat the same food two meals or days in a row. Other people think that leftovers aren’t as good the second day, and for a lot of foods like salads with dressing, I wholeheartedly agree. The lettuce becomes soggy and it affects the integrity of the salad. But there are other foods like pasta that I believe are better the second day because the flavors have had time to sit and coalesce.
In fact, liking leftovers is one of the first things that first attracted me to Justin. We were on an early date at a cocktail bar that served artisan pizza, and while trying to decide whether we should split a pizza or I should get one of my own, Justin said, “Why don’t you get your own so you have leftovers?” And I thought, Hey, this might work out!
These barbacoa tacos are easy, tasty, and make for great leftovers! The original recipe called for the roast to be cooked in an instant pot, which we don’t have, so we repurposed the recipe for the crock pot to great results. We literally dropped all ingredients up through the bay leaves into the crock pot and let it cook for 6 hours on high. The chipotle chile in adobe gives the barbacoa a spicy and smoky flavor, which is awesome! We added salsa and pico de gallo, as well as the cotija cheese, which is tangy! It makes for one delicious taco!
Update: The second night, we tried the the barbacoa on nachos, and we actually liked it even better than the tacos. We liked the crispy, salty chips with the spicy barbacoa. Give it a try!
Serving size: 6
Active time: 10 minutes
Total time: 6-7 hours on low or 3-4 hours on high
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobe, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and but into large chunks
1/2 cup reduced-salt chicken broth or stock
2 bay leaves
small (6-inch) corn tortillas, for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving
Whisk all ingredients up through the 2 bay leaves into a medium-sized bowl. Then add the mixture to a slow cooker.
Cook on low for about 6-7 hours or on high for about 3-4 hours.
Once the barbacoa is tender, dish out some onto a tortilla, and garnish with salsa or pico de gallo and cotija cheese.
Adapted from Epicurious: https://www.epicurious.com/recipes/food/views/instant-pot-shredded-beef-barbacoa-tacos.