1-: Getting started with this barbacoa tacos recipe begins with prepping your ingredients to ensure smooth cooking. First, cut the chuck roast into 6 portions and trim any large pieces of fat for better results. This step sets the foundation for tender barbacoa beef that absorbs flavors well.

2-: Next, heat 1 tablespoon of vegetable oil in a skillet and pat the beef dry before seasoning it with about 1 teaspoon salt and 3/4 teaspoon black pepper. Brown half the beef pieces on all sides, then transfer them to a slow cooker to build layers of taste.

3-: Once that’s done, add the remaining oil to the skillet and brown the rest of the beef, placing it evenly in the slow cooker. In a food processor, pulse the 3 to 4 chipotle chilies, 6 garlic cloves, and 1/4 cup of beef broth to create a smooth paste that adds that signature kick to your barbacoa meat.

4-: Whisk the remaining beef broth with the chipotle paste, 1 1/2 tablespoons ground cumin, 1 tablespoon dried oregano, 1/4 teaspoon ground cloves, and a bit more salt and pepper if needed. Pour this mixture over the beef in the slow cooker and tuck in the 3 bay leaves for added depth.

5-: Cook on low heat for 8 to 9 hours until the beef is tender and easy to shred, which is essential for tips on tender barbacoa beef. After cooking, remove the beef from the slow cooker and shred it while keeping the liquid in the pot.

6-: Stir in 1/4 cup fresh lime juice into the broth, return the shredded beef, and heat on low for 20 to 30 minutes to let flavors meld. Finally, strain the liquid and serve the beef in warm corn tortillas with toppings like lettuce, cheese, tomatoes, cilantro, radishes, and onions for a complete barbacoa tacos recipe.