Beef Barbacoa Tacos with Mexican Rice and Pinto Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Beef Barbacoa Tacos

1. Cut the beef chuck roast into 3-inch chunks and pat completely dry with paper towels. 5 min
2. In a blender or food processor, combine the 3 roughly chopped chipotle peppers, 2 tablespoons adobo sauce, roughly chopped white onion, 5 smashed garlic cloves, ½ cup beef broth, 3 tablespoons fresh lime juice, and 2 tablespoons apple cider vinegar and blend until smooth. 5 min
3. Mix together 1½ teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon ground cloves, 1½ teaspoons kosher salt, and ½ teaspoon black pepper in a small bowl. 3 min
4. Rub the spice blend evenly over all sides of the beef chunks. 3 min
5. Timing-sensitive step. Heat 2 tablespoons neutral oil in a large heavy pot or Dutch oven over medium-high heat, then sear the beef chunks in batches for 3–4 minutes per side until deeply browned on all sides, transferring each batch to a plate. 15 min
6. Pour the chipotle-onion sauce over the seared beef in the pot, nestle in 2 bay leaves, cover tightly, and braise in a 325 °F oven for 2½ hours until the beef is completely tender and shreds easily. 150 min
7. Remove the bay leaves, then use two forks to shred the beef directly in the braising liquid, tossing to coat the meat in the sauce. 5 min
8. Timing-sensitive step. Warm the 12 corn tortillas directly over a gas burner or in a dry skillet for 20–30 seconds per side until pliable and lightly charred. 6 min
9. Pile the shredded barbacoa into the warm tortillas and top with finely diced white onion, roughly chopped cilantro, and a squeeze of lime; add salsa verde (optional) and serve immediately. 4 min

Mexican Red Ricebase

1. Finely dice the ½ white onion, mince the 2 garlic cloves, and blend or grate the 2 Roma tomatoes into a rough purée. 7 min
2. Timing-sensitive step. Heat 2 tablespoons neutral oil in a medium saucepan over medium-high heat, add 1½ cups long-grain white rice, and toast, stirring frequently, for 4–5 minutes until the grains turn golden and smell nutty. 5 min
3. Timing-sensitive step. Add the diced onion to the toasted rice and cook, stirring, for 2 minutes until softened, then stir in the minced garlic and cook 30 seconds more. 3 min
4. Stir in the tomato purée, 1 tablespoon tomato paste, ½ teaspoon ground cumin, and ¾ teaspoon kosher salt, then pour in 2¼ cups chicken broth and bring to a boil. 4 min
5. Reduce the heat to low, cover tightly, and cook for 18 minutes until all the liquid is absorbed and the rice is tender. 18 min
6. Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork. 5 min
7. Garnish the rice with 2 tablespoons chopped fresh cilantro (optional) and serve. 2 min

Seasoned Pinto Beansside

1. Drain and rinse the two 15-oz cans of pinto beans, finely dice the ½ white onion, and mince the 2 garlic cloves. 5 min
2. Timing-sensitive step. Cook the 2 chopped bacon slices in a medium saucepan over medium heat for 4–5 minutes until crispy and the fat has rendered, then remove the bacon with a slotted spoon and set aside. 5 min
3. Timing-sensitive step. Add the diced onion to the bacon fat in the pan and cook over medium heat for 4 minutes until softened, then stir in the minced garlic and cook 1 minute more. 5 min
4. Stir in ½ teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper and cook 30 seconds until fragrant.
5. Add the rinsed pinto beans and ¾ cup chicken broth, stir to combine, and simmer uncovered over medium-low heat for 12 minutes until the broth is mostly absorbed and the beans are creamy. 12 min
6. Stir in 1 tablespoon fresh lime juice and the reserved crispy bacon, taste, and adjust salt if needed before serving. 2 min