Barbacoa Tacos

Ingredients

• 2 ripes plum tomatoes
• 1 small white onion , quartered
• 2 cloves garlic , peeled
• 4 chipotles peppers in adobo sauce
• 3 teaspoons kosher salt
• 1.5 teaspoons chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoons freshly ground black pepper
• 1 , 3 pound
• 2 tablespoons olive oil
• 1 cup water
• 1 tablespoon light brown sugar
• 2 teaspoons dried oregano
• 3 freshs bay leaves
• 1 tablespoon lime juice
• corn tortillas , warmed
• 2 ripes avocados , peeled, pitted and sliced
• 0.5 bunches radishes , thinly sliced
• 2 tablespoons chopped fresh cilantro , or to taste

Instructions

1. 1

   Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.

2. 2

   Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.

3. 3

   Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.

4. 4

   Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate.

5. 5

   Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.

6. 6

   Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard.

7. 7

   Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.

8. 8

   Return beef to the Dutch oven, add lime juice, and stir to combine.

9. 9

   Serve in corn tortillas with avocado, radishes, and cilantro.