Grilled Beef Barbacoa Tacos
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
36
Spice
54
Sweetness
45
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 small
Red Onion2 tsps
Paprika (smoked)2 tsps
Light Brown Sugar3 tsp
Ground Cumin1 tsp
Oregano (dried)2 cloves
Garlic (chopped)Directions:
1
Preheat a grill for indirect and direct cooking at medium heat
2
For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium
3
For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill
4
Set up a drip pan on the other side to avoid flare-ups
5
(Be sure to consult the grill manufacturer's guide for best results
6
) Halve the onions through the root and peel
7
Cut one half into two wedges
8
Slice the remaining onion half into 1/8-inch half-moons and reserve for pickling
9
Drizzle the tomato halves and onion wedges with vegetable oil and season with salt and pepper
10
Grill the tomato and onion wedges on the hot side of the grill, covered, until dark grill marks appear, about 5 minutes per side
11
Place the grilled tomato and onion in a food processor, along with the 1/4 cup vegetable oil, chopped cilantro, smoked paprika, brown sugar, cumin, oregano, garlic, chipotle peppers, 1 tablespoon cider vinegar, 2 teaspoons salt and 1/2 teaspoon black pepper
12
Blend until smooth
13
Transfer to a large bowl and add the beef chunks
14
Toss to coat
15
Lay out a large double-layered sheet of extra-wide heavy-duty foil
16
Put the beef in the center
17
(If using regular-width foil, divide the beef into 2 foil packets
18
) Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam
19
Place on the indirect side of the grill and cover
20
Cook until the meat is tender and shreddable, 2 1/2 to 3 hours
21
Meanwhile, combine 3/4 cup cider vinegar, 3/4 cup water and 1 1/2 teaspoons salt in a small saucepan over medium-high heat
22
When the liquid comes to a boil, stir in the reserved sliced onions and turn off the heat
23
Let cool completely and refrigerate until ready to use
24
Shred the beef and return to the sauce; toss well to coat
25
Serve with warm grilled tortillas, pickled red onions, and other desired toppings