YOUR SOLIN GENERATED RECIPE
Grass-Fed Beef Barbacoa Tacos
Slow-simmered grass-fed beef infused with smoky chipotle and aromatic spices, served in warm corn tortillas with a crisp radish and onion garnish.
INGREDIENTS
4 oz grass-fed beef chuck
0.5 cup beef bone broth
1 tbsp apple cider vinegar
2 cloves garlic
1 tbsp chipotle peppers in adobo
1 tsp ground cumin
1 tsp dried oregano
0.25 tsp ground cloves
0.25 tsp sea salt
0.25 tsp black pepper
1 whole corn tortillas
2 tbsp red onion
2 tbsp fresh cilantro
2 whole radishes
0.25 whole lime
PREPARATION
Season the grass-fed beef chuck with sea salt, black pepper, cumin, oregano, and ground cloves.
In a slow cooker or heavy-bottomed pot, combine the seasoned beef with beef bone broth, apple cider vinegar, minced garlic, and chopped chipotle peppers.
Cover and cook on low for 6-8 hours in a slow cooker, or simmer on the stovetop for 3 hours until the beef is tender and shreds easily with a fork.
Remove the beef from the liquid, shred it thoroughly, then return it to the pot to soak up the remaining savory juices.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
Divide the shredded barbacoa beef between the tortillas.
Top the tacos with finely diced red onion, chopped cilantro, and thinly sliced radishes.
Serve immediately with a fresh lime wedge for squeezing over the top.