Easy Barbacoa Recipe | Perfect for Weeknight Dinners or Feeding a Crowd

Preheat the oven to 300°F.

Season the beef chuck roast generously with salt, black pepper, cumin, and oregano.

Heat a large Dutch oven over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side.

Remove the beef and set aside. In the same pot, add chopped onion and garlic, sautéing until fragrant, about 2-3 minutes.

Add chipotle peppers, lime juice, and beef broth to the pot, stirring to combine.

Return the beef to the pot and add bay leaves.

Cover the pot and transfer it to the oven. Cook for 4-5 hours until the meat is tender and easily shredded.

Remove the pot from the oven and let it rest for 15 minutes.

Shred the beef using two forks and mix it with the cooking juices.

Warm the corn tortillas in a dry skillet over medium heat until pliable.

Assemble tacos by placing shredded beef on tortillas and topping with cilantro, diced radishes, and avocado.

Serve with lime wedges on the side.

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