Minutes Prep time: 35
Minutes Total time: 215
Servings: 6
Difficulty: Intermediate
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes
2 tablespoons firmly packed brown sugar
3 chipotle peppers in adobo sauce (remove seeds for milder sauce)
1 tablespoon adobo sauce from canned chipotles
1 teaspoon chili powder
1 teaspoon Mexican oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1 tablespoon vegetable oil
2-1/2 pounds boneless beef chuck roast
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
18 corn tortillas (4 inch)
1/2 cup white onion
1/4 cup fresh cilantro
2 limes, cut in wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 81 mg | 8% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 136 mg | 45% |
| Total Fat | 15 g | 23% |
| Iron | 6 mg | 31% |
| Calories | 443 kcal | 22% |
| Sodium | 664 mg | 28% |
| Protein | 48 g | 96% |
| Saturated Fat | 5 g | 23% |
| Sugars | 7 g | 1% |
| Vitamin C | 10 mg | 17% |
Pour undrained tomatoes, brown sugar, chipotles, adobo sauce, chili powder, oregano, garlic powder, onion powder, and cumin in blender container and blend until smooth, about 30 seconds.
Heat oil in a large Dutch oven over medium heat. Season chuck roast with salt and pepper. Add chuck roast to pan and cook until deeply browned on each side, about 4 minutes per side. Pour tomato mixture over beef.
Reduce heat to low, cover, and cook until beef is very tender, 3 to 4 hours. Remove beef to a large bowl and shred with two forks.
Use a large spoon to skim as much of the fat off the cooking liquid as you can. Boil sauce until thickened slightly, 5 to 8 minutes. Return shredded beef to sauce and stir to coat. Serve your chipotle beef barbacoa in warm tortillas with onion, cilantro, and lime wedges!
Chipotle Beef Barbacoa Tacos
