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Taquitos de Barbacoa
Goya brings the authentic taste of street food straight to your kitchen! In this traditional Mexican recipe, GOYA® Mini Corn Tortilla-Taquitos are filled with a tender chuck roast, skillfully transformed into mouthwatering barbacoa¬ with the help of GOYA® Sazonador Total. Top tacos with a colorful mix of avocado, onion, radish, fresh cilantro, a hint of lime and GOYA® Salsita to your liking. What these GOYA® Mini Corn Tortilla-Taquitos lack in size, they more than make up for on flavor!
Ingredients
1
(5 lb.) chuck roast, cut in half
1 can (8 oz.)
GOYA® Tomato Sauce
1
onion, grated
5 tbsp.
sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
¼ cup
cider vinegar
2 tsp.
ground cumin
2 tsp.
oregano
¼ tsp.
ground cloves
1 packet
GOYA® Mini Corn Tortilla-Taquitos, for serving
GOYA® Salsa Verde, for topping
GOYA® Salsa Taquera, for topping
Avocado, sautéed onions, radishes, lime wedges and cilantro for topping
Note: I yielded 2lb. 2oz. cooked cleaned beef from 5 lbs of chuck; about 6 cups shredded beef
Directions
Step 1
Preheat oven to 300 °F.
Step 2
Place roast in large nonreactive roasting pan or large baking dish. Sprinkle with Sazonador. Combine tomato sauce, onion, chipotle, 2 tablespoons adobo sauce, vinegar, cumin, oregano, cloves, bouillon and 1 cup water in bowl. Pour around roast. Cover pan tightly with foil.
Step 3
Bake until metal skewer inserts easily into the center, about 4 hours. Transfer meat to plate to cool. Place cooking liquids in large saucepan. Simmer over medium high heat, stirring occasionally, until thickened and reduced to 1-3/4 cups, about 16 minutes.
Step 4
Break meat apart; remove any sinew and discard. Shred beef, using fingers or two forks. Add to sauce and simmer heated through. Spoon into tortillas and serve with salsa and toppings.
Beef and sauce can be refrigerated for up to 4 days in advance. Bring to room temperature for easy shredding, or shred before storing. Barbacoa can be stored frozen for up to 4 months.
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