Barbacoa Taco’s with Pineapple Salsa

Sorry it’s been a little quieter around these parts lately. I’m in this weird funk where I have SO MUCH to do that I end up not doing anything at all and just binge watching Shameless. Pitiful I know. Between work, wedding planning, and trying to blog, there never seems like there’s enough hours in the day. However, this weekend I’m turning over a new leaf and I am not doing ANYTHING besides wedding planning and blogging. Last weekend I went to a friends bachelorette party, and let’s just say after one-too-many gin and tonics and a pole-dancing class later, I had a major case of the spins on Saturday… so my production level was nonexistent. 

This weekend I’m excited to hang out at home, knock a few things off of my to-do list, and make some delicious food, like these dreamy barbacoa tacos. Guys, you will want to make these every weekend once you try them. Slow cooking the meat in a dutch oven or slow-cooker makes it melt-in-your-mouth tender with a little crispiness around the edges. Mission Tortillas are the perfect vessel for getting as much of this barbacoa in your mouth as possible. Why do I buy the smallest and thinnest Mission Corn Tortillas you might ask? So I can eat twice as many tacos, duh! Making a sweet/spicy pineapple salsa to go on top gives the tacos a little freshness and balances them wonderfully; And I love adding thinly sliced radishes and cilantro as well. 

Happy Taco Friday Friends!

Barbacoa Tacos with Pineapple Salsa

Ingredients

Barbacoa
– 4 lbs beef brisket (or beef chuck roast will also work)
– 2 Tbsp vegetable oil
– 3 chipotle chilis in adobo, chopped ( Plus 3 tablespoons of adobo sauce)
– 1 cup beef broth
– 3 garlic cloves
– 1½ Tbsp ground cumin
– 1 Tbsp dried oregano
– 1 tsp salt, then more to taste
– 1 tsp ground black pepper
– ¼ tsp ground cloves
– ¼ cup fresh lime juice

Pineapple Salsa
– 1 cup fresh pineapple, diced
– 1 jalapeño pepper, seeded and diced
– 1/2 sweet onion, diced
– 3 tablespoons chopped fresh cilantro
– 1 lime, juiced
– salt and pepper to taste

Guacamole
– 2-3 ripe avocados
– 1-2 tablespoons of fresh lime juice (Depending on how lime-y you like it) 
– 2 tablespoons minced red onion
– 1 tablespoon minced jalapeño
– 2 garlic cloves, minced
– As much chopped cilantro as you like ( We put a lot!) 
– Salt and pepper to taste. 

For Taco Assembly
– Mission Extra Thin Corn Tortillas
– Thinly sliced radishes
– Chopped fresh cilantro
– Any other toppings you like! 
 

What to do 
1) Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your dutch oven or slow-cooker. 
2) In a food processor add adobo chilis, adobo sauce, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
3) Cook on low for 8-9 hours or high for 6 hours. 

Make the salsa towards the end of the beefs cooking time. Combine all the salsa ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavors to meld. 

Same with the guac! Mix and mash all the ingredients together and you’re good to go!