Directions

For the Barbacoa

1. In a blender combine orange juice, beef stock, apple cider vinegar, honey, one of the yellow onions (quartered), garlic, all of the ground spices, and 2 ½ tablespoons salt. Blend to a pulp and set aside.

2. Slice the second yellow onion.

3. Cut the chuck roast into 3-4 chunks. If the chuck roast has a bone, keep it to add to the pot for extra flavor. Pat the outside of the chuck roast dry with a paper towel and season with about 1 tablespoon of salt. Heat a skillet to high heat. Once the skillet is hot, sear all sides of the chuck roast chunks. Remove the chuck roast and set aside, but don’t turn off the heat.

4. While the pan is still hot, add the sliced onion and cook until translucent.

5. To a crock pot or dutch oven, add the seared chuck roast, cooked onions, bay leaves, and marinade.

6. To cook in a crock pot: Cook on low approximately 5-6 hours or on high approximately 4-5 hours or until the meat falls apart when pricked with a fork.
   

   To cook in a dutch oven: Place a lid on top and cook at 300 degrees for approximately 2-3 hours or until the meat falls apart when pricked with a fork.

7. Once meat is cooked, remove from liquid and shred using two forks. Remove the bay leaves and any bones from the liquid, return the meat to the liquid, and mix together.

To serve:

1. Toast tortillas in a skillet with oil or tallow. Portion barbacoa into each tortilla. Top with our homemade peach salsa or salsa of your choice and serve with a lime wedge.