Barbacoa Tacos with Cilantro Crema


  • Corn or Flour Tortillas
  • Lettuce or Cabbage
  • Onion
  • Cilantro
  • Quesco Fresco or Cotija Cheese
  • Lime Wedges
  • Hot Sauce


  • 3 Pound-Chuck Roast
  • To Brush-Olive Oil
  • To Taste-Kosher Salt/Black Pepper
  • 8 oz-Pineapple Chunks-canned with liquid
  • 3-5 Each-Chipotle Peppers-with adobo
  • 5 Each-Garlic Cloves-Chopped
  • ¼ Cup-Red Wine Vinegar
  • 1 Tablespoon-Annatto Seeds
  • 2 Tablespoons-Ground Cumin
  • 2 Teaspoons-Kosher Salt
  • 1 Teaspoon-Black Pepper

Cilantro Crema

  • 2 Cups-Crema or Sour Cream
  • ½ Cup-Cilantro
  • 2 Tablespoons-Lime Juice

Charred Tomato Salsa

  • 5 Each-Roma Tomatoes
  • ½ Each-Jalapeno Pepper-stem removed, medium dice
  • ¼ Cup-Red Onion-medium dice
  • 3 Each-Garlic Cloves-Chopped
  • 3 Tablespoons-Red Wine Vinegar
  • To Taste-Kosher SaltDirections
    1. Start barbacoa, set oven to 325 degrees.
    2. Cut chuck roast into large cubes, about 6 pieces.
    3. Light oil and season with salt/pepper.
    4. Preheat a large dutch oven over medium high heat until just starting to smoke.
    5. Drizzle a couple tablespoons of oil in skillet, swirl to coat.
    6. Add beef {in batches if needed not to over crowd and cool down skillet} and sear on all sides.
    7. Sear beef to a deep dark golden brown, when seared remove to a plate, repeat on remaining pieces.
    8. Lower heat under dutch oven to medium.
    9. In a blender {or in dutch oven with emersion blender} add remaining ingredients and puree.
    10. Bring sauce up to a strong simmer, stir and add seared beef.
    11. Add just enough water to come up about ¾ the way up beef pieces.
    12. Cover, place in oven and braise for 1 ½ – 2 hours or until tender.
    13. Meanwhile, make crema by placing in blender and puree until smooth.
    14. Make salsa, heat a cast iron skillet to medium high heat and add whole tomatoes.
    15. Char on all sides until black.
    16. Remove, tomato and allow to cool.
    17. Place tomato/jalapeno/onion/garlic/vinegar/salt/pepper in a food processor.
    18. Pulse to combine and keep somewhat chunky and set aside.
    19. Prepare condiments
    20. When barbacoa is tender, shred into sauce.
    21. Warm tortillas, set up, all condiments and allow guests to build their own.