🌮 Mexican Barbacoa Beef Tacos 🌮

Satisfy Your Cravings with a Touch of Mexican Flair! Perfect for family taco night or a nutritious meal prep for your busy week ahead.

🍽️ Ingredients 🍽️
- Juice of 1 lime
- 2 bay leaves
- Salt to taste
- 1 tsp black pepper
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 4 cloves garlic
- 1 onion, chopped
- 2 dried ancho chiles, stems and seeds removed
- 4 dried guajillo chiles, stems and seeds removed
- 3 lbs beef chuck roast or brisket
- For the Tacos:
- Salsa or hot sauce (optional)
- Sliced radishes (optional)
- Lime wedges
- Diced onions
- Fresh cilantro, chopped
- Corn tortillas

🧑‍🍳 Directions 🧑‍🍳
1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes until they become fragrant. Allow them to soak in hot water for about 15 minutes until they soften.
2. In a blender, combine the softened chiles, chopped onion, garlic, beef broth, apple cider vinegar, cumin, oregano, black pepper, and a dash of salt. Blend until the mixture is smooth.
3. Place the beef chuck roast or brisket in a slow cooker. Pour the blended sauce over the beef, and add bay leaves and lime juice. Cover and set to cook on low for 8 hours, or until the beef is tender enough to be easily shredded.
4. Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, stirring it into the sauce to soak up all the flavors.
5. Warm the corn tortillas on a skillet or directly over an open flame until they are warm and pliable.
6. Assemble the tacos by spooning a generous amount of barbacoa beef onto each tortilla. Top with chopped cilantro, diced onions, and radishes if using. Serve with lime wedges and salsa or hot sauce on the side.

🍎 Nutritional Information 🍎
- Calories: Approximately 330 per serving
- Carbohydrates: 20g
- Protein: 28g
- Fat: 15g
- Sodium: 470mg
- Fiber: 3g

💡 Tips and Tricks 💡
- For an extra kick, add some chipotle peppers in adobo sauce to the blender when making the barbacoa sauce.
- If you prefer a crispier tortilla, lightly fry the tortillas in a bit of oil before assembling the tacos.
- Leftover barbacoa beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.

⏳ Preparation time: 20 minutes | Cooking time: 8 hours | Serving: Serves 6