Slow-Cooked Barbacoa Breakfast Tacos

Slow-Cooked Barbacoa Breakfast Tacos Introduction Discover the joyous fusion of tender, slow-cooked barbacoa with a delightful breakfast twist in these fulfilling tacos. Imagine the warmth and rich aromas filling your kitchen, a prelude to every bite that will tantalize your taste buds and set an illustrious start to your day. Slow-cooking the barbacoa infuses the beef with spices, giving it a robust, complex flavor that pairs perfectly with fresh morning accompaniments. Make this staple of Mexican cuisine into a versatile breakfast masterpiece! Kitchen Equipment Required Slow Cooker Chef’s Knife Cutting Board Mixing Bowls Measuring Cups and Spoons Cast Iron Skillet or Frying Pan Tongs Cooking Time Total estimated time: 8 hours 30 minutes Slow-Cooked Barbacoa Breakfast Tacos Recipe Ingredients 1.8 kg (4 lbs) beef chuck roast 350 ml (1.5 cups) beef broth 120 ml (1/2 cup) lime juice 60 ml (1/4 cup) apple cider vinegar 2 bay leaves 4 cloves garlic, minced 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon chili powder 1 teaspoon ground cloves 1.5 teaspoons salt 450 g (16 oz) scrambled eggs 200 g (1 cup) crumbled cotija cheese Fresno peppers, sliced Fresh cilantro, chopped 8-10 warm flour tortillas (or corn tortillas if preferred) Instructions Step 1: Preparing the Beef Place your beef chuck roast in the slow cooker. In a mixing bowl, combine beef broth, lime juice, apple cider vinegar, garlic, cumin, oregano, chili powder, cloves, and salt. Pour this mixture over the beef. Toss in the bay leaves. Cover and cook on low for 8 hours or until the beef shreds easily with two forks. Step 2: Shredding and Finishing the Barbacoa Once cooked, carefully remove the beef, shred it using two forks, and return it to the slow cooker to absorb more flavor from the juices for about 20 minutes. If you prefer a drier barbacoa, remove some excess liquid. Step 3: Preparing Toppings and Tortillas While the beef absorbs the delicious juices, prepare the scrambled eggs, crumbled cotija cheese, and slice the Fresno peppers. Warm the tortillas in a cast iron skillet or frying pan over medium heat, flipping once, until they’re pliable and lightly charred. Step 4: Assembly Remove the bay leaves from the beef. On each tortilla, layer the scrambled eggs followed by a generous portion of shredded barbacoa. Top with crumbled cotija cheese, slices of Fresno peppers, and fresh cilantro for a vibrant burst of color and flavor. Serving Suggestion Serve these delightful breakfast tacos with a side of avocado slices or a spicy salsa to enhance their robust flavor. Conclusion Embrace the rich tradition of barbacoa with a morning twist through our Slow-Cooked Barbacoa Breakfast Tacos. These tacos are more than just a treat—they’re a celebration of hearty, comforting flavors designed to kickstart your day. Perfect for weekend brunches or any moment you’re craving a filling breakfast, this recipe showcases how thoughtful preparation and quality ingredients transform simple meals into captivating experiences. Explore, enjoy, and make these tacos your own!

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