Rachael Ray: Emeril Lagasse
Emeril Lagasse helped Rachael Ray celebrate the start of her 10th season on TV when he cooked this recipe for Barbacoa Tacos in her kitchen. He recommended using chuck roast because it is affordable and will be slow cooking in this recipe.
Tell me what you think about this slow-cooked taco dinner by leaving me a comment. I want to know what you like best about this meal idea.
Rachael Ray: Emeril Lagasse Barbacoa Tacos Recipe Ingredients
- 1 3-lb boneless Chuck Roast
- 2 sprigs Thyme
- 2 tsp ground Cumin
- 1/8 tsp ground Cloves
- 1 cored, fine chopped Tomato
- 3 tbsp Apple Cider Vinegar
- 6 cloves Garlic (halved along the length)
- 1 fine chopped Onion
- 2 Bay leaves
- 2 tsp dried Mexican Oregano
- 1/8 tsp ground Allspice
- 2 fine chopped Chipotles in Adobo Sauce
- 1 1/2 cups Beef Stock
- 2 tbsp Vegetable Oil
- Kosher Salt & Black Pepper
Red Onion & Tomato Salsa Fresca Ingredients
- 3 rough chopped Tomatoes
- 1/4 cup minced Red Onion
- 1 minced clove Garlic
- 1/3 cup coarse chopped Cilantro leaves
- 1 or 2 minced Jalapenos
- 2 tbsp fresh Lime Juice
- 1/2 tsp Kosher Salt
Taco Assembly Ingredients
- 20 warmed Tortillas
- Mexican Crema (or use Sour Cream)
- 2 peeled, cored, sliced Avocados
Emeril Lagasse: Rachael Ray Barbacoa Tacos Recipe Directions
- Let the chuck roast rest at room temperature for 30-60 minutes before cooking.
- Preheat the oven at 325 F and use a paring knife to pierce the roast in a dozen places, spacing them as evenly as possible. Insert garlic into each one of these slits; salt and pepper the roast.
- Heat oil on high in a Dutch oven. Once hot, add the roast and let it sit for about five minutes to brown on the first side. Flip and repeat on the other side for another five minutes.
- Add onion with bay, oregano, allspice, thyme, cumin, and cloves to the pot while it browns on the second side. Stir now and then.
- Add the tomato, cooking a minute or two, until it gives off juices. Add chiles, beef stock, and cider vinegar; simmer.
- Cover the pot and put it in the preheated oven. Braise for three to three and a half hours, turning every hour.
- Meat is done when it is fork-tender. Remove bay and thyme. Shred meat and return it to the pan, stirring it with its juices. Cover and keep warm until ready to serve.
- Combine salsa ingredients (except cilantro, garlic, and salt) in a mixing bowl.
- Use a knife to mash garlic into the salt and paste it. Add this with the cilantro to the salsa mixture. Let stand briefly before serving.
- Assemble tacos by layering meat, avocado, crema, and salsa into tortillas. Serve and enjoy.