Dry aged Beef Neck Roast might not be the most traditional take on this dish, but it is undeniably delicious.
While "barbacoa" translates to "bbq", this dish is prepared in a dutch oven or crockpot. Thanks to the chipotle in adobo, this dish has a rich and smoky flavor, and a kick of heat.
If you prefer a milder dish, omit half of the peppers (and add an additional tablespoon of vinegar).
Beef Neck Barbacoa Tacos
3 Tbsp Grapeseed or Vegetable Oil
1 Quart Beef Stock
2 Cloves Garlic
15oz Can Chipotle in Adobo
1 Small White Onion
1 Tbsp Cumin
1/4 tsp Cinnamon
3 Tbsp Apple Cider Vinegar
Lime, Cilantro, Fresh Jalapeño, Radish, Chopped Onion.
Pre-heat oven to 350°F, place the rack in the center of the oven.
Heat oil in dutch oven over medium-high heat. Salt the roast on all sides, and sear until brown. Take your time — nicely seared meat provides a ton of flavor.
In a food processor, combine the chilis, garlic, half the onion (save the other half for garnish), cumin, cinnamon, and vinegar. Blend until smooth. If it's too thick to blend properly, add water or stock as needed.
Add the blended chili sauce, stock, and roast to the dutch oven, cover. Cook in the oven for 4-5 hours checking periodically to ensure that there is still some moisture in the pot. If dry, add 1/2 cup of water or additional stock and replace the lid. You want the final dish to be nice and thick, so stop adding additional water when the roast is approaching fork-tender.
If you'd prefer to use your crockpot rather than braising, cook on low for about 8 hours.
Remove from the oven and allow to cool. Remove the bones, shred the meat, and stir.
Serve on tortillas topped with fresh cilantro, chopped onion, a squeeze of fresh lime, and sliced radish. If you like it really spicy, throw some fresh jalapeño on there too.