Sous Vide Bold Barbacoa Tacos
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1 pound beef chuck roast, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon dried chiles, such as ancho or New Mexico, ground
1 tablespoon chopped chipotle in adobo
8 corn tortillas, for serving
1 bunch cilantro, leaves chopped, for serving
1 small yellow onion, thinly sliced, for serving
2 limes, cut into wedges, and 1 avocado, cut into wedges, for serving
Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
Slice the chuck roast into 2-inch pieces. Season the beef with salt, pepper, and ground chiles. Mix well to combine. Transfer the beef to a large zipper lock or vacuum seal bag. Add the chipotle in adobo and seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 8 hours.
A few minutes before the beef is finished, wrap the tortillas in a clean dish towel or aluminum foil and heat in a 200 degree oven, 5 to 10 minutes.
When the timer goes off, remove the bag from the water bath. Transfer the beef to a large bowl and shred into bite-sized pieces. Season to taste with salt and pepper. Divide shredded beef between tortillas and top with cilantro, onion, avocado, and limes. Serve.