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.
Shop Sous Vide Cookers
Perfect results in a few simple steps.
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.