Recipes and Cooking Tacos de Barbacoa 4.6 (5) Add your rating & review Little tastes better than a slow-roasted barbacoa recipe. While it's delicious as an entree itself, we prefer tucking the beef barbacoa meat into tacos. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Stand Time: 1 hrs Grill Time: 7 hrs Total Time: 8 hrs 30 mins Servings: 12 Ingredients 4 - 6 mesquite wood chunks 2 tablespoon cider vinegar or red wine vinegar 4 cloves garlic, minced 2 teaspoon dried oregano, crushed 2 teaspoon chili powder 1 ½ teaspoon salt 1 ½ teaspoon cracked black pepper ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves 1 4 pound boneless beef chuck roast Banana leaves* ¼ cup beef broth or water 24 6-7 inch corn tortillas, warmed Shredded romaine lettuce, chopped tomatoes, avocado slices, shredded radish, sliced green onions, salsa, crumbled queso fresco, lime wedges, and/or snipped fresh cilantro Directions At least 1 hour before smoking, soak wood chunks in enough water to cover. Drain before using. In a small bowl stir together vinegar, garlic, oregano, chili powder, salt, cracked black pepper, cinnamon, and cloves to make a paste. Spoon spice paste onto all sides of the roast; rub in with your fingers. Wrap roast in banana leaves; tie with 100%-cotton kitchen string to secure. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 hours. Add additional coals and water as needed to maintain temperature and moisture. After 4 hours, remove roast from smoker. Place roast in the center of an 18-inch square of heavy foil. Drizzle the beef broth over roast. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining ends to completely enclose roast, leaving space for steam to build. Return the roast to the smoker and smoke for an additional 3 hours or until the internal temperature registers 190°F to 200°F on an instant-read thermometer. Remove roast from smoker. Let stand for 15 minutes. Unwrap; using two forks, pull meat apart into shreds. Transfer to a serving platter. Serve with tortillas and desired toppings. *Test Kitchen Tip: Look for fresh or frozen banana leaves at Mexican or Asian specialty markets. Slow-Cooker Method: Prepare roast as directed in Step 2, except do not wrap in banana leaves. Place meat in a 5- to 6-quart slow cooker. Add the broth. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat is tender. Continue as directed in Step 4. Rate it Print