Taco Bar Recipe
Beef barbacoa, all the toppings, guacamole and ceviche.
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Ingredients
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Beef Barbacoa
Toppings
Guacamole
Ceviche
Method
Beef Barbacoa
- 1
Prepare the Beef
Trim excess fat from the chuck roast and cut into large chunks.
- 2
In a slow cooker, combine all the ingredients for the barbacoa: chuck roast, beef broth, apple cider vinegar, chipotle peppers, oregano, cumin, garlic, salt, black pepper, and bay leaves.
- 3
Cover and cook on low for 8-10 hours or until the meat is fork-tender.
- 4
Once cooked, shred the meat with two forks and mix with the juices in the slow cooker.
Toppings
- 5
Prepare the Toppings
While the beef is cooking, prepare all the toppings.
- 6
Chop the shredded lettuce, dice the tomatoes, and shred the cheese.
- 7
Slice the jalapeños if using fresh and chop the cilantro.
- 8
Set out the sour cream and lime wedges in small bowls for serving.
Guacamole
- 9
Make the Guacamole
In a medium bowl, cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
- 10
- 11
Mash together with a fork until you reach your desired consistency (smooth or chunky).
Ceviche
- 12
Prepare for Ceviche
Cut the fish into small, bite-sized pieces.
- 13
In a large bowl, combine the fish with lime juice, ensuring the fish is fully submerged. Cover and refrigerate for about 30 minutes, until the fish appears 'cooked' (opaque).
- 14
After 30 minutes, add in diced tomatoes, diced cucumber, chopped red onion, chopped cilantro, and salt. Mix gently.