These tender, flavorful barbacoa beef tacos are slow-cooked to perfection with a blend of smoky, tangy, and spicy flavors. Serve them in warm tortillas with your favorite toppings for an authentic and delicious meal!

Ingredients

For the Barbacoa Beef:

• 3 lbs (1.3 kg) beef chuck roast, cut into large chunks
• 2 tbsp vegetable oil
• 3 chipotle peppers in adobo sauce, minced
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp apple cider vinegar (or white vinegar)
• 1 tbsp lime juice
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp ground cloves (optional, for depth of flavor)
• 1 cup beef broth
• 2 bay leaves

For Serving:

• Small corn or flour tortillas
• Chopped fresh cilantro
• Diced onions
• Crumbled queso fresco or cotija cheese (optional)
• Lime wedges
• Sliced radishes (optional)

Instructions

1. Sear the Beef:

• Heat the vegetable oil in a large skillet over medium-high heat.
• Sear the beef chunks on all sides until browned (about 3-4 minutes per side). Transfer to a slow cooker or a heavy pot if cooking on the stovetop.

2. Prepare the Barbacoa Sauce:

• In the same pan, sauté the onion and garlic until fragrant. Add them to the slow cooker.
• In a small bowl, mix the minced chipotle peppers, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, salt, black pepper, and cloves. Pour this mixture over the beef.
• Add the beef broth and bay leaves.

3. Slow Cook the Beef:

• Slow Cooker: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender and shreds easily.
• Stovetop: Cover and simmer on low heat for about 3-4 hours, stirring occasionally. Add more broth if needed.

4. Shred the Beef:

• Once the beef is tender, remove it from the slow cooker, discard the bay leaves, and shred the meat using two forks.
• Return the shredded beef to the pot and mix with the remaining sauce.

5. Assemble the Tacos:

• Warm the tortillas in a dry skillet or over an open flame for a slight char.
• Fill each tortilla with barbacoa beef, then top with cilantro, diced onions, crumbled cheese, and a squeeze of fresh lime juice.

Serving Suggestions:

• Serve with a side of Mexican rice and black beans.
• Pair with a fresh avocado salsa or pickled red onions for extra flavor.

Enjoy your homemade barbacoa beef tacos with an authentic, rich taste!

This comforting dish features tender shredded chicken smothered in a rich, creamy gravy, served over fluffy mashed potatoes. Perfect for a cozy dinner!

Ingredients

For the Chicken and Gravy:

• 2 boneless, skinless chicken breasts (or 3-4 boneless thighs)
• 2 cups chicken broth
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp paprika
• ½ cup heavy cream (or milk for a lighter option)
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Mashed Potatoes:

• 4 large potatoes, peeled and cut into chunks
• 3 tbsp butter
• ½ cup milk or heavy cream
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Cook the Chicken:

• In a pot or deep skillet, heat butter and olive oil over medium heat.
• Add the chopped onion and cook until soft. Add the minced garlic and cook for another 30 seconds.
• Place the chicken in the pot, season with salt, black pepper, thyme, and paprika.
• Pour in the chicken broth, bring to a simmer, cover, and let cook for 20-25 minutes, or until the chicken is tender and easily shreds.
• Remove the chicken, shred it with two forks, and set it aside.

2. Make the Gravy:

• In the same pot, add the heavy cream and bring to a light simmer.
• Stir in the cornstarch mixture and whisk until the gravy thickens.
• Return the shredded chicken to the pot, mix well, and let it simmer for 5 more minutes.

3. Prepare the Mashed Potatoes:

• Boil the potatoes in salted water until fork-tender (about 15-20 minutes).
• Drain and mash with butter, milk, salt, and black pepper until smooth and creamy.

4. Assemble and Serve:

• Spoon a generous portion of mashed potatoes onto a plate.
• Top with shredded chicken and creamy gravy.
• Garnish with fresh parsley (optional) and serve hot.

Enjoy this comforting, flavorful dish with a side of roasted vegetables or buttered rolls!

This recipe for grilled chicken bites with creamy garlic sauce is perfect as a light meal or a delicious side dish. It features a rich flavor and a wonderfully creamy texture.

Ingredients

For the Chicken:

• 500g chicken breast, cut into cubes
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp dried thyme (optional)
• Juice of half a lemon

For the Creamy Garlic Sauce:

• 2 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp white pepper
• 1 tsp lemon juice (optional)
• 1 tsp chopped parsley for garnish

Instructions

1. Prepare the Chicken:
   • In a bowl, mix the chicken with olive oil, paprika, garlic powder, black pepper, salt, thyme, and lemon juice.
   • Let it marinate for 15-30 minutes.
2. Grill the Chicken:
   • Heat a grill pan or grill over medium-high heat.
   • Grill the chicken pieces for 3-4 minutes on each side until fully cooked and golden brown.
   • Remove from the grill and set aside.
3. Prepare the Creamy Garlic Sauce:
   • In a pan, melt the butter and add the minced garlic, sautéing until fragrant.
   • Add the heavy cream and let it simmer on low heat for 2-3 minutes.
   • Stir in the Parmesan cheese, salt, white pepper, and lemon juice until the cheese melts.
4. Serving:
   • Dip the grilled chicken pieces in the sauce or drizzle the sauce over them.
   • Garnish with chopped parsley and serve hot.

Serving Suggestions:

• Serve with white rice or mashed potatoes.
• Pair with garlic bread or roasted vegetables.

Enjoy a delicious and easy-to-make meal!