Tacos de Barbacoa

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Carefully add the beef and sear on all sides until browned, approximately 2-3 minutes per side. This helps to seal in the juices and adds flavor.
2. Remove the beef from the pot and set aside. In the same pot, add the quartered onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.
3. Stir in the ground cumin, dried oregano, salt, and black pepper. Cook for another 1 minute to toast the spices. This will enhance their flavors, making your barbacoa more aromatic.
4. Return the beef to the pot. Add the beef broth, apple cider vinegar, and bay leaves. Bring the liquid to a gentle boil, then reduce the heat to low.
5. Cover the pot with a tight-fitting lid and simmer for about 4 hours, or until the beef is fork-tender and can be easily shredded. Stir occasionally to ensure even cooking. An additional cup of water may be added if the liquid reduces too much.
6. Once cooked, remove the beef from the pot and place it on a large cutting board. Shred the beef using two forks. Discard the bay leaves from the cooking liquid.
7. Return the shredded beef to the pot, stir to combine with the remaining liquid, and allow it to simmer for another 10 minutes to absorb the flavors.
8. Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side, or until pliable.
9. Assemble each taco by placing a generous amount of barbacoa on a tortilla. Top with chopped cilantro and diced onion. Serve immediately with lime wedges on the side. Squeeze lime juice over the tacos for added flavor before eating.