Unbelievable Barbacoa Taco Recipe Revealed!

Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.

Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.

Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.

Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate.

Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.

Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard.

Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.

Return beef to the Dutch oven, add lime juice, and stir to combine.

Serve in corn tortillas with avocado, radishes, and cilantro.