Grilled Barbacoa Tacos With Chimichurri Sauce
For The Barbacoa
  1. preheat oven to 200-225F, with indirect heat in the center. While the grill is preheating, char onion, garlic, and serrano; about 5 minutes
  2. Place a skillet over direct heat and add diced tomatoes. let simmer with the charred onion, garlic and pepper; about 2 minutes.
  3. Pour tomato mixture into blender and add cumin, smoked paprika, salt, ground ancho pepper, oregano, agave nectar, and apple cider vinegar. Pulse until smooth; Set aside.
  4. Lightly salt and pepper both sides of your chuck roast. sear over direct heat on the grill; about 1-2 minutes per side.
  5. Place chuck in a disposable roasting pan over indirect heat. And pour over tomato mixture. keep temperature around 200-225F and cook for 3-4 hours until meat easily pulls apart with a fork.
  6. Optionally, you can add some wood chips in the last hour, to add some extra smokey flavor to your barbacoa. When the barbacoa is done. let it rest for about 5 minutes, then pull apart.
For the Chimichurry
  1. Add cilantro, parsley, oregano, salt, vinegar, cumin, fresno pepper, olive oil and garlic to a food processor; pulse until smooth. Now you’re ready for the tacos!
  2. Add the barbacoa to the taco and pour over a healthy serving of the chimichurri. Enjoy!