Last Updated on October 15, 2021
Adobo Beef Roast with Yucca and Chipotle Cream Sauce AND Barbacoa Tacos with Mexican Pinto Beans
If I could eat these two dinners on repeat, I absolutely would. Talk about BIG flavor!
To start off, a beef roast is prepared with a spicy and smokey adobo marinade. For the first dinner, sliced roast is served alongside roasted yucca and a chipotle cream sauce so delicious, I have a feeling you’ll revisit that recipe alone to keep in your refrigerator at all times.
The rest of the beef roast can be brilliantly transformed into the best barbacoa tacos. The roast is sliced, seared until crispy, and served in toasted corn tortillas with fresh avocado, lime, and cilantro, and is great alongside simple Mexican pinto beans.
Adobo Beef Roast with Yucca and Chipotle Cream Sauce
Ingredients
- 2 canned chipotle chiles in adobo sauce plus 2 tablespoons adobo sauce from the can
- ½ cup sour cream
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- ¼ cup fresh lime juice (from about 2 limes)
- 1 teaspoon fine sea salt
- 1 4-pound beef chuck or shoulder roast
- 1 pound yucca peeled and cut into 1-inch pieces
Instructions
- Preheat the oven to 350ºF.
- In a blender, combine the chipotles and adobo sauce, sour cream, ¼ cup of the olive oil, the lime juice, and the salt. Blend until smooth.
- Spread one-third to one-half of the chipotle cream sauce over the beef roast and place the roast in a roasting pan or baking dish; reserve the remaining sauce for serving.
- In a large bowl, toss the yucca with the remaining 1 tablespoon olive oil and spread out on a sheet pan.
- Roast the beef for 2½ to 3 hours, until the beef easily pulls apart with a fork.
- When the beef has 45 minutes left in the oven, put the yucca sheet pan into oven and bake. Yucca should be tender when the beef is done.
- Remove from the oven and transfer the beef to a cutting board. Let the roast rest for 10 minutes before slicing. Cut the roast in half; shred one half and transfer the meat to an airtight container and refrigerate to use for barbacoa tacos. Cut the remaining half across the grain into ½-inch-thick slices.
- Serve the sliced beef with the yucca and the remaining chipotle cream sauce.
Notes
- If you’ve never made yucca before, you’re in for a treat! It’s a starchy root vegetable with a waxy brown outer skin. You can typically find it in the tropical foods section of the produce aisle.
- If you prefer a softer texture to your yucca, place the cubed yucca in a pot, cover with water, bring to a boil, and cook over a rolling boil for 20 minutes or until fork-tender. Season with salt as desired.
- For a milder sauce, skip using the chipotles and use two additional tablespoons of the adobo sauce from the can instead.
Cassy Joy Garcia is the bestselling author of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed + Fit.
