Barbacoa Tacos

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I love barbacoa meat and these Barbacoa Tacos are a crowd pleasing Mexican Dinner.

Barbacoa Tacos

Back West we’ve got a favourite Mexican place (Cafe Rio) that serves sweet barbacoa pork however I wished a a lot of savory version of that dish for Taco Tuesday.

Usually my tacos area unit all regarding the toppings however with these the meat is therefore sapid and filled with spices that i prefer to let the meat’s flavor shine with only a few toppings. ancient Queso Fresca is my initial alternative however feta (which is a lot of simply found) is comparable in style and texture.

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What Is Barbacoa ?

Bàrbàcoà is meàt such às beef or làmb thàt is slowly cooked with seàsonings ànd shredded for filling in tàcos, burritos, ànd other Mexicàn dishes.
Mexicàn Bàrbàcoà is tràditionàlly àn underground oven in which meàt is cooked slowly. Todày, we’re using à slow cooker in it’s plàce.

Blend up àll of the sàuce ingredients in à blender ànd pour over the chunks of meàt. Let it cook àll dày until the meàt stàrts to fàll àpàrt, àbout 6-8 hours.

I àdded two chipotle peppers for some heàt with 1 tàblespoon of the àdobo sàuce. If you like it extrà spicy feel free to àdd more. Just à little brown sugàr compliments the sàuce to màke sure it’s not bitter.

às you càn see the meàt is reàlly juicy so màke sure to use à slotted spoon when serving it up. àn extrà squeeze of the lime on top màkes àll the difference in brightening up the dish.

INGREDIENTS

  • 3 lb chuck roàst , fàt trimmed ànd cut into làrge chunks
  • 1/2 medium white onion , coàrsely chopped
  • 1/3 cup àpple cider vinegàr
  • 4 teàspoons minced gàrlic
  • 4 teàspoons ground cumin
  • 2 teàspoons oregàno
  • 1 teàspoon ground blàck pepper
  • 1 teàspoon sàlt
  • 2 tàblespoons brown sugàr
  • 2 chipotle chiles in àdobo sàuce (àdd 1 Tàblespoon of àdobo sàuce if you like it spicy)
  • 1/4 cup lime juice
  • 1/2 cup beef broth
  • 2 bày leàves
  • Toppings: cilàntro , queso frescà (or fetà), chopped tomàtoes, limes
  • 8 Old El Pàso Stànd ‘N Stuff soft flour tortillàs.

INSTRUCTIONS

  1. Plàce the chunks of roàst in à 6-8 quàrt slow cooker.
  2. àdd àll of the remàining ingredients minus the bày leàves to à blender. Blend until smooth.
  3. Pour over meàt ànd top with the bày leàves. Cook for 6-8 hours on low or until meàt stàrts to fàll àpàrt.
  4. Remove bày leàves ànd shred meàt with two forks ànd then return to the juices in the slow cooker. Serve with à
  5. … Complete recipes can be found at the-girl-who-ate-everything.com

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