A traditional Mexican street dish, barbacoa tacos are known for their flavorful, slow-cooked pork. In order to acquire its unique texture, barbacoa is traditionally cooked underground for hours; nevertheless, we provide a home-friendly version that keeps all the authenticity. These tacos make a tasty meal or are ideal for a fiesta or family get-together.

Ingredients

For the Barbacoa

• • • 3 pounds beef chuck roast (or lamb, goat for traditional flavor)

    • 4 garlic cloves, minced

    • 1 large onion, chopped

    • 3 dried guajillo chilies, deseeded

    • 2 dried ancho chilies, deseeded

    • 1 chipotle pepper in adobo sauce

    • 2 bay leaves

    • 1 tablespoon cumin powder

    • 1 tablespoon oregano (preferably Mexican oregano)

    • 1 teaspoon ground cloves

    • 1 tablespoon apple cider vinegar

    • 1 cup beef broth

    • Salt and pepper to taste

    • 2 tablespoons vegetable oil

For the Tacos

• • • Corn tortillas (warm, soft)

    • Fresh cilantro, chopped

    • White onion, finely diced

    • Lime wedges

    • Queso fresco or cotija cheese (optional)

Directions

1. Giving the chillies more water.

Dried chiles are necessary to produce the deep barbacoa flavor.

• • • Heat 2 cups of water in a small pot until it boils.
    • Turn off the heat and add the ancho and guajillo chiles, letting them soak for 10 minutes until they are tender.
    • Add the chipotle pepper, apple cider vinegar, and around ¼ cup of the soaking liquid to the softened chiles and blend until smooth.

2. The meat is seared.

Searing the meat produces a rich, delicious foundation and seals in flavor.

• • • Sprinkle salt and pepper all over the beef chuck roast.
    • Heat the vegetable oil in a big skillet over medium-high heat.
    • Sear the meat for 3–4 minutes on each side, or until browned on both sides.
      Move to a big saucepan or slow cooker.

3. Making the sauce.

• • • Add the minced garlic and diced onion to the same pan and sauté until aromatic and tender.
    • Add the ground cloves, cumin, oregano, bay leaves, and blended chili mixture. Cook until the sauce thickens, about 5 minutes.
    • When the beef is seared, add the sauce to the slow cooker. Make sure the meat is mostly covered when you pour in the beef broth.
    • The meat should be soft and come apart easily after 8 to 10 hours of cooking on low (or 4 to 5 hours on high) with a lid on.

Before serving, shred the barbecue.

1. Cut the meat into shreds.

• • • When the beef is done, take it out of the slow cooker and use two forks to shred it.
    • To keep the meat moist and tasty, add the shredded meat back to the saucepan and stir it with the sauce.

2. The tacos are served.

• • • For mild char, warm the corn tortillas directly over a flame or on a griddle.
    • Stuff a healthy amount of shredded barbacoa into each tortilla.
    • Add chopped onion, fresh cilantro, and lime juice on top.
    • For an additional layer of richness, you can optionally add crumbled cotija or queso fresco.

How to Make the Best Barbacoa Tacos.

1. Meat Selection : The most popular meat for barbacoa is beef chuck roast, although lamb or goat can be utilized for a more conventional approach.
2. Slow and Low Cooking : Use a Dutch oven or slow cooker to cook the barbacoa slowly for optimal results.
3. Adjust the Heat Level : Use a hotter type of chiles or add additional chipotle peppers if you want your barbacoa hotter.

FAQ

1. Can I prepare Barbacoa in advance?
Yes, as the flavors continue to develop, barbacoa does taste better the next day. It can be frozen for three months or refrigerated for four days in an airtight container.

2. Can I make barbacoa in an Instant Pot?
Of course. Use the same procedures, but cook the beef in an Instant Pot on high pressure for 60 minutes so that the pressure may naturally release.

3. With barbacoa tacos, what can I serve?
Serve with fresh salad, refried beans, or Mexican rice. For a taste boost, you may also serve with pickled red onions or salsa Verde.

Nutritional Information

  Serving Size            Calories            Protein           Carbohydrates         Fat

2 Barbacoa Tacos            420                   30g                        35g                    20g

The taste, spice, and softness of these barbacoa tacos are all expertly balanced. You can make restaurant-caliber tacos in your kitchen with a little perseverance. These tacos will be a hit during a weekend get-together or on Taco Tuesday!

MaeMai Medium Spice (SPICY) – Crispy Onions & Garlic Flakes