WILBREAD

Beef Barbacoa Tacos

Prep Time
35 min
Cooking Time
45 min
Added Time
20 min
Total Time
1 h 40 min

Beef barbacoa tacos


Beef barbacoa is a delicious and hearty meal that is perfect for a weekend feast. The beef is slow-cooked until it is tender and falling apart, and then it is shredded and served with a variety of toppings, such as onions, cilantro, and salsa. Barbacoa is often served in tacos, but it can also be served on its own with rice or beans. This dish is sure to please everyone at your table, and it is sure to become a regular part of your weekend brunch rotation.

Ingredients

  • 1 kg / 2.2 lb Beef Barbacoa (See our Beef Barbacoa recipe)
  • 1/2 kg / 1.1 lb Corn Tortillas (See our Corn Tortillas recipe)
  • 1 White Onion
  • 1 Bunch of Cilantro
  • 2 Limes
  • 6 Tomatillos
  • 6 Cloves of Garlic
  • 1 Jalapeno/Serrano Pepper
  • 5 Roma Tomatoes
  • 5 Tree Chillies
  • 1 Tbsp Dry Oregano
  • Pepper
  • Salt

Equipment

  • Chef Knife
  • Cutting Board
  • Small Bowls or Serving Platter
  • Spoons or Small Tongs
  • Medium Pot
  • Slotted Spoon
  • Ladle
  • Food Processor/Blender

Instructions

(Show/Hide Images In The Recipe)
1. Keep barbacoa warm and juicy.
(See our Beef Barbacoa recipe)

Keep the barbacoa at a low temperature, with some of its own broth, so it stays warm while you prepare the toppings and sides.

Beef barbacoa

2. Prepare toppings.

Dice the onion and tomatoes into small pieces, chop the cilantro finely, and cut each lime into four equal wedges.

Toppings for beef barbacoa

3. Make green sauce (Boiled Salsa Verde).

In a medium pot, bring water to a boil over medium-high heat. Add onion, garlic, and pepper and simmer for 10 minutes or until the vegetables are soft. Add the tomatillos and simmer for 3 to 5 more minutes, just long enough so that they change color from bright green to pale green. Use a blender or food processor to puree the vegetables and cilantro, add salt and pepper to taste. Adjust the consistency with some of the boiled water. I added 1/2 cup of water.

green sauce making process

4. Make red sauce (Boiled Salsa Roja).

In a medium pot, bring water to a boil over medium-high heat. Add roma tomatoes, onion, garlic, and chilies. Reduce heat to medium and simmer for 10 minutes or until the vegetables are soft. Use a blender or food processor to puree the vegetables. Add the dry oregano and season with salt and pepper to taste. Adjust the consistency with some of the boiled water. I added 1/2 cup of water.

red sauce making process

5. Tortillas
(See our Corn Tortillas recipe)

Wrap warm tortillas in aluminum foil and a kitchen towel as soon as they come out of the skillet to keep them soft and pliable.

Hand made corn tortillas

6. Assemble barbacoa tacos

Assemble barbacoa tacos and top with your favorite toppings.

Beef barbacoa tacos

Enjoy!

Tips:

Beef Barbacoa:


  • Barbacoa lasts about 5 days in the fridge or up to 3 months in the freezer.
  • Reheat the barbacoa with some of its broth in a skillet over low-medium heat or you can microwave the barbacoa for 1-2 minutes, stirring once halfway through.

Corn Tortillas:


  • To store them, place them in a resealable bag and keep them in the fridge for up to 7 days. You can also freeze them for up to 6 months.

Brabacoa Toppings:


  • Get creative with your toppings and try new combinations. There are no rules when it comes to taco toppings, have fun and experiment!
  • Leftover taco toppings can be refrigerated for up to two days, but it is best to use them within one day for the best flavor and texture. This is because the texture of the toppings may become mushy or dry if they are stored for too long.

Green Sauce (Boiled Salsa Verde):


  • Homemade salsa verde can last in the fridge for about 5 days or in the freezer for about 3 months.
  • If your salsa verde is too thick, add water one tablespoon at a time until it reaches the desired consistency. Stir well after each addition of water.
  • To reduce the acidity of your salsa verde, add 1 to 2 teaspoons of sugar or honey. Remember to simmer tomatillos just long enough so that they change color from bright green to pale green so they don't become bitter.
  • This recipe is mild. For a spicier salsa verde, use serrano peppers and add at least 3, and keep the seeds. The seeds contain most of the heat in the pepper, so leaving them in will make the salsa spicier.
  • If you want to reduce the heat of the salsa, you can remove the seeds and use only jalapeno pepper.

Red Sauce (Boiled Salsa Roja):


  • Homemade salsa roja can last in the fridge for about 5 days or in the freezer for about 3 months.
  • If your sauce is too runny, you can simmer it until it has reduced to the desired consistency.
  • If your salsa verde is too thick, add water, one tablespoon at a time until it reaches the desired consistency. Stir well after each addition of water.
  • This recipe makes a mild salsa roja. For a spicier salsa, add 10 chillies.