Tacos de Barbacoa
How to make the Authentic Tacos de Barbacoa. The best toppings for barbacoa tacos, learn to make your own barbacoa and learn from a Mexican how to ensamble tacos like a pro!
Servings: 7
Calories: 342kcal
Equipment
- 1 Pressure cooker, Pot, Instant Pot, Crock Pot, or Oven safe conteiner
- 1 Griddle
- 1 Large Pan
Ingredients
- 1 tablespoon Oregano
- ½ teaspoon Cumin
- 1 Tablespoon Salt
- 5 pieces peppercorn
- 3 leaves bay leaves
- 2 pieces guajillo chili
- 1 piece red chili pepper
- ½ piece onion
- 5 cloves garlic
- 2 tablespoons cooking oil This is optional only if you want to make the Street Style Barbacoa Tacos
- 2.5 pounds Beef barbacoa use chuck roast, or beef brisket. For Lamb barbacoa uses a mix of lamb legs, lamp chops, and ribs. For Goat barbacoa uses goat shank and ribs
Barbacoa Tacos Toppings
- 4 pieces lime
- ½ piece chopped onion
- 1 cup Mexican Salsa
- ½ cup chopped cilantro
- 1 piece chopped avocado
Instructions
- Place the chilies, onion and garlic on top of the griddle and toast. Toasting the chiles makes them spell some oil that changes the taste and makes them more delicious but you need to be fast! just toast the chiles for 3 to 5 seconds per side.
- As soon the chilies start smelling take them out of the griddle. If they burn out you will need to get rid of them and start over with new chilis. Do not use the burned chiles as they can give the recipe a bitter flavor.
- Have some hot water ready, and submerge the chilies in it for about 5 minutes so they can rehydrate.
- In the blender add the ingredients that we just toasted along with 1 tablespoon oregano, ½ teaspoon cumin, 1 tablespoon salt, 5 black peppercorns, and 3 bay leaves.
- Add 1 cup water and bled all together until liquified. Pass through a sieve and save the sauce.
- Pour the sauce on top of the beef/meat and you have two options, let it marinate overnight or just a couple hours. I have made both and they turn out delicious as either way.
- Instant Pot: Use the Meat/Beef option.
- Slow Cooker barbacoa street tacos: 8 hours in low temperature or 4 hours in high temperature
- Oven: Cover an oven-safe container with foil paper and cook at 360f for about 4 hours or until the beef is ready.
Video
Notes
Authentic Barbacoa is cooked in Maguey leaves, which is a kind of cactus and is hard to find in the US and other countries but if your Mexican supermarket carries it go for it! Cut the leaves into large pieces and toasted them straight in the stovetop fire. Add them to the barbacoa when cooking and then take them out when is ready.
Shared the beef once it has a cold down and if you want Mexican Street Barbacoa Tacos here is the secret!
Mexican Street Barbacoa Tacos Recipe
The real secret to the barbacoa tacos Mexican Street style is that the beef after being cooked is fried! Add a couple of tablespoons of cooking oil to the pan and fry the shredded beef. Check to add some extra salt and freshly ground pepper. As you know some extra fat clearly brings more flavor to barbacoa.
Fry the beef in small batches so it can really dry up a little bit.
Nutrition
Calories: 342kcal | Carbohydrates: 4g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1130mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 4mg
