Tacos de barbacoa

tacos_de_barbacoa

Tacos de barbacoa is a classic Mexican dish that has been enjoyed for many generations. This delicious meal is popular throughout Mexico, and it has spread worldwide to become a favorite of foodies all around the globe. This recipe features tender and juicy beef that has been slow-cooked until it falls apart, then seasoned with a blend of spices that perfectly complements its rich and delicate flavor. This dish is typically served with fresh tortillas, chopped onions, cilantro, and a squeeze of lime juice, which add a refreshing flavor and a burst of fresh color.

In Mexico, barbacoa is traditionally cooked in a pit dug into the ground or in clay ovens that have been heated with wood or charcoal. Today, many people prefer to cook their barbacoa in a slow cooker or Dutch oven, which makes the process much more convenient and accessible. Regardless of the cooking method, the meat should be cooked slowly and patiently to achieve the perfect texture and flavor.

To begin this recipe, you will need to gather some fresh ingredients. You’ll need a cut of beef that is suitable for slow cooking, such as beef cheeks, chuck roast, or brisket. Look for meat that is well marbled with fat, as this will help keep it juicy and tender as it cooks. You will also need a variety of flavorful herbs and spices, such as Mexican oregano, cumin, garlic, and bay leaves, which will add depth to the dish. You’ll also need a few dried chiles, such as guajillo, ancho, or pasilla, which will give the meat a delicious hint of spice and smoky flavor.

To get started, you’ll need to trim any excess fat from the meat and cut it into large chunks. Then, you’ll need to season it liberally with your blend of herbs and spices, ensuring that each piece is coated uniformly. Next, you’ll need to heat up your slow cooker or Dutch oven and add the seasoned meat to the pot. Add enough water or beef broth to cover the meat and add the chiles, then cover and cook the beef until it is fork-tender and falls apart easily.

Once the meat is cooked, you’ll need to remove it from the pot and shred it with a fork. Then, you’ll need to strain the cooking liquid and discard the chiles and other solids. You can use this liquid to baste the meat and keep it moist, or you can use it to make a flavorful sauce that will complement your tacos. To serve the tacos, heat up some fresh tortillas, and fill them with the shredded beef. Top them with chopped onions, cilantro, and a squeeze of lime juice, and serve with your favorite sides, such as Mexican rice or refried beans.

In conclusion, tacos de barbacoa is a classic and traditional Mexican dish that is easy to make and incredibly satisfying to eat. The slow-cooked beef, paired with a variety of fresh herbs and spices, results in a tender and juicy meat that is bursting with flavor. Whether cooked in a traditional pit or a modern slow cooker, this recipe is sure to be a hit with your family and friends. So, the next time you’re in the mood for some delicious and authentic Mexican food, make sure to give tacos de barbacoa a try, and savor the mouthwatering flavors of this beloved dish.

Ingredients:

  • 2 lb beef cheek meat or beef brisket
  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 2 tbsp white vinegar
  • 2 tbsp chipotle paste
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 bay leaves
  • 2 cups water
  • Salt and pepper
  • Corn tortillas
  • Fresh cilantro leaves
  • Fresh lime wedges
  • Salsa or pico de gallo

Instructions:

  1. Preheat your oven to 350°F.

  2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, stirring until the onion softens.

  3. Cut the beef cheek meat or brisket into large pieces, and add them to the pot. Stir occasionally until the meat is browned on all sides.

  4. Add the white vinegar, chipotle paste, oregano, cumin, smoked paprika, bay leaves, and water to the pot. Stir well to combine.

  5. Bring the mixture to a boil. Once boiling, cover the pot and transfer it to the oven.

  6. Bake for 4-6 hours, until the meat is tender and falls apart easily.

  7. Remove the pot from the oven, and use two forks to shred the meat.

  8. Serve the warm tacos with corn tortillas, cilantro leaves, lime wedges, and your favorite salsa or pico de gallo. Enjoy!