Tacos de Barbacoa
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Prep Time
45 mins
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Cook Time
5 hrs 45 mins
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Resting Time
6 hrs
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Total Time
5 hrs 55 mins
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Servings
8 people
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Calories
79 kcal
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Course
Main Course
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Cuisine
Mexican
Tacos de Barbacoa
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Mexican tacos de barbacoa include slow-cooked meat placed on tortillas topped with raw onion and fresh cilantro.
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Ingredients
For the beef marinade
- 2 lb beef cheek , chuck, or beef brisket, cut into large chunks
- 3 oranges , squeezed
- 2 limes , squeezed
- ½ onion , chopped
- 5 cloves garlic , pressed
- 1 tablespoon black pepper
- 2 tablespoons oregano
- 1 teaspoon dried thyme
- 1 tablespoon cumin
- ⅓ cup white vinegar
For cooking the beef
- 3 bay leaves
- 1 sprig fresh thyme
- 3 cloves garlic , pressed
- 1 teaspoon cumin
- 1 teaspoon oregano
- 10 guajillo peppers
- 2 avocado leaves , optional
- ½ onion
- 2 medium tomatoes , peeled, seeded and diced
- 1 orange , squeezed
- 1 lime , squeezed
- 2 tablespoons white vinegar
- 1 cup beef stock
- 1 cup water
- salt
- pepper
To serve the tacos
- corn tortillas
- lime
- White onions , chopped or sliced
- cilantro , chopped
- salsa verde
- avocado slices
Equipment
- Slow cooker (or cast iron Dutch oven)
- Potato masher
- Fine mesh strainer
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Instructions
Marinade
- In a large bowl, combine all the ingredients needed for the marinade and add the beef.
- Mix perfectly. Cover the bowl with plastic wrap and place in the refrigerator for 6 hours.
Cooking of the beef
- At the end of these 6 hours, transfer the meat to a slow cooker or a cast iron Dutch oven and add all the marinade.
- Add the orange juice, the lime juice and the 2 tablespoons of white vinegar.
- Season with salt and pepper.
- Add the cumin and oregano, and finally the bay leaves, thyme and avocado leaves.
- Pour over the beef broth and mix well.
- Cover the slow cooker and cook on high for 20 minutes. Lower heat and cook over medium heat for 3 hours or until beef is fork tender.
- Transfer the meat to a cutting board and shred it using two forks. Then put it back in the slow cooker over low heat.
- In a small saucepan, add the cup (240 ml) of water. Add the peppers, tomatoes, garlic and onion. Mix and cook over medium heat for 10 minutes.
- Pour the cooking liquid directly over the pulled beef through a fine-mesh strainer.
- Use a potato masher to press down on the mixture so that as much liquid as possible comes out of the strainer. Also, pour in a little extra hot water if the mixture is too thick to strain.
- Cover the slow cooker and cook again on very low heat for another 2 hours.
- Serve the tacos with all the accompanying ingredients.
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