Mexican Barbacoa Birria Tacos, Featuring Slow-cooked Beef that's shredded & then BBQ all Stuffed with Cheese and served with Barbacoa Birria Dipping Gravy.
(12hr Slow-cooker & BBQ)
Lashings of Barbacoa Birria Dipping Sauce.
Served with Spicy Chipotle Rice With Peas and Sweetcorn.
Crunchy Cheese Nacho
It's probably one of the best dishes I've ever made the Dipping Barbacoa Birria Gravy/ Sauce is absolutely delicious, (Next Level)
Recipe now added below 👇
Mexican Barbacoa Tacos, featuring slow-cooked meat that's shredded and then BBQ all topped with cheese and served with Barbacoa Birria Dipping Gravy.
Mexican Barbacoa Tacos Recipe this will feed 10 people so adjust your ingredients accordingly
Ingredients
For the Barbacoa
- 2kg beef roast (or brisket)
- 2 large onion, chopped
- 4 cloves garlic, minced
- 2-3 chipotle peppers in adobo sauce (adjust for heat preference)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons smoked chipotle paste
- 1/4 cup apple cider vinegar
- 2 cans pots beef stock, or 1.2 litre of home made beef stock, use beef boulon for a great flavour
- 2 bay leaves
- Juice of 2 limes
For the Tacos:
- flour or corn tortillas (about 20)
- Shredded cheese (like mozzarella, queso fresco, cheddar, or Monterey Jack)
- Fresh coriander, chopped (for garnish)
- Lime wedges (for serving)
- Sliced radishes (optional, for serving)
For the Taco Sauce Dip:
- 1 cup sour cream
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 tablespoon lime juice
- Salt and pepper to taste
Directions
Step 1 Prepare the meat
1 Sear the beef joint in a hot pan with a little olive oil until caramelized on the outside
2 Slow Cook the Barbacoa,
Prepare the Meat Trim excess fat from the beef roast if you don't like it and place it in a slow cooker.
3 Make the Marinade, In a frying pan mix the chopped onion, minced garlic, chipotle peppers, cumin, oregano, coriander, black pepper, salt, apple cider vinegar, bay leaves, and lime juice, chipotle paste. cook through on a medium heat for 5 minutes, now add the beef stock. And simmer for 10 minutes.
4. Pour the marinade over the meat in the slow cooker. Cover and cook on low for about 10-12 hours, or until the meat is very tender and easily shredable.
Step 2 Shred the Meat
1. Shred Once cooked, remove the meat from the slow cooker and let it rest for a few minutes. Shred the meat using two forks, discarding any large pieces of fat.
2. Reserve the Broth Strain if necessary and reserve all of the cooking liquid from the slow cooker for moister meat, and for dipping.
Step 3: BBQ the Shredded Meat
1. Preheat the BBQ Preheat your BBQ to medium heat.
2. BBQ the Meat Place the shredded beef on the BBQ for a few minutes just to get some char and crispy edges. You can add a bit of the reserved broth to keep it moist during It's time on the BBQ.
Step 4: Prepare the Taco Sauce Dip
1.Mix Ingredients In a bowl, mix the sour cream, taco seasoning, lime juice, salt, and pepper until well combined.
Step 5: Assemble the Tacos
1. Warm Tortillas, Heat the tortillas on the BBQ or a skillet until warm and pliable.
2. Fill Tacos Fill each tortilla with a generous portion of the BBQ barbacoa, top with shredded cheese, and sprinkle with fresh cilantro.
3. Fold in half and cook them on the BBQ or skillet for 1 to 2 minutes each side.
Step 6 The Dipping Barbacoa Gravy
Add all the meat juices to a pan and bring to a rolling boil until it reduces down slightly, this gives for a stronger flavour, the Gravy is supposed to be runny not thick.
Now enjoy your Barbacoa Birria Dipping Gravy Tacos.
Happy Cooking Folks.
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