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Tacos de Barbacoa
Created by: Howcan Team
Ingredients
- 3 lbs beef cheek meat
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp ground cloves
- 1/2 cup white vinegar
- 1/2 cup beef broth
- Salt and pepper to taste
- 12 corn tortillas
- Fresh cilantro, chopped
- White onion, finely diced
- Lime wedges
- Salsa verde
Instructions
- In a large pot, combine the beef cheek meat, chopped onion, minced garlic, bay leaves, dried oregano, ground cumin, ground cloves, white vinegar, and beef broth.
- Season with salt and pepper to taste.
- Cover and cook over low heat for 4 hours, or until the meat is tender and easily shreds with a fork.
- Once the meat is cooked, remove it from the pot and shred it using two forks.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- To assemble the tacos, place a spoonful of the shredded beef onto each tortilla.
- Top with chopped cilantro, diced onion, and a squeeze of fresh lime juice.
- Serve with salsa verde on the side.
- Enjoy your delicious Tacos de Barbacoa!
Tacos de barbacoa have a rich history dating back to the indigenous people of Mexico who slow-cooked meat over an open fire. This traditional dish has evolved over centuries, with each region adding its own unique flavors and techniques. Today, barbacoa is typically made with beef, lamb, or goat, seasoned with a blend of spices and slow-cooked until tender. The best version of this dish can be found in the central regions of Mexico, where it is often served with fresh cilantro, onions, and a squeeze of lime. The key to perfecting this dish lies in the slow cooking process, which allows the meat to become incredibly tender and flavorful. Whether enjoyed at a bustling street food stall or a renowned restaurant, tacos de barbacoa continue to be a beloved staple of Mexican cuisine.
270 min
6
450 calories
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