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Slow-Cooked Beef Barbacoa Tacos

Melt-in-your-mouth shredded beef infused with dried chilies and aromatic spices, tucked into a warm corn tortilla.

270 min Medium Mexicana 6 servings
Slow-Cooked Beef Barbacoa Tacos

The story behind

There's a special place in my heart for barbacoa. It’s the ultimate comfort food for a lazy morning. I remember the smell of the meat cooking overnight and the excitement of finally sitting down to assemble the perfect taco. This recipe is all about the balance between the rich meat and the sharpness of the raw onions and cilantro. It's traditionally enjoyed for breakfast or lunch. Try it with a warm spiced coffee or even a light beer if it's later in the day. It’s a true celebration of Mexican flavors.

Instructions

  1. 1
    Rehydrate the dried chilies in hot water and blend them with garlic and cumin to create a smooth marinade.
  2. 2
    Season the beef with salt and coat it thoroughly with the chili paste.
  3. 3
    Slow-cook the meat with bay leaves until it is tender enough to fall apart with a fork.
  4. 4
    Shred the beef while it's still warm and mix it back into its own savory juices.
  5. 5
    Warm up your tortillas, pile on the beef, and add the onions and cilantro for that fresh, authentic crunch.

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