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Taco de Barbacoa
Slow-cooked Mexican beef cheek in chipotle and spices, served in corn tortillas. The long, low braise, 3-4 hours at 160°C, is what gets the meat shredding apart with barely any resistance.
Total time
265 min
Prep
15 min
Cook
250 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
1kgbeef cheeks or chuck
3chipotle chillies in adobo
4 clovesgarlic
1onion, diced
1 tspcumin
1 tsporegano
juice of 1orange
juice of 1lime
300mlbeef stock
12corn tortillas
white onion, coriander and limeto serve
Instructions
1
Blend chipotles, garlic, onion, spices, citrus and stock.
2
Pour over beef. Braise at 160°C for 3–4 hours.
3
Shred beef in its juices.
4
Warm tortillas.
5
Fill with beef.
6
Top with raw onion, coriander and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
213
Protein
6.2g
Fat
2.7g
Carbs
44.4g
Fiber
5.5g
Sodium
297mg
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