Tacos de Barbacoa
Slow-cooked shredded beef cheek with chipotle and guajillo wrapped in warm corn tortillas with salsa verde.
Total time
300 min
Prep
20 min
Cook
280 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
1.5kgbeef cheek or chuck roast
3chipotle chillis in adobo
3guajillo chillis, toasted and soaked
4 clovesgarlic
1white onion, quartered
1 tspground cumin
1 tspdried oregano
2 tbspapple cider vinegar
500mlbeef stock
corn tortillas, white onion, coriander and limeto serve
Instructions
1
Blend chipotles, guajillos, garlic, onion, cumin, oregano and vinegar into a smooth paste.
2
Coat beef in marinade and refrigerate overnight.
3
Place beef and marinade in a pot, add stock.
4
Braise covered at 150C for 4-5 hours until falling apart.
5
Shred beef with two forks, mix with cooking juices.
6
Warm corn tortillas directly over flame.
7
Fill with barbacoa, top with diced onion, coriander and lime juice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
45
Protein
2.6g
Fat
0.9g
Carbs
7.6g
Fiber
2g
Sodium
615mg
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