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Tacos de Barbacoa
Slow-cooked shredded beef cheek with chipotle and guajillo wrapped in warm corn tortillas with salsa verde.
Ingredients
Instructions
Blend chipotles, guajillos, garlic, onion, cumin, oregano and vinegar into a smooth paste.
Coat beef in marinade and refrigerate overnight.
Place beef and marinade in a pot, add stock.
Braise covered at 150C for 4-5 hours until falling apart.
Shred beef with two forks, mix with cooking juices.
Warm corn tortillas directly over flame.
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.
