Beef Barbacoa – Mexican Spiced Beef for Tacos

Name: Beef Barbacoa – Mexican Spiced Beef for Tacos
Prep time: 30 min
Cook time: 1 hr 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 lb. Short rib/chuck roll; 1½ tsp. Salt; 1½ tsp. Pepper; 1 tsp. Extra virgin olive oil; Barbacoa Sauce; 4 ea. New Mexico chilies; 4 ea. Guajillo chilies; 3 ea. Morita chilies; 1 tbsp. Extra virgin olive oil; 2 ea. Brown onions, chopped; 1/4 cup Garlic, chopped; 2 tsp. Cumin; 1 tbsp. Corriander; 1 tbsp. Oregano; 4 ea. Fresh bay leaves; 1/2 tsp. Salt; 1/2 tsp. Pepper; 1 cup Can tomato blended; 1/3 cup Distilled vinegar; 2 cup Chicken stock; Vegetable Slaw; 1/2 ea. Cabbage, shredded; 1 ea. Gala apple; 1/2 ea. Red onion; 1/2 bu. Cilantro, chopped; 2 ea. Zucchinis; 3 ea. Blanched habanero; 1 ea. Garlic; 2 tsp. Distilled vinegar; 1/2 tsp. Salt

Chef Rigo Salas

RATING LIKE SAVE PRINT

Beef Barbacoa – Mexican Spiced Beef for Tacos

5 stars rating if you like it!

Done

This taco recipe will compete with any taco dish out there. The chuck and ribs are slowly braising in fragrant and slightly smoky tomato salsa. The rich and flavorsome stew pairs so well with the tangy freshness from the cabbage veggie slaw. The flavors are deep vibrant and everlasting.

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

4 lb. Short rib/chuck roll
1½ tsp. Salt
1½ tsp. Pepper
1 tsp. Extra virgin olive oil
Barbacoa Sauce
4 ea. New Mexico chilies
4 ea. Guajillo chilies
3 ea. Morita chilies
1 tbsp. Extra virgin olive oil
2 ea. Brown onions, chopped
1/4 cup Garlic, chopped
2 tsp. Cumin
1 tbsp. Corriander
1 tbsp. Oregano
4 ea. Fresh bay leaves
1/2 tsp. Salt
1/2 tsp. Pepper
1 cup Can tomato blended
1/3 cup Distilled vinegar
2 cup Chicken stock
Vegetable Slaw
1/2 ea. Cabbage, shredded
1 ea. Gala apple
1/2 ea. Red onion
1/2 bu. Cilantro, chopped
2 ea. Zucchinis
3 ea. Blanched habanero
1 ea. Garlic
2 tsp. Distilled vinegar
1/2 tsp. Salt
1/4 tsp. Cumin seed
2 ea. Lime juice
1/2 tsp. Pepper
Assemble
1/2 ea. Avocado
3 ea. Radishes
20 count Taco

Directions:

Step 1

Cut large cheeks to get around 12 – 15 pieces cheeks. Season the beef with salt, pepper, extra virgin olive oil. Heat oil in a large pot or skillet over high heat. Sear beef in batches, browning all sides getting even color.

Step 2