Barbacoa Crispy Recipe
Slowly Cooked Shredded Beef Barbacoa, Melted Chihuahua Cheese, Pickled Onions and Cilantro with a side of our Oaxaca Ají Verde Sauce. Served in a Homemade Crispy Corn Tortillas (3pc).
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Ingredients
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Barbacoa
Tortillas
Toppings
Oaxaca Ají Verde Sauce
Method
Barbacoa Preparation
- 1
Prepare the Beef
In a slow cooker, combine the beef chuck roast, beef broth, chipotle peppers, cumin, oregano, garlic powder, onion powder, salt, black pepper, and bay leaves. Mix well.
- 2
Cook the Beef
Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
- 3
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the cooker and mix with the remaining juices.
Tortilla Preparation
- 4
Make the Dough
In a large mixing bowl, combine corn flour, water, and salt. Mix until a dough forms.
- 5
Shape the Tortillas
Divide the dough into 12 equal portions. Roll each portion into a ball and flatten them into disks using a tortilla press or rolling pin.
- 6
Cook the Tortillas
Heat a skillet over medium-high heat. Cook each tortilla for about 1 minute on each side until they are lightly browned and cooked through.
- 7
Crisp the Tortillas
To make them crispy, lightly fry the cooked tortillas in a skillet with a bit of oil until golden and crispy.
Oaxaca Ají Verde Sauce Preparation
- 8
- 9
Adjust Seasoning
Taste the sauce and adjust the salt if necessary.
Assembly
- 10
Assemble the Dish
Fill each crispy tortilla with shredded barbacoa beef, top with Chihuahua cheese, pickled onions, and fresh cilantro.
- 11
Serve
Serve the assembled tacos with a side of Oaxaca Ají Verde sauce for drizzling.
