Tacos De Barbacoa Recipe
Mexican beef barbacoa with homemade corn tortilla, jack cheese, cilantro and onions. Served with consommé.
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Ingredients
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Beef Barbacoa
Corn Tortillas
Toppings
Consommé
Method
Beef Barbacoa
- 1
Prepare the Beef
Trim excess fat from the chuck roast and cut it into large chunks.
- 2
- 3
Cook the Beef
In a large pot or Dutch oven, heat some oil over medium heat. Add the beef chunks and sear them on all sides. Pour in the blended mixture and beef broth. Bring to a boil.
- 4
Slow Cook
Reduce the heat to low, cover, and let it simmer for about 3-4 hours or until the beef is tender and easily shreds.
- 5
Corn Tortillas
- 6
Prepare the Dough
In a mixing bowl, combine masa harina, water, and salt. Mix until a dough forms that is not too sticky.
- 7
Shape the Tortillas
Divide the dough into 10 equal portions. Roll each portion into a ball and then flatten between two sheets of plastic wrap or parchment paper using a tortilla press or rolling pin.
- 8
Cook the Tortillas
Heat a skillet over medium-high heat. Cook each tortilla for about 1 minute on each side or until lightly browned and cooked through.
Toppings
- 9
Consommé
- 10
Heat the Broth
In a small saucepan, heat the beef broth until hot. Serve in small cups alongside the tacos.
- 11
Serve with Lime
Provide lime wedges for squeezing into the consommé for added flavor.
