Authentic Beef Barbacoa Tacos
Slow-cooked, tender, and flavorful beef barbacoa served on warm tortillas with salsa verde, onions, cilantro, and a squeeze of lime.
4h 30m8Servings
Nutrition
753kcal
50gProtein
29gCarbs
48gFat
Ingredients
BARBACOA
Beef Brisket
2 lb
Beef Cheeks
2 lb
Vegetable Oil
2 tbsp
Salt
To taste
to taste
Beef Stock
2 cups
Guajillo Chiles
4 pieces
Garlic Cloves
8 cloves
Ground Cumin
2 tsp
Bay Leaves
3 pieces
Cinnamon Stick
1 piece
Water
¼ cup
SALSA VERDE
Sweet Onion
1 piece
Jalapeno Peppers
4 pieces
Garlic Cloves
5 cloves
Tomatillos
1.5 lb
Water
1 cup
Fresh Cilantro
½ cup
Salt
To taste
to taste
Lime Juice
1 tbsp
TORTILLAS AND ASSEMBLY
Corn Tortillas
8 pieces
Butter
1 tbsp
Mayonnaise
½ cup
Salsa Verde
¼ cup
Garlic Powder
1 tsp
Chipotle Powder
1 tbsp
Fresh Cilantro
½ cup
White Onion
½ cup
Pickled Red Onions
½ cup
Cotija Cheese
¼ cup
Lime Wedges
1 piece
Equipment
Blender
Dutch Oven
Instructions
1Prepare the Barbacoa
15m
15mCut the Meat
Cut the beef brisket and beef cheeks into 3-inch chunks. Trim off excess hard fat, but leave some intramuscular fat for flavor and moisture.
Sear the Meat
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per side. Remove beef to a baking sheet and repeat with remaining beef.
Add Aromatics and Liquid
Reduce heat to medium. Add the beef stock, guajillo chiles, smashed garlic cloves, ground cumin, bay leaves, and cinnamon stick to the Dutch oven. Return the seared beef to the pot. Add water to just cover the meat.
Braise the Beef
Bring the liquid to a simmer over medium-high heat. Reduce heat to low, place a parchment paper circle (cartouche) on top of the meat, cover the pot with its lid, and braise for 4-6 hours, or until the beef is fork-tender.
2Make the Salsa Verde
20m
20mBoil Vegetables
Roughly chop the onion, jalapenos, and garlic. Add them to a medium saucepan along with the tomatillos. Cover with water, season with salt, and bring to a boil over medium-high heat. Boil for 5-8 minutes, or until tender.
Blend the Salsa
Drain the boiled vegetables and transfer them to a blender. Add half a cup of fresh cilantro. Blend on medium speed, adding cooking water as needed to reach desired consistency. Add the remaining cilantro and blend until smooth.
Chill and Season
Pour the salsa into a bowl set over an ice bath. Season with salt and lime juice to taste. Stir continuously until chilled.
3Prepare the Tortas
10m
10mToast the Bread
Slice a bolillo or telera roll in half horizontally. Toast the cut sides in a skillet with butter over medium heat until golden brown and crispy.
Assemble the Torta
Spread mayonnaise on both toasted sides of the bread. Layer with shredded barbacoa, salsa verde, pickled red onions, crumbled cotija cheese, and fresh cilantro leaves. Top with the other half of the roll.
Slice and Serve
Slice the torta in half and serve immediately.
4Assemble the Tacos
10m
10mWarm Tortillas
Warm corn tortillas in a dry skillet or directly over a low flame until pliable and lightly charred.
Build the Taco
Place a warm tortilla on a plate. Add a generous portion of shredded barbacoa, followed by salsa verde, finely diced white onion, and chopped cilantro.
Garnish and Serve
Add a lime wedge to the side of each taco.
Tips
Don't be afraid to leave some of the fat on the beef cheeks; it renders down and adds incredible flavor and moisture.
The parchment paper cartouche helps keep the meat submerged in liquid, ensuring even cooking and tenderness.
Roasting the salsa verde ingredients instead of boiling can add a deeper, smokier flavor profile.
For an extra layer of flavor, you can lightly toast the assembled torta in a pan after assembly.