Barbacoa Tacos

on

We felt the need to celebrate Mexican cuisine this week on Cinco de Mayo. Really, it was an excuse to make tacos. This barbacoa sauce is easy and can be made ahead. Go buy some chipotles in adobo, make some pico de gallo and you’re on your way to yummy tacos.

Barbacoa Tacos

Serves 4-6 (3 street-sized tacos each)

2 lbs shredded beef (I use a 2.5 lbs pot roast)

1/3 cup beef stock

1/4 cup apple cider vinegar

3-4 chipotles in adobo sauce

1 tablespoon honey

2 teaspoons cumin

1/2 teaspoon ground cloves

1 teaspoon dried oregano

1 bay leaf

Blend chipotles, stock, spices, honey and vinegar. Pour over shredded beef and warm in pan. Toast corn tortillas and serve with pico de gallo, and other toppings you like.

My fresh salsa recipe can be found under my “Salsa” category. Avocado, sour cream, pickled onions, cheese, squeeze of lime are all great choices as well.

Can be doubled easily.

2 Comments Add yours

  1. Amy says:

    Have made this several times. Give it time to mature. Day 2 flavor is even better!

    Like

    1. mpypchef says:

      Yes! A definite make ahead sauce. It developed flavor and heat over time.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.