Street tacos stuffed with creamy queso, slow-simmered beef barbacoa and all the fiesta frills tucked into a soft tortilla. Drooling, yet?
If you’ve followed me on the blog for a while now, you are well aware that I absolutely adore Mexican food and fusion recipes. Sometimes I stay traditional and post meals like my Best Ever Chicken Enchiladas. Other times I’ll mix things up and highlight ensembles like my Mexican Mac and Cheese. Feeling adventurous? Try giving my Breakfast Pizzas a try! They’re made with my Five-Ingredient Garlic Naan Flour Tortillas and are oh-so-tasty.
WHAT IS BARBACOA?
Widely popular in authentic Mexican cuisine, Barbacoa is a heavily seasoned beef, goat or lamb that has been slow cooked in its own liquids until perfectly tender. There are endless possibilities for serving it, whether it be burritos, enchiladas or today’s featured recipe… TACOS!
BEEF BARBACOA INGREDIENTS:
Don’t be intimidated by the ingredient list, I promise you that the end results are totally worth it. Not to mention, it’s just dumping everything into the slow cooker and mixing together… so it’s not complicated.
- Boneless Beef Chuck Roast – After roasting, this meat shreds perfectly.
- Chipotles in Adobo – I’m a HUGE fan of spicy foods, so add these to your personal preference.
- White Onion – I puree the sauce after the meat has cooked so this adds some great flavor.
- Garlic – Cuz… duh.
- Lime Juice – Adds a slight acidity for balance.
- Lager Beer – You can sub with beef broth or water but I prefer beer best.
- Apple Cider Vinegar – Another layer of acidity.
- Oregano – One of the best herbs for Mexican flair.
- Cumin – Additional… duh.
- Ground Cloves – This isn’t mandatory, but I like the subtle touch.
- Kosher Salt – Everything needs a dab of salt.
- Black Pepper – Add to your own taste.
- Bay Leaves – Another layer of flavor.
HOW TO MAKE QUESO STUFFED STREET TACOS:
I’m a firm believer that cheese makes everything better. I mean, don’t you agree? Hello deliciousness.
- Once the barbacoa is done cooking, remove the meat from the slow cooker and shred with two forks.
- Pour gravy from cooking into a blender and carefully blend until smooth.
- Warm tortillas and place the flour tortilla flat. Smear with warmed Rojo’s Salsa Con Queso and then top with a warmed corn tortilla.
- Layer with shredded barbacoa, pickled red onions, cilantro and a generous drizzle of additional queso. Dip the tacos into the blended gravy for extra yummies!
SPRUCE THINGS UP:
Per the usual, all my recipes are flexible, and I encourage you to mix-things-up according to your own tastebuds. A few things you may want to consider when making this recipe:
- To sauce, or no sauce? I absolutely love blending the gravy the beef has cooked in and using it as a dipping component. I mean, why not?? Inspired by the Birria Taco posts I’ve been seeing on Instagram that’s served with consommé. Give this a try, I know you’ll be hooked!
- Make it extra spicy: I kept this recipe mild so it could appeal to the masses. When I say mild… it probably refers to medium to most folks, as I’m a huge fan of heat. Adjust chipotles in adobo as you feel fit.
- Family Style: I assembled my tacos because we were enjoying them immediately. However, if you are entertaining for the Super Bowl or other family gatherings, serve this like a buffet. Keep the Barbacoa in the slow cooker on low and line up all the fixings on the side. This way people can assemble as they please.
MORE FIESTA FLAVORS ON THE BLOG:
Authentic Restaurant Style Salsa
Chorizo Tacos with Roasted Sweet Potatoes and Quinoa
- 3 lbs. Boneless Chuck Roast, trim excess fat and cut into 2-inch cubes
- 3 - 4 Chipotles in Adobo Sauce, chopped
- 1 Small White Onion, chopped
- 8 Garlic Cloves, chopped
- ½ cup Lager Beer
- 2 tbsp. Apple Cider Vinegar
- Juice of 1 Lime (about ¼ cup)
- 1 tbsp. Cumin
- 1 tbsp. Dried Oregano
- ¼ tsp. Ground Cloves
- Kosher Salt, to taste (about 2 tsp.)
- 1 tsp. Fresh Ground Black Pepper
- 3 Bay Leaves
- 24 Street Sized Flour Tortillas
- 24 Street Sized Corn Tortillas
- 1 Container Rojo's Queso Con Salsa
- Pickled Red Onions, as needed
- Cilantro, as needed
- Fresh Limes, optional as needed
- Cut beef into 2-inch cubes and place in a large mixing bowl. Whisk together the chopped chipotles in adobo, white onion, garlic, beer, vinegar, lime juice, cumin, oregano, ground cloves, salt and pepper in a separate bowl. Pour over the beef and toss together. Transfer all ingredients to the slow cooker.
- Add bay leaves and place slow cooker, covered on low, for 6 - 8 hours.
- Remove beef with tongs and shred with two forks on a separate plate. Carefully pour the gravy the meat has been cooking in into a blender. Blend until smooth and set aside.
- Place shredded beef in a serving platter or back into the slow cooker. Add desired amount of gravy and save the rest to serve on the side.
- Warm tortillas and queso. Layer each taco with a flour tortilla, warmed queso and a corn tortilla on top. Then fill with barbacoa, pickled red onions, cilantro and additional queso on top. Enjoy immediately with fresh limes, if desired.
NOTES ON THIS RECIPE:
- I recommend cooking the barbacoa on low in the slow cooker, as high won’t tenderize the same. You’re trying to achieve fall-apart-magic… and that only comes after cooking low and slow for several hours.
- This recipe would also make a fantastic torta. Simply pile all ingredients inside a roll and toast until warmed through.
- Leftover beef barbacoa should be kept in a sealed container, refrigerated, and consumed within 3 days.
This post is sponsored by Rojo’s Salsa. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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