Barbacoa Tacos
By: Chef Cindy Gilbert
Made With:
Popular in Mexican cuisine, Barbacoa is a slow-cooked meat dish full of rich, layered flavor. This take of the perfectly tender beef tacos starts with a homemade barbacoa spice blend with some of our best herbs and spices from the McCormick Gourmet™ Collection. The beef is braised low and slow, resulting in melt-in-your-mouth barbacoa meat that’s best enjoyed wrapped in warm tortillas with pickled onion, crema, and cilantro.
Popular in Mexican cuisine, Barbacoa is a slow-cooked meat dish full of rich, layered flavor. This take of the perfectly tender beef tacos starts with a homemade barbacoa spice blend with some of our best herbs and spices from the McCormick Gourmet™ Collection. The beef is braised low and slow, resulting in melt-in-your-mouth barbacoa meat that’s best enjoyed wrapped in warm tortillas with pickled onion, crema, and cilantro.
Key products
Instructions
Instructions
- Mix all ingredients for the Barbacoa Spice Blend in small bowl. Rub beef all over with Spice Blend. Place in large dish and cover with plastic wrap. Refrigerate at least 2 hours or overnight.
- When ready to cook, preheat oven to 325°F. Remove beef from refrigerator and let stand 15 minutes at room temperature. Heat oil in large oven-safe saucepot or Dutch oven on medium heat. Sear beef on all sides, working in batches as needed. Remove from heat. Add stock and lime juice, stirring to release browned bits from bottom of pot. Add onion and bay leaves. Cover with lid. Transfer to oven.
- Braise about 3 1/2 hours or until beef is tender and shreds easily. Remove bay leaves. Shred beef into bite-size chunks and mix with cooking liquid.
- Serve beef in tortillas topped with pickled red onion, crema and cilantro.
