Beef
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Barbacoa Tacos
Prep
cook
total
Ingredients
For the meat:
• 5 pounds beef chuck roast, cut into large chunks
• Spanglish Asadero Barbacoa seasoning (for seasoning both sides)
• 2 tablespoons oil (for searing)
• 1 cup water (for blending)
• 1 teaspoon oregano
• 5 whole cloves
• 5 whole allspice
• ½ tablespoon cumin
• 3 garlic cloves
• 2 tablespoons Spanglish Asadero Barbacoa seasoning
• 4 additional cups water
• 1/3 white onion
• 2 bay leaves
For the green salsa:
• 10 tomatillos
• 2 jalapeños
• 1 serrano pepper
• 1 garlic clove
• A small piece of white onion
• 1 cup water
• Salt, to taste
• Fresh cilantro
For serving:
• Corn tortillas
• Chopped onion
• Chopped cilantro
Barbacoa
Directions
- Prepare and sear the meat:
Season both sides of the chuck roast generously with Spanglish Asadero Barbacoa Seasoning.Heat oil in a large skillet over medium-high heat. Sear the meat on both sides until nicely browned. Remove from skillet and transfer to a large pot.
- Make the sauce:
- In a blender, add:
- 1 cup water
- Oregano
- Cloves
- Allspice
- Cumin
- Garlic cloves
- 2 tablespoons Spanglish Asadero Barbacoa seasoning
Blend until smooth.
Pour this mixture over the meat in the pot. Add:
• 4 more cups of water
• 1/3 white onion
• 2 bay leaves
Cover and cook on medium-low heat for approximately 3–4 hours, or until the meat is tender and easily shreddable.
- Prepare the green salsa:
In a pan with a little oil, lightly fry the tomatillos, jalapeños, serrano pepper, garlic, and onion OR boil them until they change color.
Transfer to a blender and add:
• 1 cup water
• Salt to taste
• Fresh cilantro
Blend until smooth.
- Assemble the tacos:
Shred the cooked meat.Warm the corn tortillas. Fill with barbacoa meat and top with chopped onion, cilantro, and green salsa.
