Barbacoa Beef Tacos With Two Sauces Recipes

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

Steps:

• Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
• Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
• In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
• Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
• Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
• To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
• Enjoy!

BARBACOA BEEF TACOS WITH PICKLED WATERMELON & AVOCADO SAUCE

Steps:

• The day before, make the marinade. Put the red onion, tomatoes and garlic cloves in a dry non-stick frying pan over a medium heat. Fry, shaking the pan occasionally, until blackened - this will add flavour. Tip into a blender. Return the pan to the heat, add the chillies, toast until fragrant, then tip into the blender as well, along with 3 tbsp spice mix, 75ml oil and the juice of 1 lemon. Blitz until smooth.
• Pour a little of the leftover oil into the frying pan over a medium-high heat. Season, then brown the beef in batches until each piece has a nice dark brown crust. Tip the beef into a large, ovenproof dish with a lid, then pour over the marinade. Toss to coat, cover and chill in the fridge overnight.
• Heat oven to 150C/130C fan/gas 2. Take the dish out the fridge. Pour in the stock, add the bay leaves, then mix together. Pop on the lid and cook for 3½ hrs, removing the lid for the last hour, until the meat falls apart when prodded. Remove the beef from the dish and set aside, then put the dish back on the heat and bubble until the sauce has reduced by half. Shred the beef with two forks and add back to the sauce.
• Meanwhile, put the avocados, soured cream and coriander stalks in a blender. Squeeze in the juice of 1 lemon. Blitz until smooth, then season and add more lemon juice to taste. Set aside in the fridge.
• For the pickled watermelon, whisk the vinegar, sugar and 1 tsp spice mix together in a bowl. Add the watermelon and toss to coat. Cover and chill for 1 hr, tossing occasionally, to lightly pickle.
• To serve, warm the tortillas in a frying pan. Spread some of the avocado cream on each one, top with a pile of beef, a few cubes of watermelon and some coriander.

BEEF BARBACOA TACOS

Steps:

• Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
• Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
• Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
• Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.

BARBACOA PULLED-BEEF TACOS

Steps:

• Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it's well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
• Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
• If the beef isn't tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.

BARBACOA BEEF TACOS WITH TWO SAUCES RECIPE - (4.3/5)

Steps:

• BRAISE THE MEAT: Preheat the oven to 325°F. In a medium skillet, toast the ancho chiles over moderate heat, turning, until pliable and charred in spots, about 2 minutes; let cool slightly, then tear into pieces. In a large roasting pan, toss the ancho and chipotle chiles with the celery, carrots, onion, garlic and bay leaves. In a large bowl, toss the short ribs with the oregano, cumin and 2 tablespoons of salt. Arrange the ribs over the vegetables in the roasting pan. Add 2 cups of water to the pan, cover tightly with foil and braise in the oven for about 3 1/2 hours, until the meat is very tender. CHILE SAUCE: Transfer the ribs to a baking sheet. Strain the braising liquid through a colander set over a heatproof bowl; skim off any fat. Discard the bay leaves and return the vegetables and chiles to the braising liquid. Working in batches, purée the vegetables and liquid in a blender until smooth. Season the sauce with salt and pepper. GRILL: Light a grill or preheat a grill pan. Working in batches if necessary, grill the ribs over high heat, turning occasionally, until charred and crisp, about 5 minutes total. Transfer to a platter and, using two forks, shred the meat; discard the bones. Serve the barbacoa in warm corn tortillas with the sauce, cilantro, chopped onion, lime wedges and fresh salsa verde.

INSTANT POT® BARBACOA BEEF STREET TACOS

Steps:

• Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Heat oil in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn; cook 2 to 4 minutes on second side until browned. Select CANCEL. Return beef to insert.
• Add orange juice, garlic, seasoning mix (from taco kit), pepper flakes and salt to beef in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Shred beef; toss with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
• Meanwhile, in 1-quart saucepan, heat onions and vinegar to boiling over high heat. Remove from heat, and let stand 10 minutes. Drain and transfer pickled onions to small bowl. Cover and refrigerate until ready to serve. Discard cooking liquid.
• Heat tortillas (from taco kit) as directed on package. Top each tortilla with shredded beef, then top with pickled onions, verde sauce (from taco kit), queso fresco and cilantro. Serve with lime wedges.

BARBACOA BEEF TACOS WITH TWO SAUCES

Steps:

• Braise the meat Preheat oven to 325. In a medium skillet toast the ancho chilis over moderate heat, turning, until pliable and charred in spots, about 2 minutes. let cool slightly, then tear into pieces In a large roasting pan, toss ancho and chilpotle chilies with celery, carrots, onion, garlic and bay leaves. In large bowl toss short ribs with oregano cumin and 2 T salt. Arrange ribs over vegetables in roasting pan. Add 2 c water cover tighly with foil and braise in oven for about 3 1/2 hours until meat is very tender Chili sauce - transfer ribs to baking sheet. Strain liquid through colander over bowl. skim off fat. discard bay leaves, return veggies and chilis to liquid. puree in blender until smooth. season with salt and pepper. Grill - Grill ribs over high heat turning occasionally, until charred and crisp about 5 min. Transfer to platter shred with two forks.discard bones. serve in warm tortillas Braised ribs and sauce can be made 3 days ahead and refrigerated. warm in oven.