Traditional Barbacoa is made with large cuts of meat and shredded. Americans typically make barbacoa with beef. However, in Mexico, it can be made from goat, lamb, pork, or beef. This recipe uses ground beef for faster preparation. It can also be made with ground lamb or pork.
Serve with warmed soft or crispy fried tortillas, pickled red onions, Pico de Gallo, avocado, and limes. Optionally add two 15 oz cans of black beans, serve over fresh, hot tortilla chips and sprinkle with freshly grated cheese for a great fresh nacho platter. Either way, the key is the pickled red onions, which provide crunch and acidity. They cannot be omitted!
EQUIPMENT: cast iron skillet, spatula or fish flipper, slotted spoon
Ground Beef ‘Barbacoa’ Tacos
Cuisine: MexicanDifficulty: Easy4
servings30
minutes30
minutesIngredients
1 tablespoon vegetable oil
1 tablespoon chopped garlic from a jar
2 lbs lean ground beef
2 teaspoons ground cumin
1/2 teaspoon ground cloves
4 sprigs fresh oregano (or 2 teaspoons dried)
1 small yellow onion, diced
1 red pepper, seeded and diced
4 chipotle chiles packed in adobo sauce, chopped
2 tablespoons of the adobo sauce from chipotle chilies
2 teaspoons Worcestershire sauce
1 can 14.5 oz diced, fire roasted tomatoes
2 cans 15 oz cans black beans (optional but recommend)
2 whole bay leaves
freshly ground black pepper
8 warm corn or flour tortillas; or tortilla chips if making nachos
freshly chopped cilantro
homemade pickled red onions
freshly shredded cheese
homemade pico de Gallo (optional)
2 avocados, sliced or chopped (optional)
limes, quartered
Directions
- Heat oil in a cast iron skillet over high heat until it shimmers.
- Add garlic and sauté until aromatic.
- Add ground beef, cumin, cloves and oregano. Sauté until beef is browned.
- Add onions and peppers. Sauté until onions are translucent and peppers start to brown.
- Stir in chopped chipotle peppers, adobo sauce, Worcestershire sauce, canned tomatoes, bay leaves, and freshly ground black pepper. Add black beans if making nachos.
- Cook until heated through. Meanwhile warm or crispy fry the tortillas.
- Stir in cilantro. Serve immediately using a slotted spoon. Top with pickled onions.
- Suggested sides are freshly shredded cheese, pico de gallo, avocado, and limes.
