Tacos Archives - My Latina Table

Best Spicy Shrimp Tacos with Creamy Chipotle Salsa

Charbel Barker — Mon, 17 Jul 2023 14:14:19 +0000

Inside: These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday.

One of my favorite proteins to include in my recipes is shrimp. It is such a versatile ingredient and can be used in so many different recipes, including as crunchy shrimp, ceviche, in a garlic sauce, and a la diabla. Today, I am going to share a recipe for easy spicy shrimp tacos that you will love. In my opinion, these are the best shrimp tacos, because they have the perfect amount of heat from the poblano peppers and the creamy sauce made with chipotle peppers and mayonnaise.

This is one of my favorite recipes for taco night, or any other night when I need to make something in a hurry that I know everyone will love. This is also a great recipe for your next cinco de mayo party and you can be certain that your guests will be satisfied!

What kind of Shrimp Should You Use For Spicy Shrimp Tacos?

My favorite kind of shrimp to use for this recipe are smaller shrimp. While I love jumbo shrimp for other types of recipes, using small or medium shrimp for tacos is the best option since you can get more pieces in each bite and I find it easier to eat. If all you have are plump shrimp or larger shrimp, then you can definitely use them, but if you can find something smaller, that is what I recommend for this easy shrimp taco recipe. If you do use the larger shrimp, you should cut them up into smaller pieces for this recipe.

I always use fresh shrimp, which is why my next recommendation is to start with raw shrimp that you can then cook. You can always use pre-cooked shrimp from the store, but I think it is affects the flavors and juiciness a bit, so I try to avoid that.

How do you make shrimp tacos?

For this recipe, you will start by gathering all of the ingredients that you will use first. Those ingredients are listed below:

1 pound of raw shrimp
1 poblano pepper
2 medium tomatoes
1 medium onion
2 fresh garlic cloves
1 tsp dried oregano
1/4 stick of butter
1 tsp olive oil
2 tbsp mayonnaise
2 chipotle peppers in adobo
Warm tortillas (Corn Tortillas or Flour Tortillas will work)
Melting cheese (manchego, oaxaca, mozzarella, etc.)
Salt to Taste

You should also use a hot sauce, like salsa macha or something else along with lime to accompany the tacos.

Start by cleaning the shrimp and then cutting them into smaller pieces. Like I mentioned above, if you are using larger shrimp, you will want to cut them up into smaller pieces. Add the shrimp to a medium bowl and season with salt and set aside while you move onto the next step.

Next, slice the poblano pepper, dice the onions, and set aside.

Chop up the chipotle peppers and add them along with the adobo sauce and mayonnaise to a small bowl. Add one minced garlic clove to the same bowl and mix well. Set aside.

Place a large skillet on your stovetop over medium high heat and add the butter and olive oil. Immediately add the poblano pepper and onion and cook for about 5 minutes over medium heat. Add the remaining minced garlic and cook for 1 more minute.

The next step is to add the tomatoes, oregano, and a pinch of salt to the hot pan and combine with the ingredients from the previous step.

The final step for cooking the shrimp is to add the chopped up shrimp to the pan and cook for two minutes (or until slightly pink) before adding the chipotle-mayonnaise mixture. Mix well and cook for two more minutes before removing from the heat.

To prepare the tacos, warm a tortilla on a frying pan on both sides and then add a small amount of oil to the pan. Add some cheese to the top side of the tortilla and top with the shrimp mixture. Fold in half like a quesadilla and then remove from the pan to a plate lined with a paper towel. Serve with your favorite toppings, like salsa, lime wedges, fresh cilantro, shredded cabbage or fresh pico de gallo.

This recipe is sure to be a hit and is perfect for any day of the week. Every single time that I make it, people are asking for the recipe, so that is why I am sharing it here.

Let me know how this turns out in the comments below!

Check out these other taco recipes that you will love

Spicy Shrimp Tacos with Creamy Chipotle Sauce

These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday.

Course Main Course

Cuisine Mexican

Keyword mexican food, shrimp, shrimp tacos, spicy

Prep Time 10

Cook Time 15

Total Time 25

Servings Tacos

Calories 165kcal

Author Charbel Barker

Ingredients

1 lb raw shrimp small or medium
1 poblano pepper
2 roma tomatoes
1 onion
2 cloves garlic
1 tsp oregano dried
1/4 stick butter
1 tbsp olive oil
2 chipotle peppers in adobo
2 tbsp mayonnaise
salt to taste
12 corn tortillas
1 cup mozzarella cheese shredded

Instructions

Clean the shrimp well and chop into smaller pieces, and season with salt in a medium bowl. Set aside.
1 lb raw shrimp, salt
Chop the chipotle peppers and add to a small bowl with the mayonnaise and some of the adobo sauce from the can of chipotle peppers
Slice the poblano peppers and dice the onions and set aside.
1 poblano pepper, 1 onion
Dice the roma tomatoes and set aside separately from the peppers and onions.
2 roma tomatoes
Heat a large skillet over medium heat and add the butter and olive oil and then immediately add the poblano peppers and onions. Cook for about 5 minutes and then add one minced garlic clove and cook for one more minute.
1 poblano pepper, 2 cloves garlic, 1/4 stick butter, 1 tbsp olive oil, 1 onion
Add the tomato, oregano, a pinch of salt, and mix well and cook for another couple of minutes.
2 roma tomatoes, 1 tsp oregano, salt
Add the shrimp and cook for two more minutes. Then add the chipotle-mayonnaise mixture and mix everything well. Cook for two more minutes and then remove from the heat.
2 chipotle peppers in adobo, 2 tbsp mayonnaise, 1 lb raw shrimp
Add a small amount of olive oil to a hot pan and add a corn tortilla. Add the cheese to the top and then top with the shrimp mixture. Fold over like a quesadilla and remove from the heat to a plate with a paper towel.
Serve with lime, salsa, and your other favorite toppings.

Nutrition

The post Best Spicy Shrimp Tacos with Creamy Chipotle Salsa appeared first on My Latina Table.

Authentic Quesabirria Recipe (Birria Tacos)

Charbel Barker — Tue, 14 Feb 2023 13:11:55 +0000

Inside: If you love birria, then you will want to try this delicious quesabirria recipe – a classic Mexican dish that everyone will love!

Over the past few years, I have loved sharing my Mexican culture with all of you through my recipes. One of my most popular recipes has been my authentic birria recipe which you can find here.

Birria is a delicious recipe that consists of slow-cooked meat (lamb meat, goat meat, or beef), that is cooked in a variety of spices and chile peppers, resulting in a tender, melt in your mouth recipe that is very popular in Mexico and abroad. The meat is shredded and then served either on its own, or with the broth, also known as consome.

Another very popular way to serve birria is as quesabirria tacos, which is a fusion of tacos, quesadillas, and birria. This recipe has become very popular on social media over the past few years as it has become more well-known in the United States.

Today I am going to teach you how to make this tasty recipe, so keep reading to find out more!

What is quesabirria?

Quesabirria is a type of Mexican street food that typically consists of slow-cooked birria, melted cheese, and a tortilla. The tortillas are dipped in the consome (or broth that results when you cook the birria), cooked on both sides, before being filled with the flavorful meat and served with even more consome.

The colors of this dish are very vibrant and it is a perfect option for taco night. Every time I make it, people say it is one of the best things they have ever tried!

Quesabirria can be as spicy or as mild as you would like, it really depends on the amount and type of chiles that you include. Check out the recipe for birria here, so that you can get started on this recipe.

Where does quesabirria come from?

Quesabirria is believed to have originated in the Mexican state of Jalisco, specifically in the city of Guadalajara. With that said, you can find it made throughout Mexico and it has made its way to other countries too! If you search for quesabirria beef tacos, or some other variation of those terms, you will find a ton of results which shows you just how popular this tender beef is.

One of the reasons it is so popular is because of the combination of flavors that comes from the guajillo peppers, ancho chiles, and other ingredients that are used to cook the juicy tender meat.

The cheesy filling is also something that people tend to love. I mean who doesn’t love cheese?

How do you make quesabirria?

Once you have mastered making birria, the actual process for turning it into quesabirria is pretty easy! You will need the following to get started:

Birria meat (you can find the recipe here)
Corn tortillas
Consome from the birria (broth)
Cheese (manchego, oaxaca cheese, mozzarella, or another melty cheese)
Cilantro, onion, lime wedges, and salsa to accompany

To speed up the process, you can use a pressure cooker (like an instant pot) on the high pressure setting, and the birria can be done in less than 45 minutes. If you have more time, you can use a slow cooker or even cook it in a large skillet over the stove for a longer period of time.

If you are going to make quesabirria tacos, you will want to set aside at least a cup of the consommè to dip the tortillas in and to serve on the side. This is one of the best parts of the recipe, so make sure to serve it in a small bowl with each serving.

To make this quesabirria tacos recipe, you will start by adding a little bit of oil to a hot skillet over medium heat. You will then take each tortilla and dip it in the consome, before adding it to the skillet and frying on both sides until crispy, but still somewhat soft. You do not want these to be as crispy as tostadas, because you still need to fold them in half.

Next add the birria meat and the cheese on one side, and fold the crispy tortillas in half and cook on both sides for a few more minutes. This allows the cheese to melt, but be careful not to let them burn.

At this point, you will serve the quesabirria tacos on a large plate. The most popular garnishes for this recipe are fresh cilantro, diced onions, a squeeze of lime juice, and fresh salsa. I always serve it with a cup of the consomme also to use as a dipping sauce. The delicious flavors will amaze you, and you will definitely be coming back for more.

Now that you have this birria taco recipe, you don’t even need a good reason to make it. Any day is a perfect day to try this authentic Mexican dish.

Let me knwo in the comments below how it turns out!

Check out these other delicious taco recipes

Quesabirria tacos recipe

If you love birria, then you will want to try this delicious quesabirria recipe - a classic Mexican dish that everyone will love!

Course Main Course

Cuisine Mexican

Keyword Birria, quesabirria, tacos

Prep Time 30

Cook Time 2

Total Time 2 30

Servings Quesabirria Tacos

Calories 226kcal

Author Charbel Barker

Ingredients

4 cups Birria meat
15 corn tortillas
2 cups consome from birria
3 Limes cut into wedges
2 cups Manchego or Oaxaca Cheese you can use mozzarella too or any other melty cheese
Salsa
2 tbsp olive oil or vegetable oil
cilantro chopped
1/4 onion diced

Instructions

Add the oil to a large skillet over medium heat.
Dip each tortilla in the consome and then cook into the oil until crispy but still pliable
Add some of the birria meat and cheese to the top of each tortilla and fold over, cooking on each side again until crispy
Serve with chopped cilantro, lime wedges, salsa, and consome for dipping.

Nutrition

The post Authentic Quesabirria Recipe (Birria Tacos) appeared first on My Latina Table.

Authentic Avocado Salsa Verde Recipe (Salsa Taquera)

Charbel Barker — Fri, 03 Feb 2023 12:37:06 +0000

Inside: Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos.

In Mexico, there are an infinite number of salsa recipes. Any home you go to will have their favorite recipeusing basic ingredients and imparting a ton of great flavors. Salsa is a staple in Mexican foods and you will find it at every table and nearly every meal.

One of the great things about salsa is that you can adjust the heat levels by adding or taking away different peppers, or by changing what kind of peppers you use. For example, for today’s avocado salsa recipe, I use serrano peppers and habanero peppers, so it has the perfect amount of heat for me. However, if you want to make it less spicy, you can replace the habaneros with jalapenos and omit the serranos.

What is Salsa Taquera?

This avocado salsa recipe is also called salsa taquera. This is because it is the perfect salsa to serve on your favorite Mexican tacos, like barbacoa tacos, tacos al pastor, carnitas tacos, and more! It uses fresh avocados, a combination of spicy peppers, fresh cilantro, and other simple ingredients. It has the best flavor and a slightly chunky texture which I love.

Throughout Mexico, you will find “taquerias” or tacos stands, all over the city. You can go right up, tell them what kind of tacos you want and have freshly made tacos on your plate in a matter of seconds. There is no need to wait for taco tuesday in Mexico! Usually they have a variety of salsas that you can choose from, and this avocado salsa is always at the top of the list for me since it is one of my favorite salsa recipes.

There are a few different varieties of avocado salsa. For example, some varieties blend all of the ingredients together to make a creamy avocado salsa, while others (like this recipe) include avocado chunks that are added directly to the sasa verde for a different texture. You can serve it on tacos like I explained above, or you can use it as a yummy dip with fresh tortilla chips.

How do you make Avocado Salsa Verde?

The key to this homemade salsa recipe is to use the freshest ingredients. For this particular recipe, you will need to gather the following avocado salsa ingredients:

Fresh Tomatillos
Serrano chile
Habanero chile
Ripe Avocado
Onion (red onion or white onion is fine)
Garlic cloves
Fresh cilantro
Salt

The process is very simple. You will start by making a delicious salsa verde, and then you add in the chopped ingredients at the end to give it this salsa’s signature texture.

Of course it is important to start by washing all of the ingredients first. Once you have done that, add some water to a pot and bring to a boil, adding the serrano peppers (don’t add the habanero to the water, it will be used later).

After 5 minutes, add the tomatillos and let it continue cooking for a few minutes until they start to change color slightly. Remove the peppers and tomatillos from the water and let them cool down.

Once they have cooled, add them to a blender with a little bit of water, the garlic, 1/4 of the onion, a few small pieces of the cilantro, and salt to taste and blend well. Then pour the salsa into a medium bowl and set aside for a moment.

Next, chop the rest of the cilantro and onion and cut the avocado into small chunks. Add the chopped ingredients to the bowl with the salsa and add additonal salt to taste if needed.

Let me know in the comments below how this recipe turned out and what your favorite kind of salsa is to serve with tacos.

Check out these other Salsa recipes

Avocado Salsa Verde (Salsa Taquera)

Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos.

Course Appetizer, salsa

Cuisine Mexican

Keyword salsa, salsa taquera, salsa verde

Prep Time 10

Cook Time 5

Total Time 15

Servings 1/4 cup servings

Calories 45kcal

Author Charbel Barker

Ingredients

6 Tomatillos
4 Serrano Peppers
1 Habanero Pepper
1 Avocado
1 Onion
1 Garlic Clove
1 bunch Cilantro
Salt to taste

Instructions

Wash all of the ingredients
Bring about 1-2 cups of water to a boil and add thte serrano peppers.
Cook for 5 minutes and then add the tomatillos, and continue cooking until they start to change colors. Remove the peppers and tomatillos from the water and set aside.
Blend the tomatillos and peppers with the garlic, 1/4 onion, a small amount of cilantro, and salt until smooth. Pour into a bowl and set aside.
Chop the rest of the onion and cilantro and cut the avocado into small chunks.
Add the chopped ingredients to the salsa and mix.

Nutrition

The post Authentic Avocado Salsa Verde Recipe (Salsa Taquera) appeared first on My Latina Table.

Authentic Cochinita Pibil Recipe

Charbel Barker — Fri, 02 Dec 2022 17:20:13 +0000

Inside: Learn how to make this delicious cochinita pibil recipe from the Yucatan peninsula of Mexico the traditional way!

In Mexico, flavor is king, and there is an endless number of ways to make delicious meals. As you can see from my other recipes, there are many different taco recipes using different meats including beef, pork shoulder, and more! Today, I am going to share one of my favorites – cochinita pibil – and more specifically, cochinita pibil tacos! These tacos have a distinct authentic Mexican flavor and combines tender meat with a tasty marinade which ends up being one of the most delicious dishes you will find.

What is Cochinita Pibil?

Traditional cochinita pibil has its origin in the Yucatan peninsula in southern Mexico. It starts with pork meat, marinated in a delicious red sauce made from a base of citrus juices, achiote paste and a variety of tasty spices. It is wrapped in banana leaves during the cooking process and traditionally is cooked in an earth oven over hot stones or wood, but today it is more common to cook it in a slow cooker, pressure cooker, or a regular stove.

Cochinita pibil is said to have originated in the pre-hispanic era in Mexico and was often prepared for the dia de muertos (or day of the dead). In that time period, it was made with different types of meat, including deer, wild boar, and wild turkey.

Today, the traditional Mexican way to make this dish is using pork loin and then enjoying it for taco night (aka any night!). You can also use it for tortas, or on its own with rice and beans. Regardless of how you serve it, the cooking method is the same and you will end up a a tasty meal with a distinct flavor that you will not soon forget!

What is Achiote?

The star of this recipe is the achiote marinade, so you may be wondering what achiote is? Achiote is a traditional spice, with a natural reddish yellow color. It is made from achiote seeds and it adds great flavor to a number of dishes in Mexican cuisine. You can make your own achiote paste, but the pre-made version is also readily available in Mexico, or if you are in the United States, you can most likely find it at most latin markets.

How do you make Cochinita Pibil?

This recipe includes a lot of traditional Mexican flavors and ingredients, so if you are outside of Mexico, it is important to go to your local Mexican market to pick them up. I mentioned above that the meat is wrapped in a banana leaf before being cooked. If you are not able to find banana leaves, then you can omit them, but they do give it more flavor. Achiote, on the other hand, is indispensible in this recipe since it is the main ingredient, so you will want to make sure you do find it.

To make the recipe, you will need the following ingredients:

Pork loin (pork butt, pork shoulder, or another type of pork meat works as well)
Banana leaves
Achiote Paste
Regular orange juice
Pork lard
Garlic
Lime juice (or lemon juice if you don’t have lime)
Onion
Cumin
Cloves
Pepper
Peppercorns
Oregano
Cinnamon Stick

Those are the ingredients for the marinade. Cochinita Pibil also is served with pickled onions, so for that you will also need the following:

Red onions
Habanero peppers
Lime juice
Orange Juice
Oregano
Salt

I usually start by making the pickled onions. To do this, cut the red onion into slices and add them to a bowl with the habanero peppers (cut into slices and with the seeds removed), the oregano, lime juice, orange juice and salt to taste and then let that rest while you prepare the meat.

For the meat, start by preparing the marinade. To do that, you will just add all of the ingredients from the first list above except the pork and banana leaves to a food processor or blender and blend until well combined. Next, add the meat, which should be cut into big pieces, to a large bowl with the marinade and then cover it. It is best to let it marinate for at least 3 hours in the refrigerator, but overnight is even better.

If you are using banana leaves, you will now quickly pass them over the burner of a hot stove to soften them slightly.

For the pressure cooker method, add 1 liter of water and then add a steaming rack. On top of the steaming rack, put a layer of banana leaves. Finally, add the meat with the marinade on top of the banana leaves and cover with the remaining leaves before cooking it under high pressure for about an hour.

Once the meat is finished cooking, shred it add it to a large pan with a little bit of oil and cook for about 2 minutes before serving with warm corn tortillas and the pickled onions.

Let me know how it turns out!

Check out these other types of Mexican tacos

Cochinita Pibil Recipe

This is an authentic recipe for cochinita pibil from the Yucatan peninsula of Mexico

Course Main Course

Cuisine Mexican

Keyword Cochinita, Pibil, tacos

Prep Time 4

Total Time 4

Servings Servings

Author Charbel Barker

Ingredients

2 lbs pork loin
2 Banana Leaves

For the Marinade

3 bars Achiote Paste
1 Cup Orange Juice
1/2 Cup Lime Juice
4 Tbsp Pork Lard
1 Head Garlic
1/2 Onion
1/4 Tsp Cumin
1/4 Tsp Cloves
1/4 Tsp Black Pepper
1/4 Tsp Allspice
1/4 Tsp Oregano
1 Stick Cinnamon

For the Pickled Onions

1 Red Onion Julienned
3 Habanero Peppers Seeds Removed
1 Lime
1/4 Cup Orange Juice
1 Tbsp Oregano
Salt To Taste

Instructions

For the Pickled Onions

Cut the red onion into slices and add them to a bowl with the habanero peppers (cut into slices and with the seeds removed), the oregano, lime juice, orange juice and salt to taste and then let that rest while you prepare the meat.

For the Achiote Marinade

Add all of the ingredients for the marinade to a food processor or blender and blend until well combined.
Add the meat, which should be cut into big pieces, to a large bowl with the marinade and then cover it. It is best to let it marinate for at least 3 hours in the refrigerator, but overnight is even better.

For the Cochinita Pibil (pressure cooker)

If you are using banana leaves, you will now quickly pass them over the burner of a hot stove to soften them slightly.
Add 1 liter of water and then add a steaming rack. On top of the steaming rack, put a layer of banana leaves.
Add the meat with the marinade on top of the banana leaves and cover with the remaining leaves before cooking it under high pressure for about an hour.
Once the meat is finished cooking, shred it add it to a large pan with a little bit of oil and cook for about 2 minutes before serving with warm corn tortillas and the pickled onions.

Nutrition

Serving: 1Serving

The post Authentic Cochinita Pibil Recipe appeared first on My Latina Table.

Chorizo and Potato Tacos (with homemade tortillas)

Charbel Barker — Tue, 12 Apr 2016 00:27:18 +0000

Para Leer en Español, Haz Click Aqui

There are so many varieties of tacos in Mexico cuisine – they can be soft, fried, or even crispy. In Mexico you can find every type and you can find them anywhere. My favorite, of course, are still barbacoa tacos, tacos al pastor (recipe coming shortly), and these chorizo and potato tacos.

Made with homemade corn tortillas, these chorizo and potato tacos are delicious! I remember making these with my grandma when my grandpa and my uncles were out harvesting corn and beans. Whenever they got home from a hard day of work, they were very hungry and we were happy to have these delicious tacos waiting for them. They aren’t only great because they are inexpensive to make, but they are actually really good too!

To start, you should go ahead and make your own tortillas. Although if you don’t have a lot of time, you can always buy them pre-made at the store. I saw some raw tortillas the other day in the frozen section and they looked pretty good! That said, it really isn’t very hard to make your own tortillas, so if you have a little extra time go ahead and give it a shot!

For the homemade tortillas, you will need corn flour (maseca). Form the dough by following the instructions on the package (basically just water and salt). Once ready, you can make them pretty easily using a tortilla press. When the tortillas are flat they are ready to cook on a skillet or other non-stick pan. After they are cooked though, set them aside and they are ready to add the chorizo and potato filling.

Like I said above, these tacos are the best when you make them with homemade tortillas, but they wouldn’t be the same without a fresh and delicious homemade salsa, and what salsa is better to give food that nice spicy kick than a fresh Mexican salsa?

In the house where I grew up, my abuela always had fresh chorizo that she made herself to use and to sell. Unfortunately I don’t have access to that fresh of chorizo now, but for this recipe I used the pre-packaged chorizo that looks kind of like ground beef – not the kind that comes in the form of a sausage. You can find differing levels of spiciness – being Mexican, I of course chose the spiciest! You should cook the chorizo while the potatoes are boiling in a pot of water for about 15 minutes. This is important so that the potatoes are soft and tender.

After combining the chorizo, potatoes, seasonings and cilantro in a skillet and cooking through, the last step is to add the mix to your homemade tortillas, and finally to add the salsa, lettuce, and cheese! This mix is great to use on burritos, quesadillas, and more too!

If you try these, let me know how they turned out in the comments below!

Chorizo and Potato Tacos (with homemade tortillas)

Author Charbel Barker

Ingredients

For the Tortillas

*Skip this step if you are buying pre-made tortillas
Corn Flour maseca(prepare according to package instructions)
Water
Salt

For the Chorizo and Potato Filling

1 pound of chorizo
1-2 large potatoes cut into small cubes
1/4 onion finely chopped
1/2 bunch of cilantro finely chopped
Salt and Pepper to taste

For the Salsa Roja

3 to matoes
1 jalapeno
1 clove of garlic
chopped onion
chopped cilantro
salt to taste

Accompaniments

Chopped Lettuce
Cheese
Salsa

Instructions

Chorizo and Potatoes Filling

Cook the potatoes in a boiling pot of water for 15 minutes.
Cook the chorizo in a skillet until browned, and add the softened potatoes, the onion, the cilantro and the seasonings.

For the Salsa

Blend all of the Salsa Roja ingredients in a blender except for the onion.
Transfer to a frying pan and cook the salsa with a small amount of olive oil.
Add the onions and let cook for a few minutes.
Add salt to taste.

For the Tortillas

Prepare according to package instructions.
Cook on a frying pan and add the chorizo and potatoes filling.

The post Chorizo and Potato Tacos (with homemade tortillas) appeared first on My Latina Table.

Barbacoa Tacos

Daniel — Tue, 09 Feb 2016 19:55:18 +0000

Para Español, Haz Click Aquí.

Inside: Calling all tacos lovers! This delicious recipe for authentic Mexican barbacoa tacos will quickly become one of your favorite Mexican recipes.

If you are looking for a truly authentic mexican dish, look no further. This traditional barbacoa recipe is one of the most delicious recipes you will find and it is always a hit whenever I make it. You can make it in a slow cookers, which is the method I will show you today, but you can also make it in an instant pot or another pressure cooker to make it more quickly.

The first time my husband (then my boyfriend) visited me in Mexico, this Mexican barbacoa recipe was one of his favorites. They say a way to man’s heart is through his stomach, and that was definitely the case for us! Now, many years later, the whole family loves barbacoa and we make it often.

The marinade for this recipe is what makes for truly tender beef which is perfect for taco night.

What is Barbacoa?

Authentic barbacoa is a very traditional Mexican meal consisting of shredded meat, and a tasty marinade made from a base of dried chiles. Barbacoa meat almost always makes an appearance at birthdays, baptisms, weddings, sports events, and more.

To be honest, it’s pretty easy to come up with a “reason” to make it. Although it may seem complicated, it really is a pretty easy recipe to make if you follow the instructions closely (see the recipe card below).

Even though there are many different ways to serve this easy barbacoa recipe, my favorite is with tacos. Letting the meat marinate for a longer time gives it extra flavor, which is why I recommend marinating it over night if you can, so plan accordingly.

So what makes barbacoa so delicious? It’s simple – the combination of dried chilies and spices makes for very flavorul meat and is one of my favorite things to make.

What do you serve with authentic Barbacoa?

Like I said, above, my favorite way to serve this authentic barbacoa beef recipe is in a tortilla as a taco, but you can also serve it as a standalone dish with some tasty Mexican side dishes. I almost always serve it with a creamy poblano pasta, homemade salsa, and freshly made tortillas.

If you are making it with tacos, all you need to do is get some corn tortillas, warm them up, and add the barbacoa meat, fresh cilantro, salsa, fresh lime juice and diced onions. You will not believe how delicious this is, so next time you want to make tacos, this homemade barbacoa should be high on your list.

This meat is very versatile, so you can also serve it in a burrito bowl with black beans, sour cream, cilantro lime rice and a flour tortilla on the side. I have also seen people use this delicious barbacoa beef in taco salads. The important thing is to make the meat right, and then you can really use your imagination for how to serve it!

How to Prepare The Dried Chilies For Barbacoa

On the internet, you can find tons of different barbacoa recipes, and you will also find that lots of people will complain that it is not the original way that it is supposed to be made. While I do believe that it is fine to make it in different ways, all authentic Mexican barbacoa recipes have to have dried chilies.

Have you ever asked yourself what those dried chilies that you see at the grocery store are used for? If so, I have the answer for you. Dried chiles are an important part of Mexican cuisine and form the base for many salsa and marinades. I am going to show you below how to prepare them so that you will be prepared to make this recipe and more!

I know that using these chilies in a recipe may seem intimidating at first. Don’t worry though. After reading this post, you will be an expert at preparing chiles for this recipe and more. To soften the dried chilies, first you need to take out the seeds and the stem.

Once removed, add them to a pot or pan with 1 cup of water, 3 cloves of garlic, 1 tomato, and 1/4 of a large onion. Then let boil for 5-7 minutes before draining the excess water. At this point, the chiles are ready to be used in your recipe. See, that wasn’t so hard, was it?

How do you make this recipe?

As I said above, you can make this recipe in an instant pot, slow cooker, over the stove, in the oven, in a dutch oven, or even over an open fire. The cooking process is basically the same regardless of the method, so keep reading to find out how to make it.

You will use about two pound of beef. I like to use beef brisket, but you can also use beef chuck roast, or another cut of beef like beef cheeks.

Then, you will need to make the marinade, which is the key to having flavorful meat and which consists of the following ingredients:

Juice from 3 Oranges and 2 Limes
1l4 large onion (a red onion or white is fine).
4 cloves of garlic
2 tbsp of black pepper
2 tbsp of oregano
Dried thyme
1 tbsp of cumin
1/3 cup of white vinegar

Combine all of the above ingredients, mix well and pour over the meat in a large bowl. Cover and marinade over night if you can, but at least for an hour or two.

When ready to cook, you will add the meat to the slow cooker and cook on high heat for about 3 hours or until fork tender. After that, it is time to make the barbacoa sauce for the final part of the process. The sauce includes these ingredients:

2-3 bay leaves
Fresh thyme
Avocado leaves (optional)
3 clove of garlic
salt, pepper, cumin, and oregano to taste
10 guajillo chiles
1/4 onion
1 tomato
juice from 1 orange and 1 lime
2 tablespoons of white vinegar
beef stock or water

Prepare the chiles as shown above, cooking them with the tomatoes, garlic, and onion in a cup of water. Next, add the mixture to a blender and add 2 tablespoons of white vinegar, salt, black pepper to taste, and 1/4 cup of beef stock or water and the rest of the ingredients shown above.

Once everything has been blended together, pour the entire mixture through a strainer directly onto the shredded beef (cooked separately – see recipe below) and let it cook for at least two additional hours).

That wasn’t so hard now was it? Believe me, the sauce makes all the difference between a sub-par barbacoa and an authentic barbacoa recipe. Also, don’t worry – the dried chilies aren’t very spicy at all, so this is not a spicy recipe.

If you like it spicy though, be sure to accompany it with a delicious salsa verde.

Let me know in the comments below how this turns out for you!

Check Out These Other Authentic Mexican Recipes

Barbacoa Tacos

Author Charbel Barker

Ingredients

For the Marinade

2 Pounds of Beef I usually use brisket, but it is common to use other meats such as cheekmeat as well
Juice from 3 oranges and 2 Limes
1/4 large onion
3 cloves of garlic
2 Tbsp of black pepper
2 Tbsp of Oregano
Dried Thyme
1 Tbsp of Cumin
1/3 Cup of White Vinegar

To Cook the Meat

2-3 bay leaves
Fresh Thyme
Avocado leaves optional - you can find them in the Hispanic section of your local supermarket
3 cloves of garlic
Salt Pepper, Cumin, and Oregano to taste
10 Guajillo chiles or California chilies as you will find them in the US.
1/4 Onion
1 Tomato
Juice from 1 orange
Juice from 1 lime
2 tablespoons of white vinegar
1/4 Cup beef stock or water

For the Tacos

Tortillas
Lime
Finely chopped onions
Finely chopped cilantro
Salsa Verde

Instructions

Combine all of the marinade ingredients and pour over the meat. Put in the refrigerator over night.
Place the meat in a slow cooker, and dispose of the marinade.
Add juice from 1 orange, mixed with the juice from 1 lime and a small amount of white vinegar. Then add the salt, pepper, cumin and oregano, and finally the bay leaves, the thyme, and the avocado leaves .
Cook on the high setting of your slow cooker for 3 hours or until fork tender.
Shred the meat, and return to the slow cooker
In a small pot, cook the chilies, the tomatoes, the garlic, and the onion in one cup of water (as shown in the post), blend together and pour through a strainer directly onto the shredded beef. It helps to use a wooden spoon to push down on the mixture so that as much liquid as possible comes out of the strainer. You can use some additional water if the mixture is too thick to strain.
Cook on the low setting for 1-2 more hours.

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