How to Cook Yummy Barbacoa Tacos w/ Cilantro Lime Salsa

Barbacoa Tacos w/ Cilantro Lime Salsa. Great recipe for Barbacoa Tacos w/ Cilantro Lime Salsa. The slow cooker is my favorite. So a dish like this kinda just happens.

Back West we have a favorite Mexican place (Cafe Rio) that serves sweet barbacoa pork but I wanted a more savory version of that dish for Taco Tuesday. Usually my tacos are all about the toppings but with these the meat is so flavorful and packed with spices that I like to let the meat's flavor shine with very few toppings. Beef barbacoa is a very traditional Mexican meal that almost always makes an appearance at birthdays, baptisms, weddings, sports events, and more. You can cook Barbacoa Tacos w/ Cilantro Lime Salsa using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Barbacoa Tacos w/ Cilantro Lime Salsa

1. Prepare 2 lb of beef roast.
2. It's 1 of jalapeño pepper, diced.
3. You need 1 of small white onion, diced.
4. It's 2 tbsp of vegetable oil.
5. It's 1 can of beef stock.
6. You need 1 packet of slow cooker sauce.
7. Prepare of Cumin.
8. It's of Garlic powder.
9. It's of Black pepper/salt.
10. You need of Soft Corn tortillas.
11. Prepare of salsa-----.
12. You need 1 of large tomato.
13. You need 1 of white onion.
14. You need 1/2 of jalapeño, cleaned and de seeded.
15. You need of Fresh cilantro.

To be honest, it's pretty easy to come up with a "reason" to make it. Even though there are many different ways to make barbacoa, my favorite is with tacos. Divide the meat onto the tortillas and garnish with onions, cilantro, lime and salsa as desired. Easy Grilled Fish Tacos with Cilantro Lime Cabbage Slaw that can be made using a grill, stovetop or oven!

Barbacoa Tacos w/ Cilantro Lime Salsa step by step

1. Cut roast into large chunks. Salt and pepper the chunks. Preheat the oil in a large pan and brown the roast chunks. Probably about 3-4 minutes per side. Remove to a separate bowl..
2. Add the diced onions and jalapeños to the still hot pan with the beef juices you got from browning the beef. Add some of your spices. Sauté until the mixture becomes fragrant. Again, probably 3-5 minutes. Add 2/3 of your can of beef stock. Stir till simmering. Put the beef back into the pan. Let simmer about 5 minutes or so while mixing well..
3. Put the rest of the beef stock into the slow cooker on high. Add the entire pan of beef/veggie mixture to the slow cooker. Add the packet of slow cooker sauce. Cover. Cook for 2 hours, stirring occasionally..
4. After the 2 hours spoon out the beef chunks with a slotted spoon onto a plate. Break up the beef so it looks shredded. Remove any large chunks of fat. Spoon out all but about a cups worth of the liquid in the crock. Put the now shredded beef back into slow cooker and lower temp to low or warm. Add a bit more spices and mix well. Let that sit for about another hour or so..
5. For the salsa I just took all the salsa ingredients, chopped them into chunks, and put it in the food chopper. If you don't have one just dice them and put it into a bowl and mix. For the lime juice I used about half of one of those fake plastic limes with juice in it..
6. Warm the tortillas on the stovetop, spoon a generous portion of the beef, top with the fresh salsa and enjoy! This barbacoa beef is tender and full of flavors, the fresh salsa only compliments the smokeyness of the meat..

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