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    このバルバコアのタコスは別格だ



    このバルバコアのタコスは別格だ

    These barbcoa tacos are loaded with juicy, tender shredded beef and are so good. Make the barbcoa first. Toast chili peppers, remove stems and seeds. Then soak in hot water. Once soft, blend with chipotles and adobo, soaking liquid and salt until smooth. Cut the beef into chunks, coat with sauce, and sear in oil. Transfer to a crock pot. Delaze the pan and pour in the liquid. Add the remaining sauce, beeftock, vinegar, lime juice, onion, garlic, spices, and bay leaves. Cook until tender. Then shred the meat with forks. Serve the shredded meat onto lightly toasted tortillas and top with your favorite toppings. Come get the full recipe.

    These barbacoa tacos are loaded with juicy, tender shredded beef that’s been seasoned with chilies and spices, then cooked low and slow until the meat falls apart.

    Printable Full Recipe & Instructions: https://www.chilipeppermadness.com/chili-pepper-recipes/beef/barbacoa-tacos/

    #barbacoa #tacos #beefrecipe #slowcookerrecipe #meat

    14件のコメント

    5. @cacadeperro on

      I was gonna say good job when you started off with the CHilies. I am Mexican from Michoacan, where BIRRIA was invented and this is NOT HOW WE MAKE IT. NOT EVEN CLOSE!!!! We never EVER used Chipotle or Adobo fo Birria, NEVER.

      RECEIPE IS SIMPLE If you care to actually try it.

      The Chillies you got right, but you need 3 times what you used.

      For the Sauce, you need a half roasted onion or a quarter roasted onion and the following spices all blended TOGETHER!!

      First BOIL THE MEAT!! And you must add Neck Bones for flavor and to helf soften the meat add 2-3 Spoons of White or Apple Cider Vinegar, this breaks down the Muscle Tissue making the meat soft and Tender.

      For the SAUCE, PREPARE THE FOLLOWING! All must go into a blender and blended until pureed then strained into the pot. Use Broth from the meat for the base to blend the condiments.

      -Half TeaSpoon of Ground Cumin
      -Ground Clove 5-10 pcs
      -Star Annise 5-7 pcs
      -Black PeperCorn, 3-5 pcs
      -Bay Leaves 2-3 leaves
      -2-3 Tomatoes DEPENDING on size
      -1 Stick of Cinammon
      -Half roased onion.

      Also, we DO NOT TOAST THE CHILLIES, they need to be poached or boiled which allows for a richer flavor.

      Once Sauce is done and meat has cooked for an hour, strain the sauce you made into the pot.

      Let it simmer at medium heat for 2 HOURS, total cook time varies by LB of meat youre making, but its 2-3 hours Minimum.

      That IS BIRRIA…what you made is a sauce we make for TINGA – TINGA DE POLLO.

      Look it up, its Shredded Chicken with Onion, tomatoes and the exact same receipe for the sauce you used. Which has no birria Flavor…its completely different taste profile. Im 44 and have been cooking since i was 9…

      If you dont want to do ALL OF THIS, then go to Amazon and buy this – Chef Merito Birria Marinade | Authentic Mexican Flavor | 14-15 Uses | Add Water or Broth | Mild Heat | Perfect for Birria Tacos & Stews | Made in USA | Trusted Since 1985 |

      That is the CLOSEST you will get to Birria on the go>

      Just boil the meat with half onion, half a head of garlic. Add 3 oz or more of Vinegar depending on Lbs cooking and once its cooked, remove the garlic and onion. Add the sauce and done.

      SIMPLE!

    6. @cacadeperro on

      Im confused why you seared the meat, you dont need to seal it for flavors at all. It stews in its own juice and we dont add ONIOn raw into the boil nor do we add the spices without blending. Disappointing.

    12. @Babygirl-Shay on

      🎉new sub here😊🎉 I'm not into the spicy AT ALL neither is my son's, mild is my go to, but figured can just knave the chilly hot stuff outta the recipe to copy and cook

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