Barbacoa Shrimp Tacos
- 3 lb beef cheek (or chuck roast)
- 3 tbs Dawgs Bark
- 1 tbs cumin
- 1 tsp cayenne
- 1 cup onion (diced = 1 onion)
- 4 tsp garlic (crushed = 4 cloves)
- 12 oz corn tortilla
- 1 lb shrimp (cleaned)
- 2 tsp Cottonmouth
- 2 tsp garlic (crushed = 2 cloves)
- 2 tbs butter
- 1/4 tsp salt
- 6 oz sour cream
- 1/2 cup cilantro
- 1 oz jalapeno (de-seeded for low heat)
- 4 tbs Cluck (seasoning)
- 1 pinch salt to taste
- Meat on the bottom, add all the “Barbacoa Fill” meat, cumin, cayenne, onion, garlic, and Dawgs Bark to a Pyrex or make an aluminum foil container (double up on the foil)
- Bake or smoke? If baking, close your barbacoa up to retain moisture. If smoking, leave top open and smoke for the first 2 hours then close up your barbacoa package.
- Cook at 245 degrees for 7 hours.
- At 7 hours pull your barbacoa from the heat. Take meat out of the container, retain juices, remove heavy fat, and shred.
- Add the shredded meat back to the container wrapped up. Place back in the smoker or oven at 245 degrees for an additional 4 hours. This part of the process will condense the flavors, make the meat extra tender, and irresistible.
- Pull from heat and let room temp rest.
- In a medium heated pan 325-350
- Add butter, garlic, Cottonmouth, and salt.
- Cook for about 2 minutes then add shrimp and salt.
- Cook shrimp about 2 minutes per side or 5 minutes while stirring.
- Pull from heat and set aside
Cilantro Sauce Build
- Add all the ingredients in “Cilantro Sauce” sour cream, cilantro, jalapeno, and Cluck to a blender.
- Blend well for about 2 minutes.
- Heat a pan and toast each corn tortilla you plan on eating.
- Tortilla in hand, simply add about 3 ounces of barbacoa, 2-3 shrimp, and drizzle some of the sauce.
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