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Barbacoa Shrimp Tacos

Barbacoa tacos are a very simple taco made from beef cheeks. The true barbacoa has a different type of fat compared to what is used a lot in today's kitchens, chuck roast. Keep reading
Beef cheek isn’t easy to acquire in most grocery store chains so the roast is the next closest thing. Use what you have available but I promise beef cheek isn’t as gross as it sounds. Beef cheek’s rich flavorful and tender taste will change your outlook. There was a time when fajitas were gross because they are up against the gut. Just saying, here’s a nice twist.
Course Main Course
Style American, Mexican, TexMex
Prep Time 30 minutes
Cook Time 11 hours 10 minutes
Total Time 11 hours 40 minutes
Servings 4
Calories 1519kcal
Author Shawn

Ingredients

Barbacoa Fill

  • 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

Shrimp Fill

  • 1 lb shrimp (cleaned)
  • 2 tsp Cottonmouth
  • 2 tsp garlic (crushed = 2 cloves)
  • 2 tbs butter
  • 1/4 tsp salt

Cilantro Sauce

  • 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

Instructions

Barbacoa Build

  • 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.

Shrimp Build

  • 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.

Taco Build

  • 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.
  • Chomp!

© Texas Butter®

➕ Nutrition

Nutrition Facts
Barbacoa Shrimp Tacos
Amount Per Serving (355 g)
Calories 1519 Calories from Fat 981
% Daily Value*
Fat 109g168%
Saturated Fat 46g288%
Cholesterol 528mg176%
Sodium 4896mg213%
Potassium 1330mg38%
Carbohydrates 54g18%
Fiber 8g33%
Sugar 7g8%
Protein 76g152%
Vitamin A 1335IU27%
Vitamin C 18.8mg23%
Calcium 365mg37%
Iron 10.5mg58%
* Percent Daily Values are based on a 2000 calorie diet.
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

➕ Product Used

   

 

NEW spice increased to 2 pounds per bag. The bags
Texas Butter Picante Sauce
Mesquite fire grilled tomato based picante sauce, Scorched is a
NEW spice increased to 2 pounds per bag. The bags
NEW spice increased to 2 pounds per bag. The bags
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