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5 from 2 votes

Barbacoa Tacos

This is an American version of barbacoa made with chuck roast. We are fortunate to have a barbacoa dealer to buy from and save time. Keep reading
Most of our local dealers use cheek meat to make barbacoa. Here's a recipe that comes close to barbacoa by using same technique and spices.
Course Breakfast, Main Course
Style American, Mexican
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings 2
Calories 3747kcal
Author Shawn

Ingredients

Barbacoa Murican

  • 3-4 pound chuck roast (pick what’s on sale)
  • 3/4 cup beef broth
  • 4 oz chipotles
  • 4 tsp garlic
  • 1 cuo onion
  • 1 tbs lime
  • 1 tbs cumin
  • 2 tsp dried oregano
  • 2 tsp salt
  • 2 tsp pepper

Shrimp Parts

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

Taco Supplies

  • 12 oz pack corn tortillas

Instructions

Barbacoa Slow Cook

  • Cut up the chuck roast in 2- 3 inch cubes
  • Cut up the chipotles, garlic, and onion.
  • Instock a pot stock pot at medium heat pour 1 tablespoon of olive oil.
  • Throw everything in the pot but meat and broth. Cook till tender.
  • Throw in the meat and sear all sides. I like to get a crisp dark seared color.
  • Turn heat to low and pour in beef broth.
  • Simmer for 6-8 hours covered.

Shrimp Cook

  • Heat pan to medium then add butter
  • Add crushed garlic and salt stir until almost starting to brown.
  • Add shrimp and cook both sides for about 2 minutes.
  • Turn off heat and set aside

The Taco Build

  • In a pan toast tortilla to taste.
  • Place about ¼ to ½ cup barbacoa in tortilla.
  • Top taco off with the cooked shrimp  and white onion and cilantro (or your own…)

Notes

Don’t simmer too high. Our stoves low setting is a frog's hair to hot. I’ll write up a barbacoa recipe using cheek and tongue meat soon. In our world it is against the law to use any other tortilla than corn. It’s Murica, do what taste good to you and yours.

 

 

➕ Nutrition
Nutrition Facts
Barbacoa Tacos
Amount Per Serving (355 g)
Calories 3747 Calories from Fat 1755
% Daily Value*
Fat 195g300%
Saturated Fat 85g531%
Cholesterol 1571mg524%
Sodium 11047mg480%
Potassium 5945mg170%
Carbohydrates 173g58%
Fiber 27g113%
Sugar 6g7%
Protein 333g666%
Vitamin A 3735IU75%
Vitamin C 27.7mg34%
Calcium 1022mg102%
Iron 45.7mg254%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

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

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