Beef barbacoa taco Calories

Beef barbacoa is cooked slowly with seasonings until the meat is tender enough to shred. It can be braised in a covered pot or cooked in a slow cooker; the beef is then served in warm tortillas with toppings.

A beef barbacoa taco can be spicy, but it does not have to be. The heat comes mainly from the chiles in the cooking mixture or salsa, so a mild version can be made with little or no hot chile.

Onion, cilantro, salsa and a squeeze of lime are classic toppings for a beef barbacoa taco. Avocado, pickled onions or cheese are also used, but a few fresh toppings let the slow-cooked beef remain the focus.

No. Barbacoa tacos are typically made with slow-cooked beef, while carnitas traditionally use pork that is cooked until tender and often browned. The meats and their seasonings give the two taco fillings different flavors and textures.

Both corn and flour tortillas work well for a beef barbacoa taco. Corn tortillas bring a distinctive corn flavor and are common in Mexican-style tacos; flour tortillas are softer and more flexible. Warm either kind before filling.

A beef barbacoa taco features slow-cooked, shredded beef, while birria is a chile-seasoned stew whose meat is often served with some of its cooking broth. Birria tacos are also commonly dipped in broth or griddled with the stew’s rich fat.

Yes, a slow cooker works well for beef barbacoa tacos. Cook the seasoned beef until it is fork-tender, then shred it and stir it into some of its cooking juices so the filling stays moist when served.

Store leftover beef and tortillas separately in covered containers in the refrigerator. Reheat the beef in a pan with a splash of water or its cooking juices, and warm the tortillas separately so they do not turn soggy.

Serve beef barbacoa tacos with salsa, lime and a side such as beans, rice or corn. A fresh slaw also works well, adding crunch and a bright contrast to the rich, slow-cooked beef.