Best 3 Barbacoa Cauliflower Tacos Recipes

BARBACOA CAULIFLOWER TACOS

Steps:

• For the filling: Preheat the oven to 350 degrees F.
• In a glass mixing bowl, stir together the vegetable oil, chili powder, smoked paprika, cumin, salt and pepper. In a large stainless-steel mixing bowl, pour the combined seasonings over the cauliflower florets. Toss together. Spread out evenly on a parchment-lined baking sheet. Bake until slightly browned and crisp, about 25 minutes.
• For the tomatillo avocado salsa: In a small saucepan, add the tomatillos and jalapeno to boiling water, then boil for about 10 minutes. Drain, then transfer it to a food processor. Add the cilantro, avocado, garlic, salt to taste and pepper. Puree, then adjust salt as needed.
• For the slaw: Combine the apple cider vinegar, honey, lime juice, salt, pepper and olive oil in a mixing bowl and mix to incorporate. Shave the cabbage using a mandoline and drop into the vinaigrette; mix to incorporate.
• For the tortillas: Take 4 tortillas and dip them into your favorite red enchilada sauce. Place the coated tortillas in a well-oiled cast iron skillet over medium-high heat. Cook until the tortillas are crispy and have a red tint, 3 to 5 minutes. Repeat with the remaining tortillas.
• To serve: Place the slaw in a line down the center of each tortilla (divide the slaw evenly). Evenly distribute the cauliflower filling into each tortilla. Drizzle 1 tablespoon of the salsa across the top of each taco. Sprinkle 1 teaspoon of crumbled Cotija cheese onto each taco.

BEEF BARBACOA TACOS

Steps:

• Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
• Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
• Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
• Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.

CRISPY CAULIFLOWER TACOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.
• Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
• Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.
• Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.
• Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.