Best 2 Grilled Beef Barbacoa Tacos Recipes

**Grilled Beef Barbacoa Tacos: A Unique and Flavorful Culinary Experience**

Indulge in a tantalizing culinary journey with our grilled beef barbacoa tacos, a harmonious blend of traditional Mexican flavors and innovative cooking techniques. Embark on a delectable adventure as we guide you through three distinct recipes, each offering a unique take on this classic dish. From the smoky and aromatic traditional barbacoa to the zesty and refreshing pineapple-habanero barbacoa, and the bold and spicy chipotle barbacoa, our recipes cater to every palate, promising an unforgettable taste experience. Prepare to savor the juicy and tender beef, expertly marinated and grilled to perfection, wrapped in warm and soft tortillas, and adorned with an array of vibrant toppings. Let your taste buds rejoice as you explore the diverse flavors of our grilled beef barbacoa tacos, a symphony of culinary delights that will leave you craving for more.

Let's cook with our recipes!

BEEF BARBACOA TACOS

Beef Barbacoa Tacos image

Provided by Food Network Kitchen

Categories main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

8 dried guajillo chiles, stemmed and seeded
2 plum tomatoes, quartered
1 small white onion, quartered
8 cloves garlic, unpeeled
Kosher salt
2 pounds beef chuck, cut into 1- to 2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cup roughly chopped fresh cilantro (leaves and stems)
1 cup roughly chopped fresh cilantro (leaves and stems)
1/4 teaspoon dried thyme
2 bay leaves
Freshly ground black pepper
Corn tortillas, warmed, and assorted toppings, for serving

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.

SOUTHERN TEXAS-STYLE BEEF BARBACOA

Southern Texas-Style Beef Barbacoa image

This tender, slow-cooked beef tastes great on burritos and tacos. My family of 8 goes nuts over it, and 5 lbs. of this meat isn't enough to satisfy them. It takes a long time to prepare, but the wait is worth the effort.

Provided by Josh Wirfs

Categories Main Dish Recipes

Time 3h15m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ teaspoons ground black pepper
1 tablespoon dried oregano
1 ½ teaspoons cayenne pepper
1 ½ teaspoons chili powder
1 ½ teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon seasoned salt
1 (3 pound) boneless beef chuck roast

Steps:

Prepare a smoker with dampened hickory wood charcoal. The heat inside your grill or smoker should be around 180 to 200 degrees F (80 to 95 degrees C). Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
Place the chuck roast into a mixing bowl, and rub all over with the spice mixture. Place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. The meat should be a dark red color, and the edges should be darkened. Place the meat into a roasting pan, and seal tightly with aluminum foil.
Preheat an oven to 325 degrees F (165 degrees C).
Bake the barbacoa in the preheated oven for 1 1/2 hours until very tender. Uncover the beef, and shred with two forks while still hot.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.1 g, Cholesterol 51.7 mg, Fat 12.7 g, Fiber 0.5 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 306.5 mg, Sugar 0.2 g

Tips:

- To make the barbacoa, you can use a variety of cuts of beef, such as chuck roast, flank steak, or brisket. - Make sure to cook the beef until it is very tender, so that it can be easily shredded. - If you don't have a Dutch oven, you can cook the barbacoa in a slow cooker on low for 8-10 hours. - The barbacoa can be made ahead of time and reheated when you're ready to serve it. - You can also freeze the barbacoa for up to 3 months. - To make the tacos, you can use any type of tortillas you like, such as corn tortillas, flour tortillas, or whole wheat tortillas. - Be sure to warm the tortillas before serving them. - You can top the tacos with a variety of toppings, such as salsa, guacamole, sour cream, and cheese. - Serve the tacos immediately.

Conclusion:

Grilled beef barbacoa tacos are a delicious and easy-to-make meal that is perfect for a party or a weeknight dinner. The barbacoa is made with tender beef that is cooked in a flavorful sauce, and the tacos are topped with your favorite toppings. So next time you're looking for a delicious and satisfying meal, try out these grilled beef barbacoa tacos. You won't be disappointed!