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(2 people)


For meat:

  • 600 g of veal for stewing.

  • 1/2 onion

  • 2 cloves of garlic

  • 2 bay leaves

  • 5 g salt

For the sauce:

  • 3 red chilies

  • 25 ml white wine vinegar

  • 1 clove of garlic

  • 1 clove

  • 1 pinch of ground black pepper

  • 1 pinch of dried oregano

  • 1 pinch of dried thyme

  • 1 pinch of ground cumin

  • 1 pinch ground ginger

  • 1 pinch of ground cinnamon

  • Salt to taste

To assemble:

  • 12 corn tortillas (or corn and wheat mix) for tacos.

  • 20 ml extra virgin olive oil

  • 1/2 onion

  • 1/2 lime

  • 4-6 sprigs fresh cilantro (optional)

Method:Cook the meat together with its ingredients in a saucepan with plenty of water for 3 hours or until tender, over low heat.

  1. Remove the meat from the pan and shred it with two forks.

  2. Strain the broth and set aside 300 ml for our tacos (keep the rest for other preparations).

  3. Boil the chiles in a saucepan with water for 5 minutes, turn off the heat and let stand for 5 more minutes.

  4. Crush the chiles together with the reserved broth, vinegar, garlic clove, cloves, ground black pepper, oregano, thyme, cumin, ginger, ground cinnamon and salt.

  5. Mix the sauce with the shredded meat and cook for 30 minutes over low heat.

  6. Fill the tortillas with the meat, fold and brush each taco with oil on both sides.

  7. Mark the tacos in a hot frying pan and turn to brown on both sides

  8. Cut half an onion into thin strips and half a lime into quarters.

  9. Serve the Jalisco style barbacoa tacos with the onion, lime and, if desired, fresh cilantro.

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