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TACOS DE BARBACOA

RECETA

Taco de Barbacoa

(2 people)


Ingredients:

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.

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

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

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

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

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

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

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

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

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

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