Beef
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Smoked Barbacoa Tacos
Prep
cook
total
Ingredients
🥩 Barbacoa
- 3–4 lb chuck roast (leave whole or cut into 2–3 large chunks)
- 2 packets Spanglish Asadero Barbacoa seasoning
- 1 whole white onion
- 6 garlic cloves
- 3 dried guajillo chiles (stemmed & seeded)
- 3 bay leaves
- 2½ cups warm beef broth
- Banana leaves (softened)
🌽 Tallow Corn Tortillas
- 2 cups masa harina
- 1½ cups warm water
- 1 tsp salt
- 1 tbsp melted beef tallow
🫑 Roasted Tomatillo Salsa
- 6 tomatillos (husks removed)
- 1–2 jalapeños or serranos
- 2 garlic cloves
- ¼ white onion
- Handful fresh cilantro
- Juice of 1 lime
- Salt to taste
🌮 For Serving
- Diced white onion
- Chopped fresh cilantro
- Lime wedges
Barbacoa
Directions
- Season chuck roast with 1 packet of Spanglish Asadero Barbacoa seasoning. Rest at least 30 minutes (or overnight).
- Smoke at 250°F for 2 hours to build flavor.
- While smoking, roast tomatillos, peppers, garlic, and onion until lightly charred. Mash in a molcajete for texture (or blend until smooth). Stir in cilantro, lime, and salt. Chill.
- Soak guajillos in 1 cup warm beef broth 10–15 minutes.
- Blend softened guajillos with soaking broth, whole white onion, garlic, bay leaves, remaining broth, and second seasoning packet of Spanglish Asadero Barbacoa until smooth.
- Line Dutch oven with banana leaves. Pour blended liquid in bottom. Place smoked chuck on top. Fold leaves over meat and cover.
- Cook at 275°F for 3–4 hours until probe tender (200–205°F). Rest 30 minutes in liquid. Chop (don’t shred) and mix with a little broth until glossy.
- Mix masa, salt, warm water, and melted tallow until soft dough forms. Rest 10 minutes. Divide, press thin, and cook on hot skillet ~45 seconds per side. Keep warm.
- Assemble with chopped barbacoa, diced white onion, cilantro, lime, and chilled salsa. Serve with extra broth if desired.
