Barbacoa Street Tacos

Barbacoa Street Tacos

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Prep time

25m

Total time

4h 40m

Yields

8-10

Servings

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La Cocina Goya

Taquitos de Barbacoa

Goya brings the authentic taste of street food straight to your kitchen! In this traditional Mexican recipe, GOYA® Mini Corn Tortilla-Taquitos are filled with a tender chuck roast, skillfully transformed into mouthwatering barbacoa¬ with the help of GOYA® Sazonador Total. Top tacos with a colorful mix of avocado, onion, radish, fresh cilantro, a hint of lime and GOYA® Salsita to your liking. What these GOYA® Mini Corn Tortilla-Taquitos lack in size, they more than make up for on flavor!

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  • Ingredients
  • Directions

Ingredients

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1

(5 lb.) chuck roast, cut in half

1 can (8 oz.)

GOYA® Tomato Sauce

1

onion, grated

5 tbsp.

sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce

¼ cup

cider vinegar

2 tsp.

ground cumin

2 tsp.

oregano

¼ tsp.

ground cloves

GOYA® Salsita, for topping

Avocado, sautéed onions, radishes, lime wedges and cilantro for topping

 

 

Note: I yielded 2lb. 2oz. cooked cleaned beef from 5 lbs of chuck; about 6 cups shredded beef

Directions

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Step 1

Preheat oven to 300 °F.

Step 2

Place roast in large nonreactive roasting pan or large baking dish. Sprinkle with Sazonador. Combine tomato sauce, onion, chipotle, 2 tablespoons adobo sauce, vinegar, cumin, oregano, cloves, bouillon and 1 cup water in bowl. Pour around roast. Cover pan tightly with foil.

Step 3

 

Bake until metal skewer inserts easily into the center, about 4 hours. Transfer meat to plate to cool. Place cooking liquids in large saucepan. Simmer over medium high heat, stirring occasionally, until thickened and reduced to 1-3/4 cups, about 16 minutes.

Step 4

Break meat apart; remove any sinew and discard. Shred beef, using fingers or two forks. Add to sauce and simmer heated through. Spoon into tortillas and serve with salsa and toppings.

Tip by La Cocina Goya

Beef and sauce can be refrigerated for up to 4 days in advance. Bring to room temperature for easy shredding, or shred before storing. Barbacoa can be stored frozen for up to 4 months.

Recipe Tags

Main Dishes Mexico Over 60

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