TacosEasyFree

Crispy Fried Barbacoa Tacos

Name: Crispy Fried Barbacoa Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 600 g Shredded beef barbacoa (bought or homemade); 12 Corn tortillas (small); 1 White onion (finely chopped); 1 bunch Fresh coriander; 200 ml Vegetable oil (for deep-frying)

50 min (20 prep + 30 cook) Easy 4 servings Hidalgo

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Corn tortillas filled with shredded beef barbacoa, fried crispy and served with dipping broth.

About this recipe

Crispy barbacoa tacos are the crunchy version of the classic from Hidalgo state: corn tortillas filled with shredded beef barbacoa - cheek or shin slow-cooked in an earthen pit with maguey leaves - folded and deep-fried until golden and crispy. Served with hot barbacoa broth for dipping, white onion, coriander and a borracha salsa of pasilla chilli with pulque or beer. Hidalgo state barbacoa is an Intangible Cultural Heritage of Mexico.

History & Origin

Hidalgo state barbacoa has a history stretching back to the Otomi and Nahua peoples who inhabited the Mezquital Valley. The technique of cooking meat wrapped in maguey leaves inside a sealed earthen pit - the barbacoa or tlaolli oven - allowed for a slow 8-to-12-hour cook that yielded incredibly tender meat infused with the aromas of maguey. The popularisation of barbacoa at taquerías - especially on Sundays at the markets of Pachuca, Actopan and Tulancingo - transformed this celebration dish into a weekend meal for millions of Mexicans.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

490

Calories

30g

Protein

44g

Carbohydrates

20g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If using bought barbacoa, heat it in a pan with its own juices until piping hot and moist. If homemade, shred and reserve the broth.
💡 Barbacoa reheated in its juices is more flavoursome than heated dry - the juices are the flavour.
2
Warm the tortillas on a damp griddle until pliable. Place a spoonful of barbacoa in the centre of each tortilla, fold and secure with a cocktail stick.
💡 Don't overfill - the fried tacos will open if they have too much filling.
3
Heat oil in a frying pan to 170°C. Fry the taquitos for 2-3 minutes per side until golden and crispy. Drain on kitchen paper.
💡 You can use an air fryer at 200°C for 8 minutes for a lighter version.
4
Serve with hot barbacoa broth in a bowl for dipping, finely chopped white onion and coriander on top. Add pasilla chilli borracha salsa if available.
💡 Dip the taco into the broth as with birria tacos - it is the ritual.