Barbacoa Tacos
Beef slow-braised in a chilli adobo, served with its rich consomme.
About this recipe
Barbacoa is a culinary tradition stretching back to pre-Hispanic times. In its traditional preparation, lamb (or beef) is wrapped in maguey leaves and cooked in a pit dug in the earth over hot coals. The result is incredibly tender, aromatic meat. The home version achieves similar results using a pressure cooker or slow cooker. It is served in tortillas with onion, coriander, salsa, and a bowl of consomme on the side.
History & Origin
Barbacoa has deep pre-Hispanic origins, being one of the oldest cooking techniques in Mesoamerica. Its name comes from the Taino 'barbakoa', a term describing the wooden or stone structure used for cooking over embers, which also gave rise to the English word 'barbecue'. In its most traditional form, practised in Hidalgo and the State of Mexico, lamb is wrapped in maguey leaves and cooked overnight in a pit dug into the earth with hot stones - a method that infuses the meat with an incomparable smoky flavour. The consomme collected beneath the meat is a liquid treasure, served in cups on the side with chickpeas, rice and chilli. Sunday barbacoa is a sacred ritual in central Mexico, where entire families queue from early morning at the neighbourhood barbacoero's stall.
Estimated cost
£53.83
Total cost
£6.73
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
407
Calories
19g
Protein
41g
Carbohydrates
18g
Fat
3g
Fibre
779mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Remove the veins and seeds from the guajillo, ancho, and morita chillies. Toast briefly on a dry griddle until fragrant. Soak in hot water for 15 minutes.
- 2
Blend the soaked chillies with the garlic, half the onion, the cloves, allspice berries, cumin, vinegar, and a splash of the soaking water until very smooth. Strain through a sieve.
- 3
Season the meat with salt and coat thoroughly with the adobo. Marinate in the fridge for at least 4 hours, or ideally overnight.
💡 Avocado leaves lend a subtle anise-like flavour that is characteristic of barbacoa. They can be found dried at Mexican grocery shops.
- 4
Preheat the oven to 150°C. Wrap the meat with its adobo tightly in foil, creating a sealed parcel. Place in a deep roasting tin.
- 5
Pour 500 ml of water into the bottom of the tin (not inside the parcel). This creates steam and prevents the meat from drying out.
- 6
Braise in the oven for 3.5-4 hours until the meat is so tender it falls apart easily. Collect the juices from inside the foil parcel - this is your consomme.
- 7
Shred the meat and mix it with a little of the consomme to keep it moist and flavourful.
- 8
Heat the remaining consomme separately. Serve the barbacoa in warm corn tortillas with diced onion, fresh coriander, salsa, lime wedges, and a cup of consomme on the side.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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