Crispy Fried Barbacoa Tacos

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, cilantro and a borracha salsa of pasilla chile with pulque or beer. Hidalgo state barbacoa is an Intangible Cultural Heritage of Mexico.

1. 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. 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. 3

   Heat oil in a skillet 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. 4

   Serve with hot barbacoa broth in a bowl for dipping, finely chopped white onion and cilantro on top. Add pasilla chile borracha salsa if available.

   💡 Dip the taco into the broth as with birria tacos - it is the ritual.