Description
These Barbacoa Tacos bring the rich, smoky flavors of traditional Mexican barbacoa to your table with tender, slow-cooked meat served on soft flour tortillas, topped with fresh red cabbage, zesty pico de gallo, and lime wedges for an authentic and vibrant taco experience.
Ingredients
Scale
Main Ingredients
- 2 cups barbacoa meat (click for recipe)
- 8 small flour tortillas
- ½ cup red cabbage (shredded)
- 2 limes (cut into wedges)
- Fresh cilantro (for serving)
- 2 cups pico de gallo (for serving, click for recipe)
Salsa Verde Ingredients
- 3 tomatillos
- ¼ white onion (chopped)
- 3 cloves garlic
- 2 chipotle peppers in adobo sauce
- 2 tablespoons chopped cilantro
- 1 teaspoon ground black pepper
- 1 teaspoon A1 steak sauce
- 1½ limes (juiced)
Instructions
- Prepare the Salsa Verde: In a blender, combine the tomatillos, chopped white onion, garlic cloves, chipotle peppers in adobo sauce, chopped cilantro, ground black pepper, A1 steak sauce, and fresh lime juice. Blend until smooth to create a smoky, tangy salsa verde that will enhance the flavor of your tacos.
- Assemble the Tacos: Warm the small flour tortillas on a hot skillet or griddle until soft and pliable. Place a generous portion of warm barbacoa meat onto each tortilla, then top with shredded red cabbage for crunch and texture. Spoon over some of the freshly made salsa verde and pico de gallo for freshness and zest. Garnish with fresh cilantro leaves and serve with lime wedges to squeeze over the tacos for an added burst of citrus flavor.
Notes
- You can substitute the flour tortillas with corn tortillas for a gluten-free option.
- Barbacoa meat can be made ahead of time and refrigerated or frozen to save time on tacos day.
- The salsa verde adds both heat and acidity, so adjust the number of chipotle peppers to suit your spice preference.
- Warm the tortillas in a dry skillet instead of the microwave for better texture.
- Leftover salsa verde can be refrigerated for up to 3 days and used as a sauce or dip.
