Sunday, June 28, 2015

Barbacoa Tacos

We were on vacation last week, a short week at the North Shore. This meant a lot of meals out. I knew that I needed to make a meal plan of good, homemade food for the week.

I chose this first meal because it needed a few hours to braise and Sundays are good for that- it's usually a stay-at-home and relax day around here.



The beef roast was braised in a fragrant mixture of chipotle peppers, oregano, cumin, garlic, lime juice, broth, onions and a few other things. It came together easily and then I let it simmer for 3 hours. The house smelled great!


The meat is done and ready to be shredded.


And back in the sauce for a quick warmup.


I thought of my Grandma Loreto as I warmed up tortillas for dinner. I told James that one of my favorite memories is eating her fresh (flour) tortillas with mantequilla (butter). Mmmmm. He didn't believe me that it is heavenly- he needs some convincing. Challenge accepted!

Anyway, there was quite a bit of heat in this meal. I would cut the chipotle peppers from 4 to 3, maybe 2. We also talked about using "taco stand" size tortillas and doubling them up. The liquid from the beef and added lime juice squeezes made for tacos that fell apart. With the smaller tortillas there would be less guilt about eating four tortillas for two tacos? Well, it's a thought.

We are definitely making this again! It would be a great meal for guests since you're really just assembling at the last minute. We served this with fresh corn on the cob.

Click here for the stolen recipe for Barbacoa Tacos.


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