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Tacos with Shredded Beef Barbacoa and Mango Avocado Salsa - photo 1
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Tacos with Shredded Beef Barbacoa and Mango Avocado Salsa

Pikantne Latin American cuisine Main Dishes Mexican cuisine 240 min Medium 4 wyświetleń ~81.88 PLN - (0)
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Description

Here is a journey to the heart of Latin American cuisine, where tradition meets modernity. Barbacoa is a slow-cooking technique for meat, originating from the Caribbean and perfected in Mexico, which gives beef an extraordinary tenderness and depth of flavor. The meat, marinated in an aromatic blend of smoked chipotle peppers, cumin, and lime juice, falls apart under the pressure of a fork. The rich, smoky flavor of the beef is complemented by a fresh, vibrant salsa made from ripe, sweet mango, creamy avocado, and spicy jalapeño pepper. The dish is served in warm corn tortillas, creating a meal with balanced flavors, a play of textures, and a festival of colors. Perfect for a gathering with friends or a special dinner that will transport you to the sunny streets of Mexico.

Składniki (20)

Servings:
4
  • Beef shoulder 800 g
  • Onion 2.3 szt.
  • Garlic 4 ząbki
  • Lime juice 120 ml
  • Apple cider vinegar 60 ml
  • Beef broth 250 ml
  • Rapeseed oil 30 g
  • Dried oregano 4 g
  • Mango 1 szt.
  • Avocado 0.8 szt.
  • Jalapeño pepper 15 g
  • Fresh cilantro 30 g
  • Corn tortillas 12 szt.
  • 🌿 Przyprawy
  • Chipotle peppers in adobo sauce 2 szt.
  • ground cumin 0.8 łyżeczka
  • Ground cloves 1 g
  • Bay leaf 6.7 szt.
  • Salt 13 g
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Sour cream 18% 100 g
💰 Szacowany koszt dania: ~81.88 PLN (20.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beef Barbacoa

1

Start by preparing the marinade. Peel one large onion (about 200g) and cut it into large cubes. Peel the garlic. In a blender jar or a tall container (if using an immersion blender), place the chopped onion, peeled garlic cloves, chipotle peppers with a tablespoon of adobo sauce, pour in the lime juice, apple cider vinegar, and broth. Add cumin, oregano, ground cloves, 10g of salt (about 2 level teaspoons), and freshly ground pepper. Blend everything into a smooth, uniform paste. It should have an intense, smoky aroma.

Ingredients: Onion, Garlic, Chipotle peppers in adobo sauce, Lime juice, Apple cider vinegar, Beef broth, ground cumin, Dried oregano, Ground cloves, Salt, Pieprz czarny świeżo mielony
Use a blender or an immersion blender. If you don't have a blender, chop everything very finely and mix in a bowl. Be careful with the chipotle peppers - they are spicy. Start with two, and if you like spicier flavors, add more.
2

Pat the beef dry with paper towels. This is key for achieving a nice browning. In a large, heavy pot (preferably cast iron or with a thick bottom), heat 2 tablespoons of oil over medium-high heat. When the oil is hot (it will start to shimmer slightly), carefully add the piece of beef. Sear it on all sides for about 3-4 minutes, until the surface is deeply browned. Do not move the meat too often; let it brown undisturbed.

Ingredients: Beef shoulder, Rapeseed oil
Use a pot with a capacity of at least 4-5 liters. Thoroughly drying the meat prevents fat from splattering and helps with the Maillard reaction, which creates flavor. Do not overcrowd the pot; if you have two smaller pieces of meat, fry them in batches.
3

When the meat is browned, reduce the heat under the pot. Pour the marinade prepared earlier over the meat. Make sure the marinade covers the meat. Add bay leaves to the pot. Bring everything to a gentle boil, then immediately reduce the burner to the absolute minimum.

Ingredients: Bay leaf
Be careful when pouring the marinade into the hot pot - it may splatter. Use a wooden spoon to scrape off all the browned bits stuck to the bottom of the pot from frying - that's the essence of flavor.
4

Cover the pot tightly with a lid and cook on the lowest heat for about 3 to 4 hours. The meat should gently simmer, not boil vigorously. Check every hour to see if the liquid has evaporated too much. If so, add a little hot water or broth. The meat is ready when it is extremely tender and can be easily pulled apart with two forks.

Alternatively, you can transfer the seared meat with the marinade to a slow cooker and cook on the 'low' setting for 6-8 hours. This is the perfect way to achieve maximum tenderness of the meat. Patience is key here!
5

When the meat is ready, carefully remove it from the pot onto a large cutting board or a deep plate. Remove and discard the bay leaves from the sauce. Using two forks, shred the meat into small pieces, separating it along the grain. Then transfer the shredded meat back into the pot with the sauce and gently mix. Let it sit in the sauce for at least 10 minutes to absorb all the flavors.

Ingredients: Beef shoulder
Use two forks, holding them back to back and pulling them apart to 'shred' the meat. If the sauce is too thin, you can reduce it by cooking uncovered for 5-10 minutes before adding the meat back in.

Mango and Avocado Salsa

6

While the meat is cooking, prepare the salsa. Peel the mango and avocado and cut them into even, small cubes (about 1 cm). Finely chop the remaining half of the onion (about 75g) and the jalapeño pepper very, very finely. Rinse the fresh cilantro, dry it, and chop it coarsely. Place all the chopped ingredients in a medium-sized bowl.

Ingredients: Mango, Avocado, Onion, Jalapeño pepper, Fresh cilantro
To easily cut a mango, slice off the 'cheeks' along the pit, score the flesh in a grid pattern without cutting through the skin, and then turn the skin inside out - the cubes will pop out on their own. When chopping jalapeño, wear gloves to avoid skin irritation.
7

In a bowl with the chopped ingredients, add the juice of one lime and about 3g of salt (half a teaspoon). Very gently mix everything with a spoon, trying not to mash the avocado. Taste and adjust with more salt or lime juice if needed. Set the salsa aside to let the flavors meld.

Ingredients: Lime juice, Salt
It's best to prepare the salsa no more than 30 minutes before serving. The lime juice will prevent the avocado from browning, but over time the salsa may become watery. Gently mix to maintain the shape of the cubes.

Assembling Tacos

8

Just before serving, heat the tortillas. Preheat a dry, clean skillet (preferably cast iron) over medium heat. Place the tortillas one at a time in the skillet and heat for about 20-30 seconds on each side. A ready tortilla should be warm, flexible, and may have a few lightly charred spots. Stack the hot tortillas on top of each other and cover with a clean kitchen towel to keep them warm and soft.

Ingredients: Corn tortillas
Do not heat the tortillas for too long, as they will become stiff and brittle. Alternatively, you can wrap a stack of tortillas in aluminum foil and heat them in an oven preheated to 160°C for 10 minutes.
9

Serve the dish in a 'do it yourself' style. Place a bowl of hot, pulled beef in sauce on the table, a bowl of fresh salsa, warmed tortillas, and optional toppings such as sour cream and extra lime wedges. Each guest can add a portion of meat to their tortilla, topped with a generous spoonful of salsa. Optionally, a dollop of sour cream can be added and everything can be drizzled with lime juice. Sprinkle with fresh cilantro for added freshness.

Ingredients: Beef shoulder, Corn tortillas, Sour cream 18%, Fresh cilantro, Lime juice
Tacos are best eaten right after assembling, when the tortilla is still warm, and the ingredients contrast in temperature and texture. Don't be afraid to eat with your hands - that's how they taste best!

Fun Fact

💡

The word 'barbacoa' comes from the Taino language of the Caribbean and originally referred to a wooden frame for roasting meat over a fire. Spanish conquistadors adapted this method, which over time evolved into traditional Mexican cooking in underground ovens. It is from 'barbacoa' that the English word 'barbecue' is derived.

Best for

Spotkanie z przyjaciółmi Letnia kolacja na tarasie Impreza w stylu meksykańskim Weekendowy obiad

Tips

🍽️ Serving

Create a 'taco bar' by setting all the ingredients in separate bowls. In addition to mango salsa, you can also serve chopped white onion with cilantro, sliced radishes, or a spicy tomato-based sauce. For drinks, Mexican beer with a wedge of lime, classic Margarita, or non-alcoholic Agua Fresca are perfect.

🥡 Storage

Store leftover pulled beef in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. The mango and avocado salsa is best eaten the same day. To reheat the meat, transfer it to a skillet with a little water or broth and heat over low heat until hot.

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