I started with some barbacoa beef that I pulled from the
freezer. Thawed and re-heated in a saucepan, you would’ve never guessed it had
been frozen. I then broiled peppers (this idea came from CL) until lightly
charred and sliced them into thin strips. The beef was flavorful enough that
the tacos didn’t need much more for accompaniment. I served with corn
tortillas, browned in a pan, and we topped the tacos with homemade guacamole
(made with tomatoes, cilantro, lime juice, garlic salt, and seasoned with salt
and pepper), sour cream, and cheese.
Whether you go the salad route or the taco route, you need
to make this barbacoa beef!
Three Years Ago: Peach Amaretto Upside Down Cake
Barbacoa Tacos
*makes approximately 12 tacos
Ingredients:
-1/2 batch barbacoa beef, reheated if frozen or made ahead of time
-3 bell peppers
-4 avocados
-1/2 red onion, finely diced
-1/4 cup cilantro, finely chopped
-juice from 1-2 limes
-1/2 tsp garlic powder
-salt & pepper, to taste
-sour cream
-shredded cheddar
Directions:
1. Cut bell pappers in half and place on a baking sheet lined with foil. Broil on high until beginning to char, flipping halfway through (approximately 4 minutes a side). Allow peppers to cool slightly and cut into thin strips.
2. Heat tortillas in a small skillet over medium-high heat, cooking for about 15 seconds a side or until beginning to brown.
3. In a medium-sized bowl, mash avocados with onion, cilantro, lime juice, and garlic powder. Season with salt and pepper, to taste.
4. Top tortillas with beef, peppers, guacamole, sour cream, and cheese. Serve immediately.
