For a less spicy taco:
- Do not add the chipotle peppers in adobe sauce
- An alternative for a little bit of spice, but not so hot – 2-3 Tbsp. of ground chili powder
Can I Make Barbacoa Tacos in Advance?
Yes! This is a great recipe to make in advance because the longer it sits in the juices the more flavor it will take on.
Reheating: Reheat meat in its’ juices in a covered saucepan on the stovetop until heated through
Can I Freeze Barbacoa Meat?
Yes! Once the meat has cooled, place it in a freezer bag and freeze for up to 3 months
Thawing: You can thaw it overnight in the refrigerator, in a slow cooker on low (with the lid on), or in a covered saucepan on low heat until heated through
What Kind of Tortilla Should Barbacoa Tacos be Served on?
I prefer a corn tortilla, but you can also use flour tortillas. It’s really a matter of preference
How do you Shape Corn Tortillas into Taco Shells?
I like to first, preheat the oven to around 350 degrees. Then, I set them across 2 slats of my oven rack so they hang down on either side. I then bake them for about 5 minutes. They are ready when your tongs can lift them up and they still hold their shape.
Another tip: for crunchy corn tacos, spray the tortillas with cooking oil before baking
What Should I Serve with Barbacoa Tacos?
- black beans
- fresh cilantro
- sliced radishes
- sour cream
- Spanish rice
Tips and Tricks:
- use my method above to shape corn tortillas into shaped taco shells
- cooking this barbacoa low and slow for about 8-9 hours, but you can still speed up the process by turning your slow cooker to high and cooking it for about 4-5 hours
- you can substitute liquid beef broth for the water and bouillon cubes – you’ll need 2 cups
- if the chipotle peppers are too spicy, then substitute chili powder for a milder flavor (about 3 Tbsp.)
Nutritional Values are only an estimate