Atlanta Buford Highway Mexican Tacos de Barbacoa
Slow-braised, shredded beef tacos on corn tortillas reflecting the strong Mexican food culture along Atlanta's Buford Highway.
- Prep
- 20 min
- Cook
- 240 min
- Total
- 260 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Dutch oven or slow cooker
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16
- carbs
- 20
- protein
- 26
- calories
- 320
Instructions
- 1
Toast the guajillo chiles in a dry skillet briefly. Soak them in hot water for 10 minutes.
- 2
Blend the soaked chiles, garlic, half the onion, cumin, and a little broth until smooth.
- 3
Season the beef with salt. Sear all sides in a Dutch oven until browned.
- 4
Pour the chile mixture, remaining broth, and bay leaves over the beef.
- 5
Add the remaining onion quarters to the pot.
- 6
Cover and braise on low heat, or in a slow cooker, for 4–5 hours until tender.
- 7
Shred the beef. Mix the meat with some of the cooking liquid.
- 8
Warm the tortillas. Fill with shredded beef and top with diced onion, cilantro, and lime.
Chef's tips
Cook the beef on low heat until it pulls apart easily with a fork. Char tortillas briefly in a dry skillet for great flavor.
Storage
Refrigerate shredded beef up to 4 days; freezes well up to 3 months.
Reheating
Reheat beef in a covered skillet with a splash of the cooking liquid.
Common mistakes to avoid
- •Skipping the initial browning step, which cuts down on deep savory flavor.
- •Rushing the slow cook, which leaves the beef tough instead of fork-tender.
Serving suggestions
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