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Beef Barbacoa Tacos with Consomé

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Tender shredded beef barbacoa slow-cooked in a rich chili sauce, served in corn tortillas with fresh toppings and a savory consomé for dipping.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1–8 hours depending on method
  • Total Time: 1 hour 45 minutes to 8 hours 30 minutes
  • Yield: 12 tacos (serves 4–6)
  • Category: Main Course
  • Method: Slow Cooking or Pressure Cooking
  • Cuisine: Mexican
  • Diet: Halal

Ingredients

  • 2 1/2 pounds beef chuck roast or beef brisket
  • 3 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1/4 cup apple cider vinegar
  • 4 garlic cloves
  • 1 small onion, chopped (about 3/4 cup)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 2 cups beef broth
  • 2 cups reserved cooking liquid
  • 1 bay leaf
  • 1/4 teaspoon salt (for consomé)
  • 1/4 teaspoon black pepper (for consomé)
  • 12 corn tortillas
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • Optional: 1/2 cup sliced radishes
  • Optional: 1 ripe avocado, sliced
  • Optional: 1/2 cup salsa

Instructions

  1. Soak guajillo and ancho chilies in hot water for 15–20 minutes until soft, then drain.
  2. Blend soaked chilies with apple cider vinegar, garlic, onion, cumin, paprika, oregano, salt, and pepper until smooth. Add a bit of soaking water if needed.
  3. Place beef in a slow cooker or pressure cooker. Pour chili sauce over the meat and add beef broth.
  4. For slow cooker: cook on low 6–8 hours or high 4–5 hours. For pressure cooker: cook on high pressure for 60 minutes, then natural release.
  5. Shred the cooked beef with two forks and return it to the cooking liquid. Reserve 2 cups of the liquid for consomé.
  6. To make the consomé, strain the reserved liquid into a saucepan. Add bay leaf, simmer 5–10 minutes. Season with salt and pepper, then remove bay leaf.
  7. Warm tortillas in a skillet or wrapped in a towel. Fill each with shredded beef, chopped onion, and cilantro.
  8. Serve tacos with lime wedges and a small bowl of hot consomé for dipping. Add optional toppings if desired.

Notes

  • Use beef cheek or shank for an even richer texture.
  • Add a dried chipotle chili for a spicier kick.
  • Barbacoa and consomé can be stored separately and reheated easily.
  • Freeze leftover beef for up to 3 months.
  • Warm tortillas before filling to prevent cracking.

Nutrition

Find it online: https://savorymomskitchen.com/beef-barbacoa-tacos-with-consome/