Tacos de Barbacoa Beef

Barbacoa has its roots in the Mayas who developed the 'Pib' technique - cooking meat and vegetables underground using hot stones. It’s by no means an everyday meal in Mexico - it's typically cooked overnight ready for Saturday or Sunday to be sold on the food markets, where queues form from the early hours to take some home, before it runs out, to enjoy with friends and family. Most famous in central Mexico - especially Hidalgo, an hour’s drive from Mexico City - where you’ll find many ‘dueños’ (business owners) for whom Barbacoa is their passion and art and they dedicate their lives to perfecting it.

Savour a taste of central Mexico with this special dish! A perfect feast for familial gatherings or when you fancy a long dinner or lunch

This feast is delivered pre-prepared, cold, ready for you to heat, garnish serve and enjoy

Prep time - 10 minutes

1. These tacos are best enjoyed hot, so first get the salsa verde to room temperature and the garnishes out for serving - onion, coriander roughly chopped, lime in wedges
2. Heat up the beef, with a dash of water if needed, in a saucepan on a low heat for about 10 minutes, until its slightly juicy and heated through
3. Last, when you've got everyone ready to eat: heat up a griddle pan, or frying pan, on a very low heat (no oil), lay about 3-4 tortillas flat on the pan, not overcrowding so each tortilla can lay flat uncovered. Heat the tortillas for only about 30 seconds on each side. You know it’s time to turn the tortillas over when you see a ‘skin’ and small bubbles forming on the tortilla. Take very good care not to overheat the tortillas as they'll quickly harden - you want them soft. When a tortilla is ready, keep them warm in a tea towel.
4. Serve up! Have everyone make their own tacos: tortilla-barbacoa-salsa-coriander & onion, and finally, a squeeze of lime juice. ¡Buen provecho!

Refrigerate products on receipt.  Consume within 2 days of delivery. Alternatively, freeze tortillas, beef and salsa for up to 3 months. Defrost thoroughly before using then cook according to instructions

Allergens in BOLD & CAPITALIZED

• Barbacoa: beef (68%), white onion (26%), garlic (2%), olive oil (1%), apple cider vinegar [SULPHITES], (1%)oregano (<1%), cumin (<1%),salt (<1%)
• Corn tortillas: corn (68%), water (31%), calcium hydroxide (< 1%)
• Salsa: tomatillo (79%), jalapeno (11%), coriander (3%), onion (2%), garlic (2%), salt (2%)

If you have any additional questions please send us a message to hola@arredondos.co