Barbacoa Street tacos

Mexican recipes

Meats and fowl

Dinner

Hard

300'

Goya brings the authentic taste of street food straight to your kitchen! In this traditional Mexican recipe, GOYA Corn Tortillas are filled with a tender chuck roast, skillfully transformed into mouthwatering barbacoa with the help of GOYA Sazonador Total. Top tacos with a colorful mix of avocado, onion, radish, fresh cilantro, a hint of lime and GOYA Salsita to your liking. What these GOYA® Corn Tortilla or Taquitos lack in size, they more than make up for on flavor!

Ingredients Preparation Share

Ingredients

Rations:
  • 2260 gr chuck roast, cut in half
  • 2 tbsp. of Complete Seasoning
  • 1 onion grated
  • 1 can tomato sauce
  • 1 can of Chipotle peppers in sauce
  • 0.25 cup of cider vinegar
  • 2 tsp. ground cumin
  • 2 tsp. oregano
  • 0.25 tsp. ground cloves
  • 1 packet chicken flavored bouillon
  • 9 for servings of Corn Tortillas
  • 1 tsp., to taste of Green Sauce
  • 1 tsp., to taste of Taquera Sauce
  • 1 avocado for topping
  • 1 caramelized onion for topping
  • 1 radishes for topping
  • 1 lime slices for topping
  • 1 cilantro for topping

Preparation

  1. Preheat oven to 148 °C.
  2. Place roast in large nonreactive roasting pan or large baking dish. Sprinkle with Sazonador. Combine tomato sauce, onion, chipotle, 2 tablespoons adobo sauce, vinegar, cumin, oregano, cloves, bouillon and 1 cup water in bowl. Pour around roast. Cover the pan tightly with foil.
  3. Bake until metal fork inserts easily into the center, about 4 hours. Transfer meat to plate to cool. Place cooking liquids in large saucepan. Simmer over medium high heat, stirring occasionally, until thickened and reduced to 1-3/4 cups, about 16 minutes.
  4. Break meat apart; remove any sinew and discard. Shred beef, using fingers or two forks. Add to sauce and simmer heated through. Spoon into tortillas and serve with salsa and toppings.

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