Slow-Cooked Beef Barbacoa Tacos with Lime-Cilantro Rice and Mexican Street Corn
D
Denis
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This Slow-Cooked Beef Barbacoa Tacos recipe is a flavorful and satisfying dinner that's perfect for feeding a family of 4. The tender, spiced beef is slow-cooked to perfection, while the lime-cilantro rice and Mexican street corn provide complementary sides. Plan for about 3 hours of total cooking time, including 2-3 hours for the beef to slow cook until meltingly tender. This recipe is fairly straightforward, with some advance prep like marinating the beef and making the rice. With the right ingredients and a bit of patience, you'll have a delicious, homemade taco night in no time!
Meat, Eggs, & Dairy
- 3 pounds beef chuck roast
- 1 cup cheddar cheese
Fresh Produce & Herbs
- 1 whole yellow onion
- 4 whole lime
- 1 bunch cilantro
- 4 ears corn
- 1 whole jalapeño
Seasonings & Spices
- 6 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Pantry Items
- 2 cups long-grain white rice
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 can tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 12 small corn tortilla
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