Home
Recipes
Barbacoa pulled-beef tacos

Barbacoa pulled-beef tacos with ingredients alongside

Barbacoa pulled-beef tacos

Name: Barbacoa pulled-beef tacos
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 100ml cider vinegar; 2 limes juiced; 1 tbsp chipotle paste; 6 garlic cloves crushed; pinch of ground cloves; 1 tsp ground cumin; 1 tsp dried oregano; 2 bay leaves crumbled; 1 tsp light brown soft sugar; 1kg boneless beef shin cut into large pieces; 300ml beef stock; 6 large or 12 small soft tacos; small handful of coriander chopped; pickled red onion sliced radishes, or crumbled feta

Tom Kerridge

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 2 hrs and 30 mins

plus 1-2 hrs marinating and cooling

A star rating of 4.8 out of 5.12 ratingsRate

loading...

Treat family and friends to these tasty pulled-beef tacos marinated in a punchy sauce with chipotle, lime juice and garlic. It's a great sharing dish

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Peanut butter chicken curry

A star rating of 4.7 out of 5.82 ratings

Kleftiko-style lamb shanks

A star rating of 3.7 out of 5.18 ratings

Braised pork belly with borlotti beans

A star rating of 4 out of 5.15 ratings

Try these barbacoa pulled-beef tacos, then try our smashed beef kofte tacos, spicy beef taco bowl and Tex-Mex beef tacos. Next, try our beer-battered fish tacos, easy beef burritos and beef enchiladas.

Ingredients

Nutrition

Units:

MetricUS

100ml cider vinegar
2 limes

juiced
1 tbsp chipotle paste
6 garlic cloves

crushed
pinch of ground cloves
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves

crumbled
1 tsp light brown soft sugar
1kg boneless beef shin

cut into large pieces
300ml beef stock

To serve

6 large or 12 small soft tacos
small handful of coriander

chopped
pickled red onion

sliced radishes, or crumbled feta

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal266
fat13g
saturates5g
carbs2g
sugars1g
fibre1g
protein34g
salt0.3g

Method

step 1

Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it’s well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
step 2

Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
step 3

If the beef isn’t tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.

Recipe from Good Food magazine, September 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.12 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now