Barbacoa Beef Tacos

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Ishi

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May 30, 2018
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First time cooking Barbacoa style beef! All I had was an arm roast ( wish I had a chunk roast for better shredding purposes). The roast was smoked on the grill for a couple hours.
IMG_7775.jpeg

The sauce was made up with beef broth, kosher salt, cumin, chili powder, onion and garlic powder and paprika.
IMG_7774.jpeg

The roast was panned up with the spices and covered till the meat was done.
IMG_7776.jpeg

Early in the morning a salsa was made with pineapple so the flavors could mingle till dinner time.
IMG_7771.jpeg

A homemade Spanish rice was also made as a side dish.
IMG_7777.jpeg

The results with awesome flavors.
IMG_7779.jpeg

Money shot
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I’m a hard shell guy and the Mrs likes soft shells. We went through a pile of napkins as the juices were running wild!
 

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Oh wow! My kind of meal right there and you nailed it! Looks delicious, nicely done.
Thanks Rafter and I enjoy the flavors of Mexican food.
 
That is just "Awesomerest " really that's a word.

I am more of a soft shell kind of guy also and Mona likes the other,
and Mexican flavours love our house also.
Pass the napkins and a couple soft ones loaded this way

Well done, and congrats on the feature.

David
 
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First time cooking Barbacoa style beef! All I had was an arm roast ( wish I had a chunk roast for better shredding purposes). The roast was smoked on the grill for a couple hours.
View attachment 714630
The sauce was made up with beef broth, kosher salt, cumin, chili powder, onion and garlic powder and paprika.
View attachment 714631
The roast was panned up with the spices and covered till the meat was done.
View attachment 714633
Early in the morning a salsa was made with pineapple so the flavors could mingle till dinner time.
View attachment 714634
A homemade Spanish rice was also made as a side dish.
View attachment 714635
The results with awesome flavors.
View attachment 714636
Money shot
View attachment 714637
I’m a hard shell guy and the Mrs likes soft shells. We went through a pile of napkins as the juices were running wild!
Looks great, I got to get back into making stuff like yours. Our oldest daughter has become a Biria fan at a couple of the good Mexican Restaurants we have around Fargo so she has put that on my list of learn to make at home.
So if anyone has a good Biria Recipe/guidelines I would love to see it.
 
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WOW those look awesome! send over half dozen please!
 
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looks great and right on time, we have taco Tuesday in the weekly rotation. Actually planning barbacoa tacos tonight but will cook them up birria style.

I'll take some of yours for lunch now! LOL
 
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Outstanding visuals. I have always been a hard shell fan but stopped making them at home because they usually just fall/break apart. I never thought I liked soft corn tortillas because they were weak on the plate at the Latino places, so much so that they often served them with two tortillas to stand up to the fillings and the corn flavor overpowered the fillings.

I get my "crunchy" corn tortilla fix in the Mexican restaurants where they are crunchy, but dont fall apart...until the seemingly always wet beef (I prefer the beef) soaks through. It's a race to the finish but good!

mcokevin here inspired me to try white corn tortillas and give them a fairly quick dry-fry.

Here's the thread

Turned out to be an excellent balance between the crunchy corn that breaks apart and the limp corn of a soft corn tortilla.

This is a different conversation than flour tortillas of course, which we usually just lightly toast, trying not to over do them so they are toasted but still pliable for use with fajita style tacos, and I use them for quesadillas in a dry fry quesadilla pan.
 
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Looks great, I got to get back into making stuff like yours. Our oldest daughter has become a Biria fan at a couple of the good Mexican Restaurants we have around Fargo so she has put that on my list of learn to make at home.
So if anyone has a good Biria Recipe/guidelines I would love to see it.

looks great and right on time, we have taco Tuesday in the weekly rotation. Actually planning barbacoa tacos tonight but will cook them up birria style.

I'll take some of yours for lunch now! LOL
They are on my list too. I've only had them once. They are kind of like a Mexican version of a beef dip sandwich!
 
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Man that's a winning meal!
It was very good! Thanks
Man that's a winning meal!
It was very good and thank you!
Uh yeah I'm gonna need like at least a dozen or so of those please. Thank you. Looks beyond amazing.
Five was the best I could do even with the leftovers the night before
I would devour that in a heart beat.
Try it and you won’t be disappointed.
That is just "Awesomerest " really that's a word.

I am more of a soft shell kind of guy also and Mona likes the other,
and Mexican flavours love our house also.
Pass the napkins and a couple soft ones loaded this way

Well done, and congrats on the feature.

David
I can do both but if hard shell is available I’m all in.
Looks great, I got to get back into making stuff like yours. Our oldest daughter has become a Biria fan at a couple of the good Mexican Restaurants we have around Fargo so she has put that on my list of learn to make at home.
So if anyone has a good Biria Recipe/guidelines I would love to see it.
I need to try Biria real soon.
WOW those look awesome! send over half dozen please!
Thanks sandyut
looks great and right on time, we have taco Tuesday in the weekly rotation. Actually planning barbacoa tacos tonight but will cook them up birria style.

I'll take some of yours for lunch now! LOL
Enjoy the tacos
Outstanding visuals. I have always been a hard shell fan but stopped making them at home because they usually just fall/break apart. I never thought I liked soft corn tortillas because they were weak on the plate at the Latino places, so much so that they often served them with two tortillas to stand up to the fillings and the corn flavor overpowered the fillings.

I get my "crunchy" corn tortilla fix in the Mexican restaurants where they are crunchy, but dont fall apart...until the seemingly always wet beef (I prefer the beef) soaks through. It's a race to the finish but good!

mcokevin here inspired me to try white corn tortillas and give them a fairly quick dry-fry.

Here's the thread

Turned out to be an excellent balance between the crunchy corn that breaks apart and the limp corn of a soft corn tortilla.

This is a different conversation than flour tortillas of course, which we usually just lightly toast, trying not to over do them so they are toasted but still pliable for use with fajita style tacos, and I use them for quesadillas in a dry fry quesadilla pan.
Thank you!
Outstanding visuals. I have always been a hard shell fan but stopped making them at home because they usually just fall/break apart. I never thought I liked soft corn tortillas because they were weak on the plate at the Latino places, so much so that they often served them with two tortillas to stand up to the fillings and the corn flavor overpowered the fillings.

I get my "crunchy" corn tortilla fix in the Mexican restaurants where they are crunchy, but dont fall apart...until the seemingly always wet beef (I prefer the beef) soaks through. It's a race to the finish but good!

mcokevin here inspired me to try white corn tortillas and give them a fairly quick dry-fry.

Here's the thread

Turned out to be an excellent balance between the crunchy corn that breaks apart and the limp corn of a soft corn tortilla.

This is a different conversation than flour tortillas of course, which we usually just lightly toast, trying not to over do them so they are toasted but still pliable for use with fajita style tacos, and I use them for quesadillas in a dry fry quesadilla pan.
 
Last edited:
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First time cooking Barbacoa style beef! All I had was an arm roast ( wish I had a chunk roast for better shredding purposes). The roast was smoked on the grill for a couple hours.
View attachment 714630
The sauce was made up with beef broth, kosher salt, cumin, chili powder, onion and garlic powder and paprika.
View attachment 714631
The roast was panned up with the spices and covered till the meat was done.
View attachment 714633
Early in the morning a salsa was made with pineapple so the flavors could mingle till dinner time.
View attachment 714634
A homemade Spanish rice was also made as a side dish.
View attachment 714635
The results with awesome flavors.
View attachment 714636
Money shot
View attachment 714637
I’m a hard shell guy and the Mrs likes soft shells. We went through a pile of napkins as the juices were running wild!
Dang! Those look Awesome!!!

Nice work,

- Jason
 
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