Fall-apart tender beef, slow-cooked in a rich, smoky-spicy sauce of chipotle peppers and Mexican spices. This barbacoa is perfect for loading into warm corn tortillas for an unforgettable taco night.
Prep20 min
Cook240 min
Servings8
Serving size: 1 serving(One serving equals 3 tacos with shredded beef and toppings.)
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
A quintessential American dessert with a perfect balance of tart and sweet. This pie features a buttery graham cracker crust, a silky, tangy filling made with real Key lime juice, and a fluffy whipped cream topping.
Enjoy the authentic taste of fresh, homemade corn tortillas with this simple recipe. Using just three ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying on their own. They're naturally gluten-free and far superior to store-bought versions.
About Beef Barbacoa Tacos, Cilantro Lime Rice, Lachha Pyaaz, Key Lime Pie and Corn Tortillas
Melt-in-mouth, protein-packed beef barbacoa tacos with tangy lime. A soul-satisfying, iron-boosting taste of home!
This tex_mex dish is perfect for dinner. With 1637.69 calories and 55.699999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Cumin Powder
1 tsp Dried Oregano (preferably Mexican oregano)
0.25 tsp Clove Powder
1.5 tsp Salt
1 tsp Black Pepper (freshly ground)
2 pcs Bay Leaves
16 pcs Corn Tortillas (for serving)
0.5 cup Cilantro (freshly chopped, for garnish)
1 pcs Lime (cut into wedges, for serving)
Instructions
1
Prepare the Sauce and Beef
In a blender, combine the chipotle peppers, adobo sauce, one half of the onion (roughly chopped), garlic cloves, 1/2 cup of beef broth, apple cider vinegar, lime juice, cumin powder, oregano, and clove powder. Blend until completely smooth.
Pat the beef chuck chunks dry with paper towels. Season generously on all sides with the salt and black pepper.
2
Sear the Beef
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The oil should be shimmering.
Carefully place the beef chunks in the pot in a single layer, ensuring not to overcrowd it. Work in batches if necessary.
Sear the beef for 3-4 minutes per side, until a deep, brown crust forms. Do not move the beef while it's searing.
Transfer the seared beef to the basin of a slow cooker.
3
Slow Cook the Barbacoa
Slice the remaining half of the onion and scatter the slices over the seared beef in the slow cooker. Add the bay leaves.
Pour the blended chipotle sauce evenly over the beef.
Add the remaining 1/2 cup of beef broth to the slow cooker.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours. The beef is done when it is exceptionally tender and falls apart with a fork.
4
Shred and Finish the Beef
Carefully transfer the cooked beef chunks to a large bowl or cutting board. Remove and discard the bay leaves and onion slices from the sauce.
Using two forks, shred the beef. It should shred with very little effort.
If desired, skim any excess fat from the surface of the cooking liquid in the slow cooker.
Return the shredded beef to the slow cooker and stir to coat it thoroughly with the sauce. Let it rest on the 'Keep Warm' setting for at least 15 minutes to absorb the flavors.
5
Assemble and Serve Tacos
Warm the corn tortillas one by one in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted.
To assemble, place a generous amount of the shredded barbacoa beef onto each warm tortilla.
Garnish with a sprinkle of finely diced white onion and chopped fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos.
289cal
5gprotein
57gcarbs
4gfat
Ingredients
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
1.5 cup graham cracker crumbs (from about 10-12 full sheets)
0.25 cup granulated sugar
6 tbsp unsalted butter (melted)
4 pcs large egg yolks (save whites for meringue if desired)
14 oz sweetened condensed milk (one can)
0.67 cup key lime juice (freshly squeezed is highly recommended)
1 tbsp key lime zest (finely grated)
1 cup heavy whipping cream (chilled)
2 tbsp powdered sugar (sifted)
0.5 tsp vanilla extract
1 pcs lime wheels (for garnish, optional)
Instructions
1
Prepare the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture resembles wet sand.
Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get a compact, even layer.
Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack before adding the filling.
2
Make the Filling
In a large bowl, whisk the egg yolks for about 2 minutes until they become pale and slightly thickened.
Gradually whisk in the sweetened condensed milk until the mixture is smooth and fully combined.
Add the Key lime juice and zest. Whisk until just combined and the mixture has thickened slightly. Do not overmix.
3
Bake the Pie
Pour the filling into the completely cooled graham cracker crust and spread evenly.
2 cup Masa Harina (Instant corn masa flour, not cornmeal)
1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
0.5 tsp Salt (Fine sea salt is recommended)
Instructions
1
Prepare the Masa Dough
In a large bowl, whisk together the masa harina and salt to combine.
Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2
Portion and Shape the Dough
After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
Roll each portion between your palms to form a smooth, crack-free ball.
Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3
Press the Tortillas
Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4
Cook the Tortillas
Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5
Keep Warm and Serve
As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
Keep the tortillas covered to trap the steam, which makes them soft and pliable.
Sprinkle with Kashmiri red chilli powder, chaat masala, salt, and the optional finely chopped green chilli.
Pour the fresh lemon juice over the top.
5
Garnish and Serve Immediately
Gently toss everything together with your hands or two forks until the onion rings are evenly coated with the spices.
Garnish with freshly chopped coriander leaves.
Serve immediately to enjoy the best crispy texture.
Bake for 15-17 minutes. The pie is done when the edges are set and the center has a slight jiggle (like gelatin). Be careful not to let it brown.
4
Cool and Chill
Let the pie cool on a wire rack for 1 hour at room temperature.
Once cooled, cover loosely with plastic wrap (be careful not to touch the surface) and refrigerate for at least 4 hours, or preferably overnight, to set completely.
5
Prepare Topping and Serve
Just before serving, in a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
Spoon or pipe the whipped cream over the chilled pie.
Garnish with extra lime zest or thin lime wheels, if desired. Serve cold.
