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Barbacoa Tacos aren’t my usual pick for taco nights. A lot of the time when I’m craving a taco I will opt for Carne Asada. But it’s been so nice outside, I wanted to take out the grill and try a  low and slow barbacoa recipe for tacos. I hate to toot my own horn, but I’ve been missing out on something really amazing!

Grilled barbacoa tacos, cooked low and slow with a zesty chimichurri sauce. Barbacoa makes an excellent change to taco Tuesday! dadwithapan.com

I picked up a 2 lb chuck roast and didn’t really feel like getting the kitchen hot this weekend. So taking advantage of the barbecue I recently picked up, I decided to go low and slow and cook some barbacoa on the grill.

I even added a little smokiness with some applewood smoking chips towards the end to really get that smoky flavor set into the meat for some amazing tacos!

Grilled barbacoa tacos, cooked low and slow with a zesty chimichurri sauce. Barbacoa makes an excellent change to taco Tuesday! dadwithapan.com

To begin, I put a can of diced tomatoes in a skillet while the grill was preheating, leaving the middle of the grill for indirect heat. I grilled an onion, garlic, and serrano pepper to really get a nice smoky flavor incorporated into the barbacoa mix I was putting together.

Using spices like cumin, smoked paprika, and a little agave to add a little sweetness. I couldn’t wait to get things going!

Grilled barbacoa tacos, cooked low and slow with a zesty chimichurri sauce. Barbacoa makes an excellent change to taco Tuesday! dadwithapan.com

This is definitely one of those Sunday cookout meals. Get the grill going earlier in the day. Crack open a beer, and just enjoy the day outside with the family while the barbacoa slow cooks on the barbecue. Grilled barbacoa tacos, cooked low and slow with a zesty chimichurri sauce. Barbacoa makes an excellent change to taco Tuesday!

When the barbacoa is ready after a few hours of cooking, it will just pull apart. Which is how I like it, pulled. Not shredded. I’m not into that stringy texture, but I can do pulled all day every day.

Before serving your barbacoa tacos, I like to serve it up with some chimichurri sauce, and nothing else. Let the flavor combine and speak for themselves. Opposite of barbacoa, the Chimichurri sauce comes together in about 2 minutes. just combine your cilantro, parsley, pepper and let it blend. Done and done!

Grilled barbacoa tacos, cooked low and slow with a zesty chimichurri sauce. Barbacoa makes an excellent change to taco Tuesday! dadwithapan.com

Also, make extra, because you’re going to want to see what I come up with later this week with the extra barbacoa!

 

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