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