{"id":5720,"date":"2025-01-03T00:00:00","date_gmt":"2025-01-03T00:00:00","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=5720"},"modified":"2025-04-29T16:33:30","modified_gmt":"2025-04-29T16:33:30","slug":"shredded-beef-barbacoa-slow-cooked-street-tacos","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/shredded-beef-barbacoa-slow-cooked-street-tacos\/","title":{"rendered":"Tacos callejeros de carne a la barbacoa, cocinados a fuego lento en casa"},"content":{"rendered":"\n

These beef barbacoa street tacos were sent into Familia Kitchen by one of our favorite homecooks of Latina comida, Michelle Ezratty Murphy<\/a>. \u201cI’ve been hankering for a street taco lately, so I started playing around in my kitchen with the next best thing: barbacoa beef taco recipes at home. The best street taco barbacoa has the distinct flavor of cumin. And because it has been slow cooked for hours, the beef also takes on this unbelievably rich, deep, smoky, almost coffee-like flavor. That\u2019s what I was going for: real-deal street taco sabor,\u201d she tells Familia Kitchen.<\/p>\n\n\n\n

\u201cThe best cut of beef to use for barbacoa tacos is brisket. Flank steak can be used as well, but would need a little more cooking time. Give it a good long cook on low heat, and the brisket becomes tender. As the fat slowly renders, it keeps the beef tender and juicy\u2014so that it literally falls apart or shreds. This is what makes a most perfect shredded barbacoa street taco. <\/p>\n\n\n\n

When she makes these, she advises, \u201cLet your imagination go wild with toppings.\u201d Michelle and her Puerto Rican husband Pat love theirs with crema, avocado, cilantro, shredded cabbage with lime, onions, sliced tomatoes, and jalape\u00f1os. \u201cAdd some Mexican rice<\/a> with beans to bring the meal together,\u201d Michelle says.<\/p>\n\n\n\n

\u201cIn the States, too often, Mexican food gets confused with drive-through hard-shell tacos topped with sour cream, lettuce and a ton of shredded cheddar. I live in the southwest\u2014Arizona\u2014and you would think that authentic Mexican food would be abundant. Yes, Mexican food is everywhere, but for the good stuff, you have to seek out the family-owned, hole-in-the-wall restaurants or food trucks. Mexican restaurants tend to lean TexMex or Southwestern. That’s not what I’m talking about or what I\u2019ve been craving these home-bound pandemic days.\u201c<\/p>\n\n\n\n

The real-deal, traditional street tacos she and Pat crave are soft, made from ground corn, and usually filled with stewed or shredded beef with cumin and oregano, she says \u201cIt\u2019s then topped with onions, cilantro and salsa. Usually sold out of food carts and trunks of people\u2019s cars, these street tacos were originally made for locals looking for a quick lunch\u2014without sacrificing calidad or sabor.\u201c<\/p>\n\n\n\n

Check out Michelle\u2019s homemade homage to the beef-barbacoa street taco: Earthy, filling, aut\u00e9ntico y sabroso.<\/p>\n\n\n\n

For more of her Michelle\u2019s family-famous Latino recipes, check out her chili con carne with bacon and sofrito<\/a>, a Familia Kitchen Recipe Contest finalist; double-fried-plantain tostones<\/a> with garlicky mojo sauce<\/a>; pastel\u00f3n, the Puerto Rican lasagna<\/a>; step-by-step guide to baking melty quesitos,<\/a> and her Familia Kitchen Recipe Contest winner: Pat\u2019s Titi Rosa\u2019s famous arroz con pollo.<\/a><\/p>\n\n\n\n

Ready to Make Barbacoa Beef Street Tacos \u2014 at Home?<\/h2>\n\n\n
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Beef Barbacoa Street Tacos \u2014 Slow Cooked at Home<\/h2>\n\n
\n \t\t \t\t\tRecipe by Michelle Ezratty Murphy<\/span>\n \t\t\n
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  • <\/li><\/ul>3.7<\/small> from<\/small> 72<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    10<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    5<\/p>hours <\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      4<\/span> lb<\/span> brisket or flank steak<\/span><\/p><\/li>

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      2<\/span> Tbsp<\/span> cumin<\/span><\/p><\/li>

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      2<\/span> tsp<\/span> paprika, sweet or smoked<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> vegetable oil<\/span><\/p><\/li>

    • <\/span>

      2<\/span> poblano, Anaheim or green bell peppers, seeded and chopped<\/span><\/p><\/li>

    • <\/span>

      1<\/span> red onion, chopped<\/span><\/p><\/li>

    • <\/span>

      12<\/span> cloves<\/span> garlic, roughly chopped<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> coriander, ground<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> dried oregano<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> tomato sauce<\/span><\/p><\/li>

    • <\/span>

      1 to 1 1\/4 <\/span> cup<\/span> chicken broth<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> apple cider vinegar<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> black pepper<\/span><\/p><\/li>

    • <\/span>

      10<\/span> soft corn or flour tortillas<\/span><\/p><\/li>

    • Taco Toppings and Garnishes<\/strong><\/li>
    • <\/span>

      1<\/span> cup<\/span> cabbage, shredded<\/span><\/p><\/li>

    • <\/span>

      1\/3<\/span> cup<\/span> jalape\u00f1os, minced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> cilantro, chopped<\/span><\/p><\/li>

    • <\/span>

      1 cup<\/span> pico de gallo<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> Mexican crema, drizzled<\/span><\/p><\/li>

    • <\/span>

      1 <\/span> cup<\/span> tomatoes, chopped<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> avocado, chopped<\/span><\/p><\/li>

    • <\/span>

      3<\/span> limes, sliced<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Add oil into a large caserola or Dutch oven on medium high heat. Place brisket in the pot and sear the meat\u2014for 6 minutes on each side. <\/li>
      • Into the same pot with the seared beef, add the chopped peppers, onion and garlic. Cook until softened, about 10 minutes, stirring them into the pot and turning the beef a few times.<\/li>
      • In a 4-cup measuring cup or large mixing bowl, measure the tomato sauce and add the cumin, paprika, coriander, oregano, cider vinegar, salt, pepper and chicken broth. Stir well. Pour on top of the brisket and carefully turn the brisket to be sure it marinates in and incorporates all the ingredients. <\/li>
      • Bring the brisket and its liquid to a boil, uncovered, on medium high heat. Once the brisket has begun to boil, cover and reduce to low heat. <\/li>
      • In about 10 minutes, check to see that the brisket is simmering. If it isn\u2019t, raise the heat to medium low.<\/li>
      • Simmer the brisket, covered, for 4 to 5 hours. <\/li>
      • When the brisket is fork tender and shredding in the pot, remove from the heat and let cool for 30 minutes.<\/li>
      • Once cooled, carefully remove the brisket onto a large cutting board. With two forks, shred the brisket. <\/li>
      • Put the shredded brisket back into the pot with the sauce, turn the heat back on to medium, and simmer the shredded beef for another 30 minutes\u2014with the lid on.<\/li>
      • Lightly warm your tortillas in a 200\u00b0 oven for about 5 minutes before assembling with your choice of toppings: shredded cabbage, jalape\u00f1os, cilantro, tomatos, avocado, crema and\/or a squeeze of fresh lime\u2014however you like it!<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • For toppings, mix and match en la combinaci\u00f3n you like best. Michelle\u2019s non-negotiables are shredded cabbage, cilantro, tomatoes, a dash of crema, and a fresh squeeze of lime. Perfection.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t