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PREP 30 minutes
TOTAL 4 hours 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 4 ox cheeks (around 1kg)
  • 1 beef stock cube dissolved in 500 mL water
  • 1 tbsp ground cumin
  • 2 dried guajillo chili, whole
  • 8 cloves garlic
  • 3 bay leaves
  • 2 tsps oregano
  • 1 lime - juiced
  • 1 lime - sliced
  • 12 mini tortillas
  • 1 red onion finely chopped
  • 1 handful radishes, thinly sliced
  • 1 handful coriander, chopped
Barbacoa Beef Tacos

Barbacoa Beef Tacos

These slow cooked beef tacos use my favourite cut - ox cheek - to give a wonderfully tender taco filling. If you cant get hold of it, feel free to use beef shin or braising steak instead. They are wonderfully meaty and very filling. Best served with crunchy radish, chopped red onion, guacamole, lots of lime juice and a nice cold beer.


This recipe also works really well as a nachos topping, let me know if you give it a go!

  1. Preheat the oven to 150℃
  2. Chop the beef into 3 cm chunks.
  3. Add some neutral oil to an oven proof dish with a lid. Fry the the beef cubes off until browned all over. You may want to do this in batches to allow them to brown evenly. Do not skip this step, the browning initiates the Maillard Reaction, which is where the browning of the meat imparts flavour, so is key for tasty tacos.
  4. Add the cumin, the beef stock, the oregano, bay leaves and whole chili to the dish, and stir around, scraping up any bits of beef stuck to the bottom of the dish. Add the garlic cloves, no need to remove the skins or chop. Season with black pepper.
  5. Put the lid on, and cook in the centre of the oven for around 3 hours. At this point, check the beef cubes - they should start to fall apart when pressed with a fork. If not, add back to the oven for another 30 minutes.
  6. Once cooked, remove from the oven. Using two forks, pull apart the beef chunks and mix with the remaining sauce. Remove the bay leaf, chili, and garlic.
  7. Add the lime juice and stir through, checking the seasoning.
  8. Serve up in warm taco shells, with the sliced radish, red onion, coriander, guacamole, and a few wedges of lime.
Barbacoa Beef Tacos

Barbacoa Beef Tacos

These slow cooked beef tacos use my favourite cut - ox cheek - to give a wonderfully tender taco filling. If you cant get hold of it, feel free to use beef shin or braising steak instead. They are wonderfully meaty and very filling. Best served with crunchy radish, chopped red onion, guacamole, lots of lime juice and a nice cold beer.


This recipe also works really well as a nachos topping, let me know if you give it a go!

PREP 30 minutes
TOTAL 4 hours 30 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 4 ox cheeks (around 1kg)
  • 1 beef stock cube dissolved in 500 mL water
  • 1 tbsp ground cumin
  • 2 dried guajillo chili, whole
  • 8 cloves garlic
  • 3 bay leaves
  • 2 tsps oregano
  • 1 lime - juiced
  • 1 lime - sliced
  • 12 mini tortillas
  • 1 red onion finely chopped
  • 1 handful radishes, thinly sliced
  • 1 handful coriander, chopped
  1. Preheat the oven to 150℃
  2. Chop the beef into 3 cm chunks.
  3. Add some neutral oil to an oven proof dish with a lid. Fry the the beef cubes off until browned all over. You may want to do this in batches to allow them to brown evenly. Do not skip this step, the browning initiates the Maillard Reaction, which is where the browning of the meat imparts flavour, so is key for tasty tacos.
  4. Add the cumin, the beef stock, the oregano, bay leaves and whole chili to the dish, and stir around, scraping up any bits of beef stuck to the bottom of the dish. Add the garlic cloves, no need to remove the skins or chop. Season with black pepper.
  5. Put the lid on, and cook in the centre of the oven for around 3 hours. At this point, check the beef cubes - they should start to fall apart when pressed with a fork. If not, add back to the oven for another 30 minutes.
  6. Once cooked, remove from the oven. Using two forks, pull apart the beef chunks and mix with the remaining sauce. Remove the bay leaf, chili, and garlic.
  7. Add the lime juice and stir through, checking the seasoning.
  8. Serve up in warm taco shells, with the sliced radish, red onion, coriander, guacamole, and a few wedges of lime.