Barbacoa Street Tacos with Mango Pico De Gallo
The perfect recipe for Barbacoa Street Tacos with Mango Pico De Gallo. It’s a fantastic meal for a big party or a long weekend.
- Prep Time: 20 minutes
- Cook Time: 8 hours, 7 minutes
- Total Time: 8 hours 27 minutes
- Yield: 24 servings 1x
Ingredients
24 large corn tortillas or 48 mini corn tortillas
1 3 or 4 pounds beef chuck steak
1 tablespoon olive oil
1 yellow onion
1 tablespoon chipotle seasoning
1 tablespoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
8 ounces green chili peppers
5 limes
1/4 cup apple cider vinegar
9 garlic cloves
2 cups chicken broth
|| Mango Pico De Gallo ||
7 roma tomatoes
1 mango
2 cloves of garlic
1/2 cup yellow onion, chopped
1/2 cup cilantro
1 jalapeño
1 lime
2 teaspoons salt
1 teaspoon sugar
Instructions
|| Barbacoa || Cut the beef into 6 equal portions. In a cast iron skillet or dutch oven, heat the olive oil until it smokes and sear the cuts of meat. Place the meat and the rest of the barbacoa ingredients into a slow cooker and mix together. Cook on low for 8 hours or high for 6, until the beef shreds easily. Shred and leave in the juice for 10 minutes. Remove excess juice. Spread the beef on a cookie sheet and broil on high for 5-7 minutes or until it starts to crisp.
|| Mango Pico De Gallo || Remove the seeds from the tomatoes and cut into small pieces, and place in medium bowl. Peel the mango and chop into the same size pieces as the tomatoes. Chop the garlic, onion, and cilantro, and place in the same bowl. Remove the seeds from the jalapeño, mince, and add to the salsa. Roll the lime on the counter before cutting in half, and squeeze the juice over the salsa along with the salt and sugar. Toss together and add more salt to taste.
Keywords: barbacoa, salsa, tacos, Tex-Mex