Place brisket in the pot and sear the meat-for 6 minutes on each side. Add oil into a large caserola or Dutch oven on medium high heat.Ready to Whip Up Barbacoa Beef Street Tacos-at Home? Here is Michelle’s homemade homage to the beef-barbacoa street taco: earthy, filling, auténtico y sabroso.įor more of her Michelle’s family-famous Latino recipes, check out her chili con carne with bacon and sofrito, a Familia Kitchen Recipe Contest finalist double-fried-plantain tostones with garlicky mojo sauce pastelón, the Puerto Rican lasagna step-by-step guide to baking melty quesitos, and her Familia Kitchen Recipe Contest winner: Pat’s Titi Rosa’s famous arroz con pollo. Usually sold out of food carts and trunks of people’s cars, these street tacos were originally made for locals looking for a quick lunch-without sacrificing calidad or sabor.“ The real-deal, traditional street tacos she and Pat crave are soft, made from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 “It’s then topped with onions, cilantro and salsa. That’s not what I’m talking about or what I’ve been craving these home-bound pandemic days.“ Mexican restaurants tend to lean TexMex or Southwestern. 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. I live in the southwest-Arizona-and you would think that authentic Mexican food would be abundant. “In 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. “Add some Mexican rice with beans to bring the meal together,” Michelle says. When she makes these, she advises, “Let your imagination go wild with topping.” Michelle and her Puerto Rican husband Pat love theirs with crema, avocado, cilantro, shredded cabbage with lime, onions, sliced tomatoes, and jalapeños. This is what makes a most perfect shredded barbacoa street taco. As the fat slowly renders, it keeps the beef tender and juicy-so that it literally falls apart or shreds. Give it a good long cook on low heat, and the brisket becomes tender. Flank steak can be used as well, but would need a little more cooking time. “The best cut of beef to use for barbacoa tacos is brisket. That’s what I was going for: real-deal street taco sabor,” she tells Familia Kitchen. And because it has been slow cooked for hours, the beef also takes on this unbelievably rich, deep, smoky, almost coffee-like flavor. The best street taco barbacoa has the distinct flavor of cumin. “I’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. These beef barbacoa street tacos were sent into Familia Kitchen by one of our favorite Latina comida homecooks, Michelle Ezratty Murphy.
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