These Mexican-inspired Beef Barbacoa tacos from the BBQ are a flavour explosion! The beef first gets that delicious smoky flavour from the grill, then simmers for hours in a spicy, flavourful Barbacoa sauce with fresh vegetables, herbs and spices. A true taste experience!
Ingredients for BBQ tacos
1 kg of beef chuck | 2 large tomatoes | 2 red onions | 5 cloves of garlic | 1 lemon | 150 ml white wine vinegar | 1 beef stock cube | 1 tbsp Tabasco or hot sauce | 4 tsp ground cumin | 2 tsp dried oregano | 3 bay leaves | 1 tbsp BBQ rub | 1 tbsp mustard | 2 ripe avocados | bunch of parsley or coriander | 3 bay leaves | Extra virgin olive oil | 1 tbsp sugar | approx. 15 black peppercorns | 1 star anise | 8 tortillas | 100 g grated cheese | Freshly ground pepper and salt
Light the BBQ and set it up for indirect heat at about 110 °C. This ensures slow cooking and a deep smoky flavour.
Remove the beef chuck from the packaging, pat it dry, and cut it into four pieces. Cutting it smaller allows the spice rub and smoke to penetrate better.
Rub the pieces of meat with mustard (this helps the rub stick better) and then generously sprinkle with your favourite BBQ rub.
Once the BBQ is up to temperature, place two chunks of smoking wood (such as oak, whisky barrels, or hickory) between the glowing coals. Place a cast iron braiser under the grill to catch the meat juices. Distribute the pieces of meat over the grill, close the BBQ and let the meat smoke for about two hours.
Place two pans on the heat, each with 0.5 litres of water. In one pan, add 100 ml of white wine vinegar along with a scoop of sugar and a scoop of salt. Stir well until the salt and sugar dissolve. Is the water boiling? Then add a beef stock cube to the other pan. Stir well until the cube dissolves, then let the water cool immediately.
Slice a red onion into thin rings. Place the rings in a jar and pour the hot vinegar water over them, preferably to the brim. Add the peppercorns and star anise, then stir. Close the jar lid and let it cool.
Coarsely chop the tomatoes and a red onion and place them in a blender or food processor. Add 4 cloves of garlic, 3 tsp cumin, 2 tsp dried oregano, 1 tbsp Tabasco or hot sauce, the juice of ⅔ lemon, 50 ml white wine vinegar and 300 ml of the cooled beef stock. Blend until smooth and refrigerate to let the flavours meld.
Mash two ripe avocados in a bowl. Add a finely chopped or grated clove of garlic, 1 tsp ground cumin, freshly ground pepper and salt, the remaining lemon juice and a splash of extra virgin olive oil. Mix well and cover with a lid in the fridge.
After two hours of smoking, move the meat from the grill to a board. Remove the cast iron skillet from under the grill and clean the grill. Place the skillet back on the grill and put the meat in it. Pour the Barbacoa sauce over the meat, ensuring it is mostly submerged. Add extra stock or warm water if necessary. Add a few bay leaves, cover the pan and place the lid on the BBQ.
Let the meat simmer for three hours with the lid on the pan. After that, remove the lid and let it simmer for another hour to thicken the sauce. If there is too much liquid in the pan, scoop some out.
Remove the pan from the BBQ and pull the meat apart with two forks. Mix it well into the sauce and remove any leftover bits of fat.
Heat the BBQ again. Place a tortilla on the grill, sprinkle a handful of grated cheese over half and fold the tortilla in half. Cook briefly on both sides until the cheese has melted. Repeat this with the remaining tortillas.
Open a warm tortilla and spread a tablespoon of guacamole on it. Add a generous portion of Barbacoa meat and top with the pickled onion and some finely chopped coriander or parsley.
Enjoy your meal!
