Barbacoa beef tacos with two sauces from Food & Wine Magazine, June 2014: The Ultimate Guide to Grilling (page 82) by Roberto Santibañez

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Notes about this recipe

  • adelina on December 04, 2016

    I seared the meat initially as I used a boneless beef chuck short ribs and then broiled at the very end. I used a barbacoa seasoning from a blue apron recipe to season the meat and served it with pickled onions per one of Bobbys recipes for red Chile short ribs. Since I also had made tacos al pastor, I also had guacamole, red and green sauce as choices for topping. Guests devoured them.

  • twoyolks on October 23, 2015

    This was very good. The barbacoa had a lot of beef flavor but also had enough chile flavor without it being overpowering. I made a quarter recipe which meant I had to add more water part of the way through cooking the beef. At the end, there was barely any liquid remaining so I added more water and then pureed the sauce. Instead of grilling the short ribs, I just seared them in a cast iron skillet which worked well enough.

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