Many are based on the corn dough known as masa and can include anything from sopes and gorditas to enchiladas and tacos. As part of the family of Mexican foods known as antojitos and translating to вЂњsmall cravings,вЂќ these are smaller bites of food that are traditionally eaten midday and served on the street. As iconic as mariachi music, the taco is undoubtedly the best-known food export from Mexico.ДЄnd, before we get into the types of classic Mexican street tacos, letвЂ™s agree on what a taco is. So letвЂ™s just focus on tacos, shall we? And even more specifically on classic Mexican street tacos that turn to meat as their key ingredients.Д«efore we proceed we should take a quick step back. ItвЂ™s almost impossible to eat your way through every street food stand in Mexico (though you can be sure weвЂ™re on a missionВ to do it!), but weвЂ™ve got a not-so-secret secret for you: Mexico City is like a one-stop-shop forВ Mexican street food. In fact, the food culture in Mexico City is so celebrated that itвЂ™s even been designated a UNESCO intangible heritage. Why Mexico Has Some Of The Best Street FoodД®ating at a street food stand gives you a lens into Mexican regional food specialties that have centuries (sometimes millennia!) worth of history. Specifically, classic Mexican street tacos.

Also, skip the food processor step, just mince garlic instead.WeвЂ™ll always and forever loveВ Mexican foodВ because one bite speaks volumes.ДЄnd while you donвЂ™t have a complete picture unless you dine everywhere from fine dining to street food stalls, weвЂ™re going to hone in on street food. If you donвЂ™t want the kick of the chipotle peppers simply use 4 tsp chili powder instead. High heat cooking is not recommend here, the beef wonвЂ™t be as tender so stick with low and slow. Mix in lime and rest to soak flavors: Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 вЂ“ 30 minutes longer.Д¬an I Cook on High Heat in the Slow Cooker?.Shred beef: Remove beef from slow cooker (leave broth) and shred.Cook in Crockpot low and slow: Cover and cook on low heat 8 вЂ“ 9 hours.Add beef and mixtures to slow cooker: Pour mixture over beef in slow cooker, add bay leaves.Make barbacoa sauce: Whisk together remaining beef broth with chipotle mixture, cumin, oregano, salt, pepper and cloves.Make chili paste: In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed.Brown portions: Heat oil in skillet and sear seasoned beef, half at a time, until browned on all sides.Portion beef: Cut roast into 6 portions while removing any large pieces of fat.Fresh lime juice вЂ“ some barbacoa recipes call for vinegar but I like the fresh lime much better here.Salt and pepper вЂ“ season with a fair amount of each so it doesnвЂ™t taste flat.Cumin, cloves, oregano, bay leaves вЂ“ these spices and herbs add a delicious depth of flavor.Garlic вЂ“ as always I only recommend fresh garlic.Freeze any remaining from the can for a later use.

Chipotle chilis вЂ“ these add a tasty spicy kick.

Beef broth вЂ“ chicken broth can be substitute here if thatвЂ™s what you have.

Vegetable oil вЂ“ this is used for browning the roast.

Chuck roast вЂ“ this type of roast is best here with itвЂ™s fat marbling.

Most definitely a recipe easily worthy of your dinner rotation! ItвЂ™s incredibly flavorful and youвЂ™ll love the brightness of the lime. ItвЂ™s an easy to make dish, nothing complicated and it doesnвЂ™t use hard to find ingredients. This is my favorite Barbacoa Beef recipe! I first shared the recipe back in April 2015 but have since decided those photos needed some updating.

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