Comments on: TACOS DE BARBACOA

By: Lindy

Lindy — Tue, 29 Mar 2011 23:30:01 +0000

@Mark I was wondering the same thing about the crock-pot! I usually make roasts in it and use the left overs for shredded beef tacos. I think I am gonna try it...

By: debbie

debbie — Wed, 02 Feb 2011 21:01:19 +0000

how would i modify this yummy recipe to use in a slow cooker

By: Katharine

Katharine — Sun, 07 Nov 2010 02:47:05 +0000

Visiting home from college this weekend and made this with black beans and rice for my family tonight – there was not a single bite leftover. I also added a cup of coffee to the pot before I put it in the oven; it worked quite well. Great recipe, the first of yours I’ve tried and it definitely won’t be the last! Awesome blog!

By: mattbsox@gmail.com

mattbsox@gmail.com — Sun, 31 Oct 2010 04:41:23 +0000

I lived in mexico city for 2 years. barbocaoa was extermely common always made of lamb not beef and slow roasted in bannana leaves.

This looks good, is beef barbacoa an northern mexico thing or a claifornia mexican thing

By: Adrienne

Adrienne — Sat, 23 Oct 2010 21:54:14 +0000

Just made this! Very flavorful, except you might want to mention that it’s quite spicy!

By: Mark

Mark — Mon, 11 Oct 2010 01:42:17 +0000

This look great and I cant wait to make this! One question though, could this be done in a crock pot say on Low setting for about the same amount of time and still come out ok??

By: Mike

Mike — Fri, 28 May 2010 03:34:50 +0000

Denise – You are a superhero for taking on a party of 70. If this were any other recipe, I might tell you that cooking for that many people might be a difficult solo act to pull off. However, this is indeed a great make-ahead recipe that is also easily scaled-up for big groups. I’d go with about 15 lbs of chuck for that many people. This will insure that everyone gets at least one nice-sized taco. If you’ll already be making carnitas, you might even be able to get away with a few less pounds and make the tacos a bit smaller. Good luck! Please let me know how everything turns out.

By: Denise

Denise — Fri, 28 May 2010 00:04:56 +0000

Hi,
I am having a graduation for my son with mostly friends and family about 70 people. I looked into taco carts but have persuaded into cooking since I am an okay cook. I want everything done in advance if I choose to cook. My son is insistant on carnitas and shredded beef tacos so I thought I would try your recipe. Do you have any idea how much meat I should buy for 70ish people? You think this is do-able? Thanks so much.

By: Yen

Yen — Thu, 06 May 2010 20:32:54 +0000

Thanks a lot for the clarification

By: Mike

Mike — Wed, 05 May 2010 16:05:49 +0000

Hi Yen – I apologize for confusing you with the wording on this recipe. Here, chipotles packed in adobo from a can are perfectly fine. When I say “without adobo” I mean for you to scrape off any of the red sauce clinging to the smoked jalapeño before adding it to the dish. The only way I’ve seen chipotles sold without adobo is when they are dried. Hope this clears things up and let me know how your tacos turn out.