Barbacoa Tacos with Mexican Pinto Beans

published Jan 22, 2022
Barbacoa Tacos with Mexican Pinto Beans
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Credit: Kristen Kilpatrick

These tasty barbacoa tacos call for leftover shredded beef from this Chipotle Beef Roast recipe. The roast is sliced, seared, and served in corn tortillas with fresh avocado, lime, and cilantro, and a side of Mexican pinto beans.

Both recipes are part of a weekly menu of easy dinners from Cassy Joy Garcia, the author of Cook Once Dinner Fix.

Barbacoa Tacos with Mexican Pinto Beans

Serves 4

Nutritional Info

Ingredients

For the barbacoa tacos:

  • 1 tablespoon

    extra-virgin olive oil

  • 2 cloves

    garlic, minced

  • About 3 cups

    shredded cooked beef

  • 1/2 teaspoon

    fine sea salt

  • 1 teaspoon

    ground cumin

  • 1 teaspoon

    chipotle chile powder

  • 1 teaspoon

    dried oregano

  • 1/4 teaspoon

    ground cloves

  • 2 tablespoons

    fresh lime juice (from 1 lime)

  • 1 tablespoon

    apple cider vinegar

For the Mexican pinto beans:

  • 1 tablespoon

    extra-virgin olive oil

  • 1/4 cup

    finely chopped red onion, plus more for garnish

  • 1 clove

    garlic, minced

  • 1 (16-ounce) can

    pinto beans, undrained

  • 2 tablespoons

    fresh lime juice (from 1 lime), plus more if needed

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon

    fine sea salt, plus more if needed

  • 2 tablespoons

    chopped fresh cilantro, for garnish

  • 2 tablespoons

    grated cotija cheese, for garnish

To serve:

  • 6 to 10

    corn tortillas, warmed

  • 1

    avocado, sliced

  • 1/4 cup

    chopped fresh cilantro, for garnish

  • 1

    lime, cut into wedges, for garnish

Instructions

  1. Make the taco filling: In a large skillet or pot, heat the olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes, until lightly browned and fragrant.

  2. Add the beef, salt, cumin, chipotle chile powder, oregano, cloves, lime juice, and vinegar and stir to combine. Cover and simmer for 5 to 10 minutes, until the beef starts to crisp a bit on the bottom.

  3. Make the pinto beans: In a small pot, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes, or until the onion becomes slightly translucent and the garlic is fragrant.

  4. Add the beans, lime juice, cumin, and salt and stir to combine. Bring to a low boil and cook, stirring occasionally, for about 5 minutes, until warmed through. Taste and season with more salt and lime juice, if needed. Just before serving, garnish with the cilantro, cotija, and additional red onion.

  5. Uncover the beef and stir. Serve in the warmed tortillas, topped with the avocado, cilantro, and lime, with the pinto beans alongside.

Recipe Notes

From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.