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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.

Comments

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

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