Texas-Style Puffy Barbacoa Tacos Recipe

Name: Texas-Style Puffy Barbacoa Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried guajillo chiles, stems and seeds removed, torn into large pieces; 2 dried ancho chiles, stems and seeds removed, torn into large pieces; 3 garlic cloves; 3/4 cup reduced-sodium beef broth; 2 tablespoons red wine vinegar; 1 tablespoon dark brown sugar; 2 teaspoons ground cumin; 2 teaspoons dried Mexican oregano; 2 canned chipotle chiles in adobo sauce; 2 teaspoons black pepper, divided; 3 teaspoons kosher salt, divided; 1 tablespoon olive oil; 1 (4-lb.) boneless chuck roast, trimmed; 1 pound fresh masa dough; 6 cups vegetable oil; Kosher salt; 1 medium-size ripe avocado; 1/2 cup sour cream; 1 teaspoon lime zest plus 3 Tbsp. fresh juice (from 2 limes); 1 1/2 teaspoons kosher salt; 1/4 cup thinly sliced red onion; 1/2 cup loosely packed cilantro leaves

Servings: persons

2 dried guajillo chiles, stems and seeds removed, torn into large pieces
2 dried ancho chiles, stems and seeds removed, torn into large pieces
3 garlic cloves
3/4 cup reduced-sodium beef broth
2 tablespoons red wine vinegar
1 tablespoon dark brown sugar
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
2 canned chipotle chiles in adobo sauce
2 teaspoons black pepper, divided
3 teaspoons kosher salt, divided
1 tablespoon olive oil
1 (4-lb.) boneless chuck roast, trimmed
1 pound fresh masa dough
6 cups vegetable oil
Kosher salt
1 medium-size ripe avocado
1/2 cup sour cream
1 teaspoon lime zest plus 3 Tbsp. fresh juice (from 2 limes)
1 1/2 teaspoons kosher salt
1/4 cup thinly sliced red onion
1/2 cup loosely packed cilantro leaves

1
["Prepare the barbacoa: Process chiles, garlic, broth, vinegar, brown sugar, cumin, oregano, chipotle chiles, 1 teaspoon of the black pepper, and 1 1/2 teaspoons of the kosher salt in a blender until smooth. Set aside.", "Heat olive oil in a large skillet over medium-high. Sprinkle chuck roast with the remaining 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add roast to the skillet; cook until brown on both sides, about 5 to 6 minutes per side. Transfer to a 5-quart slow cooker; add chile mixture. Cover and cook on LOW until the meat is very tender, about 8 hours.", "Remove roast from slow cooker, reserving cooking liquid in slow cooker. Skim any excess fat from cooking liquid. Using 2 forks, shred meat and return it to the liquid in the slow cooker. Keep warm until ready to serve.", "Prepare the puffy tacos: Shape masa dough into 8 (1 3/4-inch) balls. Line bottom of a tortilla press with parchment paper. Place 1 masa ball on the parchment, and top with another piece of parchment; close tortilla press to form a 5 1/2-inch tortilla. (Or press ball between sheets of wax paper against a countertop using a flat plate or skillet.) Repeat with remaining masa dough balls. Gently stack tortillas between layers of parchment paper, and chill until ready to fry.", "Pour vegetable oil into a Dutch oven, and heat to 375u00b0F. Gently lower 1 uncooked tortilla into hot oil. Using a metal or wooden spatula, lightly press center of tortilla to create a ""U"" shape. Cook until golden brown, about 30 seconds. Carefully remove from oil, and sprinkle with desired amount of salt. Drain upside down on a paper towel-lined wire rack. Repeat procedure with remaining tortillas, and keep warm in a 200u00b0F oven.", "Prepare the avocado cream: Process all Avocado Cream ingredients in a blender until smooth, about 45 seconds. Chill until ready to use.", "Divide beef among tortillas (about 4 ounces each); top evenly with onion, cilantro, and avocado cream. Serve immediately."]

3434

kcal

Calories

370

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 dried guajillo chiles, stems and seeds removed, torn into large pieces, 2 dried ancho chiles, stems and seeds removed, torn into large pieces, 3 garlic cloves, 3/4 cup reduced-sodium beef broth, and more.

Yes, Texas-Style Puffy Barbacoa Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Texas-Style Puffy Barbacoa Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions