How to Make Barbacoa Tacos and Homemade Corn Tortillas

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey is lower in fat, while pork is often less expensive.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas can be cheaper.

Open the lid of the pellet smoker and fill it with pellets.

Turn on the pellet smoker and set the temperature to 120 C (250 F).

Wait approximately 15 minutes for the smoker to reach the desired temperature.

Trim excess fat and silver skin off the beef cheeks using a sharp knife.

Season the beef cheeks with a base coat of steak shooter spicy rub and top with beef bounce rub.

Once the smoker is up to temperature, place the beef cheeks on the middle shelf and shut the lid.

Smoke the beef cheeks for about 2 hours, checking for color and bark development.

After 2 hours, check the beef cheeks and continue smoking for another 45 minutes if needed.

Prepare the spicy sauce by chopping 4 green tomatillos, 6 cloves of garlic, and 2 green jalapenos, adding them to a bowl.

Place the chopped ingredients into a drip tray and return it to the smoker for about 30 minutes until they develop color.

Rehydrate the guilio chili in boiling water for 15-20 minutes.

After 30 minutes, remove the smoked ingredients and blend them with the rehydrated guilio chili, coriander, lime juice, and a pinch of salt until smooth.

Set the sauce aside once blended.

Wrap the beef cheeks in foil, placing them on a bed of sliced onion in a foil tray with 500 ml of beef stock.

Top each beef cheek with beef tallow, cover the tray with foil, and return it to the smoker for 4 to 6 hours until tender.

After 5 hours, check the beef cheeks for tenderness; they should be very soft.

While the beef cheeks rest, prepare the tortillas by mixing 1 cup of corn mifl with 3/4 cup of lukewarm water and 1 tablespoon of wagu beef tallow.

Mix until you achieve a Play-Doh like consistency, adjusting with more flour or water as needed.

Cover the dough with cling wrap and let it sit for 30 minutes to hydrate.

Use a tortilla press or hand to shape the tortillas, cooking them on a medium-high heat pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary