Smoked Barbacoa Tacos
These Smoked Barbacoa Tacos take classic barbacoa to a whole new level with a smoky twist. A chuck roast is seasoned with Spanglish Asadero Barbacoa Seasoning, smoked to build deep flavor, then braised low and slow in a rich guajillo chile broth until fall-apart tender. Wrapped and cooked with banana leaves for authentic flavor, the barbacoa is chopped and mixed with its own savory broth before being piled onto homemade tallow corn tortillas.
Topped with a bright, roasted tomatillo salsa, fresh onion, and cilantro, these tacos deliver bold, smoky flavor in every bite — a true labor of love perfect for a weekend cookout or special taco night.
These Smoked Barbacoa Tacos take classic barbacoa to a whole new level with a smoky twist. A chuck roast is seasoned with Spanglish Asadero Barbacoa Seasoning, smoked to build deep flavor, then braised low and slow in a rich guajillo chile broth until fall-apart tender. Wrapped and cooked with banana leaves for authentic flavor, the barbacoa is chopped and mixed with its own savory broth before being piled onto homemade tallow corn tortillas.
Topped with a bright, roasted tomatillo salsa, fresh onion, and cilantro, these tacos deliver bold, smoky flavor in every bite — a true labor of love perfect for a weekend cookout or special taco night.
Ingredients
Barbacoa:
3–4 lb chuck roast (leave whole or cut into 2–3 large chunks)
2 packets Spanglish Asadero Barbacoa Seasoning
1 whole white onion
6 garlic cloves
3 dried guajillo chiles (stemmed & seeded)
3 bay leaves
2½ Cups warm beef broth
Banana leaves (softened)
Tallow Corn Tortillas:
2 Cups masa harina
1½ Cups warm water
1 tsp salt
1 Tbsp melted beef tallow
Roasted Tomatillo Salsa:
6 tomatillos (husks removed)
1–2 jalapeños or Serranos
2 garlic cloves
¼ white onion
Cilantro
Juice of 1 lime
Salt to taste
For Serving:
Diced white onion
Cilantro
Lime wedges
Instructions
Season the chuck roast with 1 packet of Spanglish Asadero Barbacoa seasoning. Rest for at least 30 minutes, or overnight.
Smoke at 250°F for 2 hours to build flavor.
While smoking, roast the tomatillos, peppers, garlic, and onion until lightly charred. Mash in a molcajete for texture, or blend until smooth. Stir in cilantro, lime, and salt, then chill.
Soak the guajillos in the warm beef broth for 10–15 minutes.
Blend the softened guajillos with the soaking broth, whole white onion, garlic, bay leaves, remaining broth, and the second packet of Spanglish Asadero Barbacoa seasoning until smooth.
Line a Dutch oven with banana leaves. Pour the blended liquid into the bottom, then place the smoked chuck roast on top. Fold the leaves over the meat and cover.
Cook at 275°F for 3–4 hours, until probe tender (200–205°F). Rest for 30 minutes in the liquid, then chop (don't shred) and mix with a little broth until glossy.
Mix the masa, salt, warm water, and melted tallow until a soft dough forms. Rest for 10 minutes. Divide, press thin, and cook on a hot skillet for about 45 seconds per side. Keep warm.
Assemble with the chopped barbacoa, diced white onion, cilantro, lime, and chilled salsa. Serve with extra broth if desired.
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