I think we’re due for a #TacoTuesday, don’t you agree? Let’s get after it with these flank steak barbacoa tacos.
Gosh, back in my 20s I must have eaten tacos at least twice a week and somehow now they’ve somehow made it into an every-two months thing. How? Must remedy immediately.
Anyway, my preferred way to taco is actually to mix and match, so I love to go out to a place where I can choose my own adventure. I’m definitely in the camp of adding a barbacoa taco to my stack (along with an al pastor and a fish, but that’s neither here nor there).
But what the heck is it even?
What is barbacoa?
According to Food Network, there’s a debate about whether barbacoa originated in Mexico or the Caribbean. Generally, all forms of barbecue originate from this style of cooking -meats over an open fire. I
Nevertheless, the Mexican cooks are arguably the ones that have made it part of the everyday vernacular (or maybe it’s just Chipotle). In Mexico, barbacoa takes on more of a slow-cook vibe, and it’s that method that has sort of taken over the interwebs.
While some consider a slow cooker option to reign supreme, I’m going to confess that when it comes to slow-cooked beef, I have the unfortunate habit of somehow overcooking it? And what is meant to be a tender, fall off the bone situation more often than not results in a tough, nearly inedible meal. I figured I’d eliminate my own human error variable and marinate a good old flank steak in barbacoa seasonings, taking it back in some ways to its open-flame roots.
This way I could cook it as little or as much as I want (I like mine more on the rare side). I topped my tacos with a little extra sauce, cilantro, lime and queso fresca. And while it takes slightly more effort than a slow cooker, I’d argue the negligible addition of work makes up for the fact that this is done in no time. I did give it a marinade, a few hours in the fridge will do.
Gosh, I really don’t use flank or skirt steak enough. It really is just so easy to throw together.
What is the best way to cook a flank steak?
Like any cut of meat, proper preparation ensures that you don’t end up with a tough chewy mess and a ruined dinner. High heat is the way to go here, such as a hot grill (or grill pan in my case) to give it a nice outer crust. Four minutes per side and you’re done.
Anyway, let’s taco.
Flank Steak Barbacoa tacos
Ingredients
- 1 pound flank steak
- 2 cloves garlic
- 1-2 chipotle in adobo (depending on how much heat you want)
- ¼ cup green chilis
- ⅔ white onion
- ¼ cup lime juice
- ½ TB cumin heaping
- ½ TB Mexican oregano heaping
- 1 tsp salt
- ¼ tsp ground cloves
For the rest of the tacos
- 8-12 corn tortillas cooked as you like
- ½ cup queso fresco
- 1 cup shredded lettuce
Instructions
- Add all of the marinade ingredients to a blender. Blitz until smooth (adding a little bit of water if needed to loosen it up).
- To a ziplock bag or bowl, add the marinade and the flank steak. Refrigerate for 4 hours.
- Preheat the broiler to high, or a grill to high. Sear the steak, approximately 4 minutes per side, or until cooked to desired doneness. This will make rare/medium steak. Let sit about 10 minutes to rest.
- While the steak is cooking, place the remaining marinade in a small saucepan and bring to a boil. Set aside.
- Thinly slice the beef. Assemble the tacos with the corn tortillas, lettuce and cheese and extra marinade sauce.
