Barbacoa Beef Tacos

Taco Tuesday (or any day, honestly!), here we come! Our slow-cooked barbacoa is packed into a warm tortilla with crunchy taqueria pickles, seasoned pinto beans, and Spanish rice pilaf on the side. All the delicious toppings make this a full-flavor meal – we even tossed in chips and guacamole!

Servings: 4
Kitchen Time: 20 minutes
Active Time: 15 minutes
Allergens: milk


Your kit includes:

  • Barbacoa Beef

  • Spanish Rice Pilaf
  • Pickled Red Onions
  • Taqueria Pickles
  • Cotija Cheese
  • Cilantro
  • Lime
  • Corn Tortillas
  • Seasoned Pinto Beans
  • Guacamole
  • Tortilla Chips


    Pantry items:

    • A favorite hot sauce! 



    1. Place the tortilla chips and guacamole into individual serving bowls and serve as a snack while you make dinner. It’s a fiesta after all!
    2. Mince the cilantro (including some of the stems – the most flavorful part!), slice the lime in wedges, drain the liquid from the taqueria pickles and pickled red onions, and place each into small individual serving bowls. Transfer the cotija cheese into a small serving bowl. Set
    3. Warm the barbacoa, pinto beans, and Spanish rice separately on the stove over medium-low heat, stirring occasionally (about 5-7 minutes). Or transfer into individual serving dishes and heat separately in the microwave, covered with a dish towel, until steamy and hot (about 2-4 minutes).
    4. In a medium-sized pan, warm both sides of the tortillas. Or place tortillas on a plate, cover with a slightly damp paper towel, and microwave in 30-second bursts until warmed through.

    Chef’s Tip: Wrap tortillas in a kitchen towel until you’re ready to eat, so they will stay warm and soft!


    • We recommend adding the barbacoa onto the tortilla, and top with pickled red onions, cilantro, cotija, and a big squeeze of lime. Enjoy Spanish rice, pinto beans, and taqueria pickles on the side!


    Barbacoa Beef (flank steak, garlic, onion, chilies in adobo, lime juice, orange juice, new mexico chilis, crushed red pepper, oregano, black pepper, cumin, coriander, chili powder, paprika, cayenne, kosher salt),  Spanish Rice Pilaf (basmati rice, sea salt, oregano, onion powder, garlic powder, cumin, espelette chili, black pepper, coriander, turmeric),  Seasoned Pinto Beans (pinto beans, onion, garlic, grapeseed oil, cumin, sea salt), Taqueria Pickles (carrot, jicama, red onion, jalapeño, garlic, distilled vinegar, apple cider vinegar, water, sugar, sea salt, coriander, cumin seeds, black peppercorns, mexican oregano, bay leaves), Pickled Red Onions (red onion, distilled vinegar, red wine vinegar, water, sugar, sea salt), Guacamole (avocado, tomato, onion, cilantro, jalapeño, sea salt, sugar, garlic powder, citric acid, k+m salsa roja).

    Written by Kitchen & Market