If you start with this recipe for barbacoa, from Tasty, you can’t really go wrong. The key to a barbacoa taco is the meat and this recipe will give you some succulent, flavorful, shredded beef.
The barbacoa will need to be prepared the day before, as it’s an eight to ten hour slow cook. So that’s the day before. When you’re storing the barbacoa in the fridge, be sure you add back in some of the juice from the slow cooker. Don’t drown the meat, but there needs to be some in there. You want that yummy liquid the next day when you’re making the tacos.
Now, the morning of your tacos, start with warming your tortillas in the oven. Preheat the oven to 350-375 degrees. Take a piece of foil large enough to fold over the tortillas, and do that – fold the foil over your tortillas and fold in the three open sides, so you have a sealed pocket. Place in the oven and let sit while you make your eggs.
The eggs are plain scrambled eggs. Nothing more than salt & pepper added to them – we’re not looking for anything fancy here. Don’t let them get too dry. They will keep cooking after the heat’s removed, so stop just before you think they’re done.
You can warm the barbacoa in a glass bowl using the microwave. Cover with a paper towel while doing so.
After your meat is warm and the eggs are done, grab some shredded cheese and pico, salsa if you like. Remove the warmed tortillas from the oven and make some tacos!