If you are ordering from the EU please visit www.sousvidetools.com/eu/

Sous Vide Beef Barbacoa Tacos | Recipe by sousvidetools.com

Sous Vide Beef Barbacoa Tacos

Sous Vide Beef Barbacoa Tacos Beef
  • COOK TIME: 36 Hours
  • PREP TIME: 30 minutes
  • DIFFICULTY: Easy
  • SERVES: 3

Ingredients

  • 1 teaspoon cumin
  • 1 chipotle chilli in Adobo sauce, chopped
  • 1 tablespoon red chilli flakes
  • 2 cloves garlic
  • Kosher (sea) Salt and Pepper
  • 450g  (1lb) Beef feather (or chuck) steak
  • 1 avocado
  • 1 tablespoon chopped scallions (spring onions)
  • Half tablespoon chopped jalapeno peppers.
  • 8 corn tortillas
  • Olive oil spray
  • 1 can black beans, drained
  • 1 cup tomato salsa
  • 2 limes
  • 4 tablespoons cilantro
  • 4 tablespoons sour cream

Method

Nazima Pathan, one of our friends from Franglais Kitchen, was kind enough to provide us with a tasty recipe for Sous Vide Beef Barbocoa Tacos!

Nazima is a freelance food writer and parent of two whose recipes focus on being seasonal, family friendly and mostly healthy (with the occasional indulgence). This shines through in her delicious recipe.

sous-vide-beef-tacos

Take a trip to Mexico with this easy and healthy family meal. Slow cooked beef steak brought to tender perfection by 36 hours in the water bath, served up on corn tortillas with some guacamole, salsa and sour cream.

Sous vide cooking is a great way to get the best out of cheaper, more flavourful cuts of meat. We used feather steak but chuck steak or brisket would work equally well.

We use the cooking juices from the meat to soften the corn tortillas as we warm them – it helps make them soft and tasty.

This is a healthy, nutritionally balanced meal that will feel like a feast and is also suitable for gluten-free diets.

Method

  1. Set up your sous vide cooker to a temperature of 82 Deg C.
  2. Thoroughly combine the cumin, chipotle chilli with a little adobo sauce, the chilli flakes and crushed garlic cloves.
  3. Trim the surface fat off the meat.
  4. Rub the spice mixture over the meat and vacuum seal it in a suitable cooking pouch.
  5. Place the bags containing the meat into the bath and cook for 36 hours. If you are using a thermal circulator and gaztronome, check the water level a couple of times during the cooking period, or cover it with a lid, a floating ball blanket (both available from Sous Vide Tools) or cling film, in order to reduce evaporation.
  6. When cooked, the meat will be soft and tender.
  7. Drain the cooking juices and reserve them.
  8. Peel the avocado and mash it with a fork, mixing in the chopped scallions, a tablespoon of cilantro, chopped jalapenos, salt and pepper and some lime juice.
  9. Warm the tortillas be heating a spray of olive oil in a frying pan.
  10. One at a time, place a tortilla in the pan and heat both sides, then take a teaspoon of the cooking juice and spread over the tortilla to soften it and infuse some flavour.
  11. The tortilla will be soft, so turn it carefully onto a plate and serve piled high with the meat, some black beans, salsa, guacamole and sour cream

Check out Franglais Kitchen for more of Nazima’s work.

Back to Recipes

Cancel