Barbacoa Breakfast Tacos
Tender shredded beef barbacoa nestled in warm flour tortillas with crispy potatoes, onion, and cilantro. Ready in under 20 minutes using rotisserie-style store-bought barbacoa.
- Total time
- 18 min
- Servings
- 2
- Calories
- 412
- Protein
- 38g
casualheartytex-mexbeeftendercrispyweeknightbrunch
Ingredients
- 1 lb store-bought barbacoa beef
- 4 count flour tortillas
- ¼ count, diced yellow onion
- ¼ cup, chopped fresh cilantro
- 1 count, halved lime
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a 10-inch skillet over medium-high until it shimmers, about 1 minute.
- 2
Add diced onion and cook, stirring occasionally, until edges soften and brown, 3–4 minutes.
- 3
Add barbacoa beef and stir to break it apart and heat through, 2–3 minutes.
- 4
Warm tortillas directly over a gas flame or in a dry skillet, 30 seconds per side.
- 5
Spoon beef mixture into tortillas and top with cilantro.
- 6
Serve with lime wedges to squeeze over the top.
Tools you’ll need
- 10-inch skillet
- cutting board
- knife
- wooden spoon
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