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Griddle Barbacoa, Oaxaca and Pepper Tacos
Tender barbacoa beef fried on a griddle with creamy Oaxaca, crispy potatoes with grilled peppers and onions.
WHAT’S GOING ON HERE:
Barbacoa: For my barbacoa I keep it traditional with beef cheek meat. Sometimes it can be hard to find. Oftentimes its kept with with the miscellaneous cuts like marrow bones, hearts, tripe. It’s often labeled as “cheek meat” instead of barbacoa. If you can’t find barbacoa any hunk of meat will do just season accordingly and adjust the cooking time.
Oaxaca cheese: Oaxaca is a nice and creamy stringy cheese it melts nicely and is super cheesy. If you don’t have Oaxaca on hand substitute for Chihuahua or Monterrey jack.
Air Fried Potatoes: Crispy potatoes are a great contrast for the silky beef. How you fry your potatoes is up to you. You can bake them in the oven, fry them in a deep fryer or simply pop them in the air fryer. Either way add the potatoes toward the end with the cheese to get the maximum crisp.
Grilled Peppers & Onions: Grilled onions and pepper are great additions to the taco the onions and peppers add some char sweet heat to the dish. When i’m dealing with onions i tend to start them towards the beginning so they have enough time to cook and carmelize to my liking. Keep the peppers towards the end so they keep some crisp to them,
TIPS & TRICKS FOR THE BEST GRIDDLE BARBACOA, OAXACA, AND PEPPER TACOS
cheek meat: cheek meat can be hard to find for some. or you may be looking in the wrong place. sometimes you don’t want to go to a specialty store for ingredients. often times i find barbacoa meat in big box retails closer to the stew meat, scraps, and smoked meat section. generally next to the beef tongue, tripe, and marrow bones. try looking for it next time you’re at the store it should be labeled “cheek meat”.
oaxaca cheese: oaxaca is a nice and creamy stringy cheese it melts nicely and is super cheesy. If you don’t have oaxaca on hand substitute for chihuahua cheese or monterrey jack. add the oaxaca towards the end to keep it super melty.
the barbacoa broth: reserve some of the liquid left from the barbacoa to add to the griddle when its time to melt the cheese. the broth is full of peppers and spices so its add back a ton of flavor to the dish. dont add too much or it may make the barbacoa and potato mixture really wet.
grilling the vegetables: grill the onions at the same time as the meat. onions need a significant amount of cook time to break down and develop flavor. avoid adding salt till the onions are cooked to your desired doneness. once salt is added the onions will start to release their moisture.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
Griddle Barbacoa, Oaxaca and Peppper Tacos
INGREDIENTS
- 1.5lb Barbacoa Beef
- 4oz Oaxaca Cheese
- 1 Large Russet Potato, sliced like fries
- 1 Small Yellow Onion, sliced
- 6 Large Pickled Jalapenos, sliced
- Salt
- Pepper
- Cooking Oil
INSTRUCTIONS
- Prepare the griddle. Heat flames over medium-high heat.
- Coat the potatoes in a tablespoon of cooking oil and season generously with salt and pepper.
- Place into the air fryer then cook on air fry at 375F for 40 minutes till potatoes are crispy.
- Coat the griddle with a light amount of cooking oil.
- Place onions into one part of the griddle. Place the cooked barbacoa meat onto the griddle.
- Cook barbacoa till the majority of the fat fries and crisps. Cook the onions till golden brown and tender.
- Once the onions are cooked season with salt and pepper.
- Add in sliced pickled jalapenos.
- Combine the onions and the meat together.
- Season with salt and pepper.
- Add in crispy potatoes and Oaxaca cheese.
- Toss the cheese over the meat to get it to start melting.
- Ladle 1/4c of the barbacoa broth over the meat and cheese mix to help steam the cheese.
- Once the cheese is melted place the tortillas onto the griddle.
- Warm and fill with barbacoa meat.
- Serve with fresh Pico de gallo or spicy salsa.
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