Barbacoa Steak Tacos

Barbacoa Steak Tacos:

Barbacoa Sauce:

1 can 14 oz Diced Tomatoes

1 Tablespoon Cumin

1 Tablespoon Salt

1/2 Cup Diced Onions

1 bunch Cilantro, Minced fine

1 Tablespoon Garlic

Combine all ingredients in Food Processor until pureed fine; reserve.

For Steak:

1 lb Flank Steak

1 Tablespoon Salt

1 tablespoon Pepper


In large pot, combine Steak, Salt and Pepper.  Cover steak with water; Boil steak until Fork-Tender, about 2 hours, adding more water as necessary.

For Barbacoa Steak:

Combine the Barbacoa Sauce with the Cooked Shredded Steak in a medium-size pan; cook for about 2 minutes until steak absorbs the sauce.

For Taco Platter:

2 corn or flour 6" tortillas

Barbacoa Steak (see above)

1/2 cup Shredded Cheddar Cheese

1/2 cup Shredded Iceberg or Romaine Lettuce

1 Tablespoon Sour Cream

1/2 cup Diced Tomatoes

1 cup Cooked Rice

1 Cup Cooked Black Beans

Hot sauce to taste.

Assemble tacos using the Barbacoa Steak, Cheese, Lettuce, Tomatoes, Sour Cream and Hot Sauce (if using)

Place Rice and Beans on side; sprinkle w/ Diced Cilantro.  Serve.