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RECIPE
22 INGREDIENTS7 STEPS8HR 27MIN

Barbacoa Street Tacos with Mango Pico De Gallo

4.2
6 Ratings
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Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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The perfect recipe for Barbacoa Street Tacos with Mango Pico De Gallo. It’s a fantastic meal for a big party or a long weekend.

8HR 27MIN

Total Time
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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48
or 24 Large Tortillas
3 lb
Chuck Steak
1 Tbsp
1 Tbsp
or Or other chipotle seasoning
1 Tbsp
Ground Cumin
1/2 Tbsp
3 cups
Green Chili Pepper
9 cloves
2 cups
Chicken Broth
Mango Pico De Gallo
2 cloves
Garlic , minced
1/2 cup
Yellow Onions , chopped
1
Jalapeño Pepper , deseeded, chopped
1/2 Tbsp
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Nutrition Per Serving
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CALORIES
680
FAT
24.0 g
PROTEIN
31.2 g
CARBS
77.2 g

Directions

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Step 1
Cut Chuck Steak (3 lb) into six equal portions.
Step 2
In a cast iron skillet or dutch oven, heat the Olive Oil (1 Tbsp) until it smokes and sear the cuts of meat. Place the meat and Yellow Onion (1) , Chipotle Chili Powder (1 Tbsp) , Ground Cumin (1 Tbsp) , Dried Oregano (2 Tbsp) , Salt (1/2 Tbsp) , Green Chili Pepper (3 cups) , Limes (5) , Apple Cider Vinegar (1/4 cup) , Garlic (9 cloves) , and Chicken Broth (2 cups) into a slow cooker and mix together.
Step 3
Cook on low for 8 hours or high for 6, until the beef shreds easily. Shred and leave in the juice for ten minutes. Remove excess juice.
Step 4
Spread the beef on a cookie sheet and broil on high for 5-7 minutes or until it starts to crisp.
Step 5
For the Pico De Gallo: Remove the seeds from Roma Tomatoes (7) and cut into small pieces, and place in medium bowl. Peel the Mango (1) and chop into the same size pieces as the tomatoes.
Step 6
Add Garlic (2 cloves) , Yellow Onions (1/2 cup) , Fresh Cilantro (1/2 cup) and Jalapeño Pepper (1) in the salsa bowl.
Step 7
Roll the Lime (1) on the counter before cutting in half, and squeeze the juice over the salsa along with the Salt (1/2 Tbsp) and Granulated Sugar (1 tsp) . Toss together and add more salt to taste. Serve with Small Corn Tortillas (48) .

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Nutrition Per Serving
Calories
680
% Daily Value*
Fat
24.0 g
31%
Saturated Fat
8.1 g
40%
Trans Fat
1.2 g
--
Cholesterol
77.9 mg
26%
Carbohydrates
77.2 g
28%
Fiber
10.4 g
37%
Sugars
7.0 g
--
Protein
31.2 g
62%
Sodium
1035.8 mg
45%
Vitamin D
0.1 µg
0%
Calcium
147.6 mg
11%
Iron
4.9 mg
27%
Potassium
530.8 mg
11%
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