Recipes Articles Collections Meal Plans Wikis About
DOWNLOAD APP
RECIPE
22 INGREDIENTS7 STEPS8HR 27MIN

Barbacoa Street Tacos with Mango Pico De Gallo

4.4
5 Ratings
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.
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 Cooking Time

22

Ingredients
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
Ingredients
US / METRIC
Servings:
12
Serves 12
Mango Pico De Gallo
1
2 cloves
Garlic, minced
1/2 cup
Yellow Onion, chopped
1/2 cup
1
Jalapeño Pepper, deseeded, chopped
1
2 tsp
Other Ingredients
48
24 Large Tortillas
3 lb
Chuck Steak
1 Tbsp
1 Tbsp
Or other chipotle seasoning
1 Tbsp
Ground Cumin
2 Tbsp
2 tsp
8 oz
Green Chili Pepper
5
9 cloves
2 cups
Chicken Broth
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
Cut Chuck Steak (3 pound) into six equal portions.
Step 2
In a cast iron skillet or dutch oven, heat the Olive Oil (1 tablespoon) until it smokes and sear the cuts of meat. Place the meat and Yellow Onion (1), Chipotle Chili Powder (1 tablespoon), Ground Cumin (1 tablespoon), Dried Oregano (2 tablespoon), Salt (2 teaspoon), Green Chili Pepper (8 ounce), Lime (5), Apple Cider Vinegar (1/4 cup), Garlic (9 clove), and Chicken Broth (2 cup) 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 Tomato (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 clove), Yellow Onion (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 (2 teaspoon) and Granulated Sugar (1 teaspoon). Toss together and add more salt to taste. Serve with Small Corn Tortilla (48).

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
320 Likes
Sign up for Our Newsletter
Will be used in accordance with our PRIVACY POLICY.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
SideChef: 16K Recipes, Meal Planner, Grocery List
INSTALL APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.