From KC Cattle Company kccattlecompany.com

Wagyu Beef Barbacoa Tacos


Ingredients

Directions

  • Trim silver skin to expose meat and trim any hard connective tendons that won’t render
  • Season both sides with KC Cattle Co Seasoning, then a light coat of taco seasoning
  • Smoke (or bake) at 250 for 2 hours or until you get desired color
  • Dice the sweet onion and place in a foil half pan along with the garlic. Add the Wagyu Beef Cheeks and enough broth to not quite cover the cheeks. Cover pan with foil and place back on the smoker or in the oven for about 4 hours
  • Pull the cheeks out and shred; add some of the broth to keep moist
  • For the pico, I finely dice the white onion, jalapeños and cilantro. Mix and squeeze a little fresh lime.
  • Heat tortillas, add meat, and top with pico, cheese and hot sauce. Lime wedges on the side.

Directions

  • Trim silver skin to expose meat and trim any hard connective tendons that won’t render
  • Season both sides with KC Cattle Co Seasoning, then a light coat of taco seasoning
  • Smoke (or bake) at 250 for 2 hours or until you get desired color
  • Dice the sweet onion and place in a foil half pan along with the garlic. Add the Wagyu Beef Cheeks and enough broth to not quite cover the cheeks. Cover pan with foil and place back on the smoker or in the oven for about 4 hours
  • Pull the cheeks out and shred; add some of the broth to keep moist
  • For the pico, I finely dice the white onion, jalapeños and cilantro. Mix and squeeze a little fresh lime.
  • Heat tortillas, add meat, and top with pico, cheese and hot sauce. Lime wedges on the side.

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