Beef Barbacoa Tacos with Salsa Roja

An homage to the salsas you find in the classic taquerias of the Mission, our salsa roja is made with cascabel, guajillo and pasilla chiles to spoon over slow-roasted barbacoa beef.

Active Time: 5 mins
Total Time: 10 mins

What You Get:

Beef barbacoa
Black eyed peas
Shredded cabbage
Limes
Masienda tortillas
Salsa Roja
Cilantro

Step 1: In a small saucepan, reheat the beef with a splash of water over low heat. In a separate pan, combine the beans with a bit of water and reheat over low as well.

Step 2: While the beans and meat are reheating, dress the cabbage with the juice of one lime and a pinch of salt. Slice the other lime into wedges for serving.

Step 3: Reheat the tortillas: our favorite method is to char the tortillas for 10 seconds on each side in a hot pan or open gas flame stove (no dishes!) and stack them to steam through, but an oven or microwave will do the trick as well. Just wrap the stack of tortillas in foil and bake at 350°F for 10 minutes, or for 15 seconds in the microwave.

Step 4: Build your tacos! Top everything with a little bit of taqueria-style salsa roja (mild to medium heat) and a few leaves of cilantro. Feel free to serve the beans on the side, or spread them over the tortillas as the base to your taco!