these barbacoa lamb tacos are from Sinaloa, in the north of Mexico. Barbacoa is often eaten at the weekend for breakfast: in Mexico people can buy it from restaurants that specialise in this dish.

This slow-cooked barbacoa taco recipe is one of them. Chuck roast, cooked low and slow with onion, garlic, chipotles in adobo, and plenty of spices, dissolves into tender, shredded beef awash in a ...

Barbacoa tacos are among the most classic and delicious recipes in Mexican cuisine. The practice of barbacoa traditionally uses goat, lamb or beef that is seasoned with dried chiles, spices and ...

Their corn tortillas are homemade and infused with Big Red. San Antonio restaurant Stixs & Stone made the "Texas Monthly" 50 best tacos in Texas list with their Big Red and barbacoa tacos.

To serve: Heat 2 tortillas (I like to double-wrap the tacos, as they are juicy). Fill with the barbacoa, a slice of avocado, some of the pickled onions, and some fresh cilantro. Serve and enjoy!