Barbacoa Tacos

On the days I make the bone broth RECIPE HERE - we turn the leftover meat into tacos! They are sooo damn good since the meat has been slowly cooking for over 12 hours 🤤 I typically add some spices on top of the meat - around 1 ts of each but start out with 1/2 a ts and taste test since the meat is already cooked :

• Turmeric (less if you don’t like spicy)

• Cumin

• Cayenne (less if you don’t like spicy)

• Thyme

• Black Pepper

• Salt

This time we also made homemade tortillas which were SO easy and SO good.

• 3 c organic white flour (or half mixed with whole wheat)

• 2 ts baking powder

• 1.5 - 2 ts salt

• 5 tb coconut oil

• 1 c hot water

• 1 ts coriander (optional)

Combine the flour, baking powder, salt, coconut oil and slowing stir in water. Kneed the dough for 2 min form a ball and cover with a damp cloth for 10 min. Then cut dough into 13 equal pieces, round to balls then use a rolling pin to flatten to tortilla shapes.

Use a cast iron skillet with olive oil in medium heat to cook each side for 60 seconds or until golden brown. Set aside and cover with a towel until you finish making all the tortillas.

These are best served warm. Our toppings were:

• Avocado

• Pickled jalapeños

• Cheese of choice

• Green Onions

• Homemade salsa (RECIPE HERE)

• Hot sauce

** PRO TIP. Pour yourself a cup on the bone broth to enjoy with these tacos + sprinkle some Tajin seasoning on top. You will be shocked at how delicious the combo is together!

I hope y’all enjoy it because we devoured all 12 tacos🙈