Enchilada Barbacoa Tacos

Del Fuerte
Del Fuerte
If you have some leftover barbacoa from the weekend, prepare these easy and delicious enchilada tacos in a marinade of dried chiles, flavored with clove and cumin, spread on small corn tortillas filled with barbacoa and grilled on the griddle.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 3 ancho chiles, cleaned, deveined, and soaked, for marinade 3 ancho chiles, cleaned, deveined, and soaked, for marinade
  • 3 guajillo chiles, cleaned, deveined, and soaked, for marinade 3 guajillo chiles, cleaned, deveined, and soaked, for marinade
  • 1/2 cups Del Fuerte® seasoned tomato puree
  • 1 teaspoon allspice berries
  • 4 cloves 4 cloves
  • 1 teaspoon thyme 1 teaspoon thyme
  • 1 teaspoon cumin 1 teaspoon cumin
  • 2 tablespoons white vinegar 2 tablespoons white vinegar
  • 2 tablespoons lard 2 tablespoons lard
  • 1 tablespoon salt 1 tablespoon salt
  • tortillas tortillas
  • 1/2 kilos barbacoa
  • vegetable oil, for frying vegetable oil, for frying
  • fresh cilantro, finely chopped, for garnish fresh cilantro, finely chopped, for garnish
  • onion, finely chopped, for garnish onion, finely chopped, for garnish
  • green salsa, for garnish green salsa, for garnish
  • lime, for garnish
Preparation
30 mins
20 mins
Low
  • For the marinade, blend the chiles with a bit of the soaking liquid, Del Fuerte® Seasoned Tomato Puree, pepper, cloves, thyme, cumin, and vinegar until you obtain a smooth and homogeneous sauce.
  • Heat a small pot over medium heat with the lard, fry the sauce you blended previously, and season to taste with salt. Set aside.
  • Heat the tortillas on a griddle over medium heat and fill them with the barbacoa, brushing the tacos all over with the marinade. Fry the tacos in oil until golden brown and drain on paper towels.
  • Serve the warm tacos with cilantro, onion, and green salsa to your liking, and add a few drops of lime if desired.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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