Barbacoa Tacos

March 13, 2018

One thing I miss about the US is Chipotle, and at a challenge of making something for £4-£5 a portion at +5 portions, this meal isn't as costly, while still packing in that great flavour. Top your beef with Pico and Pomegranate Guacamole.


  • 1 Lime (Sliced into Wedges

  • 2 tsp Chipotle Paste

  • 5 Cloves

  • 20 Small Tortillas

  • 750 g Lean Steeing Beef

  • 1 Avocado (With the insides scooped out)

  • 4 Cloves Peeled Garlic

  • ½ Pomegranate

  • 6 Tomatoes (Finely Diced)

  • 2 tsp Oregano

  • 450 ml Stock

  • 2 tsp Ground Cumin

  • Sour Cream

  • 150 g Sweetcorn

  • 1½ tbsp Lime Juice

  • 1 Red Onion (Finely Diced)

  • 1 Chilli (Diced and Deseeded)


Make The Beef!

Slow cook garlic, vinegar, lean stewing steak, stock, chipotle paste, oregano, cumin and cloves together with salt and pepper for 4-5 hours on the high setting. Pull/ Shred the beef when it's done.



To make this guacamole, season the scooped out insides of one avocado with salt, pepper, chopped coriander and Thai sweet Chilli. Add in the seeds of half a pomegranate and mix through until you have an even guac.



This corn salsa is dead easy. Mix diced tomato, corn, red onion with lime juice, coriander, and season with salt and pepper. Leave your toppings to rest while microwaving your wraps for 1 minute for every 10 wraps.



Serve up with lime wedges, diced chilli, more coriander and sour cream, pile your fillings high and chow down. Be sure to like this recipe, and let us know what you'd like to see next on our Facebook Page (StudentChow),Tumblr (, Instagram (@StudentChow), Twitter (@StudyChow) or on here on the Sorted Food App! You can also watch me make the recipe at our snapchat story. Just add StudentChow and you're good to go.


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