Mexico City Tacos Recipe

Prepare Barbacoa

In a slow cooker, add the barbacoa beef with your choice of spices and cook on low for 8 hours, or until the meat is tender and easily shredded.

Prepare Habanero Onions

Finely chop the habanero onions and set aside for topping the tacos.

Chop Cilantro

Rinse and chop the cilantro, then set aside for garnish.

Crumble Queso Fresco

Crumble the queso fresco into small pieces for easy sprinkling on the tacos.

Roast Tomatillos and Jalapeño

Roast tomatillos and jalapeño on a grill or in the oven until charred. Allow to cool.

Blend Ingredients

In a blender, combine roasted tomatillos, jalapeño, garlic, lime juice, and salt. Blend until smooth.

Mash Avocados

In a bowl, mash the avocados with a fork until creamy.

Mix in Other Ingredients

Add lime juice, salt, garlic powder, and chopped cilantro to the mashed avocados. Mix until combined.

Cook Rice

In a pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until water is absorbed.

Heat Refried Beans

In a saucepan, heat 2 cups of refried beans over medium heat until warmed through.

Warm Tortillas

Warm flour tortillas on a skillet over medium heat for about 30 seconds on each side until soft.