The number one reason to make barbacoa is for the best homemade tacos that aren’t birria. Once you have your barbacoa made, it’s easy:
• Shred the meat. When the beef is done cooking, take the beef out of the consomé and use a couple of forks to shred it up. It’ll be so tender that it’ll basically fall apart instantly. Spoon some extra consomé back on so it’s extra juicy.
• Mexican oregano. Mexican oregano is actually a bit different than the usual stuff you find in the spice aisle; it’s actually a different plant altogether! Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is Mediterranean oregano. You can find it in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference.
• Cumin. Cumin adds a huge amount of flavor to barbacoa. It give the barbacoa a nutty, earthy, spicy, almost lemon-y aroma.
• Vinegar. Vinegar tenderizes the beef as well as adds brightness and balances out the richness of the meat. You can use whatever vinegar you have on hand.
