The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wahaca’s Slow-cooked Beef Barbacoa Tacos with Salsa Fresca
Melt-in-the-mouth tender. We’ve got slow-cooked British beef tacos – sizzled with smoky chipotle chilli and garlic. Cool things down with creamy cucumber yoghurt and salsa fresca, then get stuck in. It’s a one-way ticket to the sun-kissed streets of Mexico.
High protein
2/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 1 midi cucumber (use half)
- 180g Tenderstem broccoli (use half)
- 6 nagual tortillas (use half) (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 25g honey (use half)
- 1 unwaxed lime (use half)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 140g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 1 handful of fresh coriander (use half)
- 100g seasonal mixed tomatoes (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp tomato purée (use half)
- 1 onion (use half)
Nutritional Information
Calories: 826
Protein: 48g
Carbs: 109g
Fat: 21g
Ingredients
- 180g Tenderstem broccoli
- 1 unwaxed lime
- 275g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 1 handful of fresh coriander
- 100g seasonal mixed tomatoes
- 25g honey
- 2 tbsp tomato purée
- 1 midi cucumber
- 1 onion
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 garlic clove
- 6 nagual tortillas (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
Nutritional Information
Calories: 848
Protein: 46g
Carbs: 106g
Fat: 25g
Wahaca’s Slow-cooked Beef Barbacoa Tacos with Salsa Fresca
Melt-in-the-mouth tender. We’ve got slow-cooked British beef tacos – sizzled with smoky chipotle chilli and garlic. Cool things down with creamy cucumber yoghurt and salsa fresca, then get stuck in. It’s a one-way ticket to the sun-kissed streets of Mexico.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely chop or grate the garlic. Place the beef, chipotle paste, tomato puree, honey and half the garlic into a small saucepan with 100ml water (50ml for 1 person). Simmer for 15-20 mins, until the sauce has reduced. As it warms, break up the beef with a wooden spoon, until shredded. Season well with sea salt and black pepper.
- In the meantime, trim the broccoli. Place on a lined baking tray, toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 10-12 mins, until golden and cooked.
- Make the salsa; finely dice the tomatoes and onion. Roughly chop the coriander. Zest and halve the lime. Put the tomatoes, onion and half the coriander into a small mixing bowl. Squeeze in the juice from half the lime, add 1 tbsp olive oil and season to taste with sea salt and black pepper.
- Make the cucumber yoghurt; coarsely grate the cucumber (discarding seeds), squeeze out any water, then put into a small bowl. Add the lime zest, yoghurt, remaining coriander and a good pinch of salt.
- Heat a large frying pan on a high heat. Once the pan is hot, add 3 tacos to the pan and cook for 30 seconds per side. Remove and keep warm in a clean tea towel. Repeat with 3 more tacos.
- Once the broccoli is roasted, toss with the juice from the remaining lime, the remaining garlic and 2 tsp olive oil. Serve the tacos on plates (3 per person), loaded with the chipotle beef, yoghurt and salsa. Serve the broccoli on the side.
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