Barbacoa Tacos with Pineapple Pico De Gallo
Is there really anything better than a delicious taco? Try to name something better. I dare you.
Y’all I could live on tacos. Any kind of Mexican food really. Tacos, burritos, nachos, even taco salads. While good ole basic tacos are delicious, they are also super easy to make them pretty special.
I am a big pineapple fan. If you’ve had my pineapple guacamole, then you understand how tasty that little bit of sweetness is with your Mexican food. I thought I would make a little pineapple pico de gallo to go with some beef tacos. The combination was absolutely amazing.
For the barbacoa, I simply threw some beef in the crock pot with a few delicious spices and a little beef broth. Then I added some pineapple juice. I had cut up a fresh pineapple the night before, so it had created quite a bit of juice in the container. I just used about 1/2 cup of the juice. You could certainly use store-bought pineapple juice, but if you have fresh, I recommend using that. Then I threw the top on and left it. Who doesn’t love a crock pot? Truly amazing.
For the pico, I just chopped up some tomatoes, fresh cilantro, red onion, pineapple, garlic and lime juice. If you like spice, you could also add some chopped jalepenos. You can even make the pico ahead of time if you prefer. That way, all you have to do is assemble the tacos and dinner is ready. I used soft, flour tortillas, the shredded beef, a little bit of shredded cheese and then topped it off with the pico. Just try to contain yourself from eating 100 of these bad boys, they are that good.
For the beef
2-3 pounds of boneless chuck roast
2 cup low sodium beef broth
1 tablespoon of kosher salt
1 tablespoon of chili powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cumin
1 teaspoon of paprika
1 tsp freshly ground black pepper
1/2 cup fresh pineapple juice
For the Pico
2 cups diced pineapple (1 small pineapple)
2 cups diced tomatoes
1 cup diced bell pepper (I prefer red)
1/2 cup finely diced red onion
1/2 cup finely diced jalapeño pepper
1/2 cup chopped cilantro
1 large lime, zest and juice
salt to taste
Place all ingredients for the beef in the crock pot and whisk together. Add beef and cook on low for 6-8 hours.
Once beef is cooked, shred with two forks and leave in the crock pot to serve.
To prepare pico, place all ingredients in a large mixing bowl and stir together well.
Serve tacos with tortillas, beef, some shredded cheese and pico.