Smoked mixed mushroom in a lime leaf barbacoa sauce, topped with pineapple pico and almond queso fresco. Served with a side of coconut chipotle beans.
Short history: Barbacoa most likely comes from Barbados (an island country in the Caribbean – named by Portuguese explorers to describe bearded fig trees present on the islands), and the native Taino people using fig tree branches to cook. When this method of cooking was eventually brought to Mexico, the bearded fig tree leaves were changed for maguey plant or agave plant leaves cooking in a traditional fire pit. With these Tacos Barbacoa, you will receive protein, calcium, iron, potassium, manganese, folate, a load of different vitamins such as A, B1, 3, 5, 12, C, and D, and more!
Reheating Instructions: Warm the filling in a pan over medium-high heat for 2 minutes or microwave* on high for 2 minutes. Warm the tortillas and fill.
“This dish was absolutely fabulous! I loved the flavour, the complex textures and the wonderful blue corn tortillas I wrapped them in! The side salad was perfect!” – Katrin Ne. from Scottsdale
“The combination of flavours and textures in this dish was incredible. The barbacoa “meat” itself was juicy and succulent!” – Linda St. from Scottsdale