Serious Eats: Recipes

Beef Barbacoa Nachos with Pickled Red Onions

Posted by Jennifer Olvera, February 3, 2012

Note: Plan to marinate the barbacoa overnight. The meat can be made two days in advance and refrigerated until ready to use. Leftover brisket is perfect tucked into warm corn tortillas, sprinkled with cilantro and onions and a squirt of lime juice.

Printed from http://www.seriouseats.com/recipes/2012/02/beef-barbacoa-nachos-with-pickled-red-onions.html