Number of Servings

Ingredients: Quantity:
Chili Powder 1 T
Cumin 1 T
Garlic Powder 1 T
Ground Black Pepper 1 t
Ground Cloves 1/2 t
JTM Sous Vide Diced Beef 5 lbs
Lime Juice 2 T
Onion Powder 1 T
Oregano 1/2 T
Paprika 1/2 T
Salt 1 T
WGR Tortillas 48 each

Prep Time: 60 min.     Yields: 24
Desired Yield:



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Beef Barbacoa Street Tacos

JTM Products:


For best results, thaw Sous Vide Beef in cooler (<40F) for 48-72hrs.

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Beef to ensure proper mixing. Using your gloved hands, shred beef.

2. Combine garlic powder, onion powder, paprika, chili powder, cumin, oregano, ground black pepper, ground cloves and salt with Sous Vide Beef. Cover and place in a 350F oven.

3. Cook for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

4. Remove from oven and finish by adding lime juice to shredded beef and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment

Portion 1.64 oz (by weight) on each tortilla and serve.

Nutritional contribution:

2 tacos = 2m/ma + 2 bread/grain per serving

Garnish each taco with:

Cilantro and onion relish and/or pico de gallo

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.