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Barbacoa Tacos

Reheating time: 7-12 minutes

If you tuned in yesterday, you heard the “don’t reinvent the wheel” spheal- and the more I think about it, the more it rings true in my head. All of the chefs and team members at WECO have walked many culinary and hospitality paths in their life, but somehow, we have all ended up on this windy path together. We aren’t here to terraform the culinary and hospitality landscape- rather, we are here to provide the best service possible. Simple and sweet. Sure, there may be some things about WECO that break the mold- but for the most part, we just want to make delicious food, and make sure y’all are happy. Things like barbacoa tacos, well, they make everyone happy. Food is like art- influenced directly and subconsciously by past experiences and exposure, culminating in a truly unique and wonderful experience for us and for you. We didn’t pave the road- we are just travellers, crossing the landscape one step at a time, breathing it all in. Tacos are up next. Get in there!

For the barbacoa:

Set your oven to high broil. On a sheet tray lined with aluminum foil, spread out the barbacoa in an even layer. Place under the broiler, and let it ride for 3-4 minutes. The fat and juices will render and bubble, and some caramelization action should occur. After 3-4 minutes, give it a stir/flip, and expose the non-crispy bits. Broil for 2-3 more minutes, until nice and hot.

For the succotash:

Best way is to fry this summery-veggie-deliciousness in a nonstick pan with a little butter or oil. Get your pan nice and hot, add some fat, and scoop the succotash from the container. Give it a toss and stir it around so everything snaps, crackles, and pops Once everything is fragrant and hot, transfer to a serving vessel.

For the squash + mole:

The move here is to broil the squash and plantains with the barbacoa, and then dollop that mole right on top. We love love love mole. It’s so good. I won’t really go into it, because I’ll end up taking up all the space on this piece of paper. But it’s so good. On everything, but especially on these squashes and sweet plantains. Get the squash nice and hot, and then dollop some mole on top when you plate it up. Mix it all in as you go, making sure to get some with every bite!

For the tortillas:

Best technique is to char them over an open flame for 5-10 seconds on each side, so they get warm and lightly charred. Stack them up under a warm and slightly damp dish towel to keep them hot and let them steam a bit. Alternatively, warm them in a nonstick pan one at a time. Get them hot! 

For taco assembly:

The move? Simplicity. Barbacoa, pickles, a squeeze of lime, that’s all I’m putting on my tacos. But you can get creative with it. Try a squash + plantain taco! Or maybe barbacoa and some succotash. You really can’t go wrong here, folks. 


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