Bloody Revolution Barbacoa Tacos
1 btl. Bloody Revolution Ribeye Bloody Mary Mix
2 Tbsp. Adams Reserve Lopez Family Rub
3 (2-2.5) lbs. beef rump roast
1 pkg. H-E-B Fresh Made Corn Tortillas
1 large red onion, diced small
1 cilantro, minced
1 limes, cut into wedges
In a large slow cooker add: Bloody Revolution Mix, Lopez Rub, and beef roast.
Cover and set on low for 8 - 9 hours.
When beef is tender and shreds with ease, remove beef from slow cooker, and start to shred
apart with two tongs or forks, while shredding ladle in leftover juices to keep meat mois
t and add more flavor. Continue until Barbacoa is moist and tender to your liking.
Warm tortillas in a clean skillet and build your tacos: tortilla, then barbacoa, garnish w
ith cilantro, red onion, and lime wedge.)
Serving size: 5 - 6
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