Go Back
–+ servings
Kate Ramos

Achiote Beef Tacos with Pomegranate Salsa Recipe

Slow roasted achiote beef is a perfect match for a bright and sunny pomegranate and jalapeño salsa. Gluten and dairy free! The beef takes at least 4 hours to roast so plan ahead. It tastes even better on the second or third day so roasting the beef on Sunday for weekday tacos is an excellent idea. Rewarm the shredded beef with a little beef broth or chicken broth in a covered frying pan over medium heat. Finely shredded cabbage, cilantro, and thinly sliced loquats are a real treat on top but you could also top the tacos with this stunner of a slaw.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 -6 servings
Course: tacos
Cuisine: Mexican
Calories: 72
Ingredients Method Nutrition

Ingredients
  

For the Tacos:
For the Pomegranate Salsa:
  • 2 cups pomegranate arils or seeds
  • 1 small red onion diced
  • 1/2 cup fresh squeezed lime juice
  • 2 jalapeños diced (seeds removed if you'd like it less spicy)
  • 1/4 cup thinly sliced fresh mint
  • 1/4 cup thinly sliced fresh cilantro leaves
  • 1/2 teaspoon kosher salt

Method
 

For the Tacos:
  1. Follow the instructions to make the achiote beef, shred meat and keep warm.
For the Salsa:
  1. Combine all the salsa ingredients in a medium bowl and stir to combine. Taste and add more salt or lime juice if desired.
  2. Pile the shredded meat in the warm tortillas, top with shredded cabbage and a spoonful of salsa.

Nutrition

Serving: 1gCalories: 72kcalCarbohydrates: 17gProtein: 2gFat: 1gSodium: 112mgFiber: 3gSugar: 9g

Tried this recipe?

Let us know how it was!