Go to the Recipe: Overnight Pork Barbacoa Tacos With Beans and Salsa
Would love a chefsteps recipe for corn tortillas. I can never get them to puff up and have tried making them many times without success yet.
Is it 454g pork : 200g sauce like in the recipe steps, or 908g pork : 200g sauce like in the ingredients?
Looks like a typo from us, Keith. I will update now. It is in fact 454g to 200g sauce.
Do you have any suggestions on how to sous vide a more “traditional” barbacoa meat (sheep, goat or beef)?
The pork is great for your carnitas recipe but would love to use something different for this recipe.
Can I substitute brisket for the pork?
I would say for sure.
Same time and temp?
Yes. Especially with the 24 hour cook.
How about putting the meat on a grill after the sous vide cook for a moment or two, not so much for the smoke but for the bark? Does that make sense?
How long can you leave the pork in the bath after the 24 hour cook?
