A Delicious Twist: Avocado Schnecken Tacos with Barbacoa Filling and Crispy Cotija Crunch

Tacos are a beloved staple in many households, and when you add a twist with an avocado schnecken base, it transforms into a culinary masterpiece. This recipe combines the rich flavors of barbacoa, the creaminess of avocado, and the delightful crunch of cotija cheese. Let’s dive into how to create these mouthwatering Avocado Schnecken Tacos with Barbacoa Filling and Crispy Cotija Crunch.

Ingredients

For the Avocado Schnecken:

• 2 ripe avocados
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup water (as needed)
• 1 tablespoon olive oil

For the Barbacoa Filling:

• 1 pound beef chuck roast
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 cup beef broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon chipotle in adobo sauce (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Crispy Cotija Crunch:

• 1 cup cotija cheese, crumbled
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

Step 1: Prepare the Barbacoa

1. Season the Beef: Rub the beef chuck roast with salt, pepper, cumin, and oregano.
2. Sear the Beef: In a large skillet over medium-high heat, add a tablespoon of olive oil. Sear the beef on all sides until browned, about 4-5 minutes per side.
3. Slow Cook: Transfer the beef to a slow cooker. Add diced onions, minced garlic, beef broth, apple cider vinegar, and chipotle sauce. Cook on low for 8 hours or high for 4 hours, until the meat is tender and easily shredded.
4. Shred the Meat: Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix it with the juices.

Step 2: Make the Avocado Schnecken

1. Prepare the Dough: In a mixing bowl, combine the flour, baking powder, and salt. Cut in the ripe avocados until the mixture is crumbly. Gradually add water until the dough forms.
2. Roll the Dough: On a floured surface, roll out the dough into a thin rectangle.
3. Form the Schnecken: Roll the rectangle tightly from one end to the other to form a log. Slice the log into 1-inch pieces.
4. Cook the Schnecken: In a skillet over medium heat, add a tablespoon of olive oil. Place the dough pieces cut side down and cook for 3-4 minutes until golden brown and crispy. Flip and cook the other side.

Step 3: Prepare the Crispy Cotija Crunch

1. Crisp the Cotija: In a small skillet, heat a tablespoon of olive oil over medium heat. Add crumbled cotija cheese and chili powder. Cook until the cheese turns golden and crispy, about 3-5 minutes. Remove from heat and set aside.

Step 4: Assemble the Tacos

1. Fill the Schnecken: Take a cooked avocado schnecken, fill it generously with the barbacoa meat, and top with crispy cotija.
2. Garnish and Serve: Finish with fresh cilantro and serve with lime wedges for an extra zesty flavor.

Cooking Tips

• Selecting Avocados: Choose avocados that yield slightly to gentle pressure. They should be ripe but not overripe to ensure a smooth dough.
• Slow Cookers vs. Instant Pots: If you’re short on time, an Instant Pot can be used to prepare the barbacoa in about 1 hour on high pressure, followed by a natural release.
• Variations: For a lighter version, substitute the beef with shredded chicken or jackfruit for a vegetarian option. You can also use gluten-free flour for the dough if you have dietary restrictions.

Final Thoughts

These Avocado Schnecken Tacos with Barbacoa Filling and Crispy Cotija Crunch are not just a meal; they are an experience. The combination of flavors and textures is sure to impress your family and friends. Whether for a casual dinner or a festive gathering, these tacos will be a hit.

Don’t forget to capture the beauty of your creation with photography before serving. Pair these tacos with a refreshing margarita or a tangy agua fresca to elevate your meal.

For more cooking inspiration, consider exploring resources on Mexican Cuisine or Avocado Recipes. Happy cooking!

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