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Casa Mexicana Beef Tacos (Barbacoa)

In Mexico this dish is called barbacoa and is known for its juicy, appetizing taste. Traditionally cooked with a dozen different spices for hours in a pot underground, the Casa Mexicana seasoning delivers the same robust flavors, quickly and easily.




2 Lbs of beef (chuck or rump roast)
1 ¼ cups of canned crushed tomatoes
1 tablespoon of vegetable oil
2 tablespoons of white vinegar
8-12 corn tortillas
Optional: beans



Combine beef, oil and vinegar in a deep pot, add enough water to cover beef. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
Remove beef from pot and shred, reserve 1 ¼ cups of stock.
Add shredded beef, reserved broth, crushed tomatoes and packet contents into the pot, mix thoroughly.
Bring to a boil. Lower heat and simmer for 45 minutes (do not let sauce dry out).
Serve on warm tortillas.

CHEF SUGGESTION: serve with beans on the side.
Ingredients: garlic, onion, no-MSG chicken stock (salt, dextrose, hydrolyzed vegetable protein, spices – including turmeric as color, corn starch, garlic, chicken yeast extract, and onion), salt, pasilla chile, chipotle chile, black pepper, silicone dioxide (a natural anti-caking agent), bay leafs. Contains Soy.

Made on equipment that also handles wheat, milk, soy and eggs.

NET WT. 1 OZ. (28.3g)



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Complement any Mexican dish with slices of avocado or a side of guacamole. Besides being tasty and eye pleasing, avocados are a rich source of good monounsaturated fat for overall health benefits.

When selecting your avocado, choose one that is consistently firm or soft all over — no bruises or soft spots.

Prevent the avocado from browning by leaving the pit in the bowl with the chopped or scooped avocado, or squeeze a little lime over it and then cover it in plastic wrap.

Happy Eating!