Puffy Beef Barbacoa Tacos

24 10-oz. portions Yield


  • 24 ct. Puffy Taco Tortilla Shells
  • 3 lb. GFS Refried Beans
  • 6 lb. GFS Beef Barbacoa, thawed, hand shredded and warmed
  • 24 Tbsp. GFS Salsa Verde
  • 1 1/2 lb. Queso Fresco
  • 12 oz. GFS Shredded Lettuce


1. Make the puffy taco tortilla shells.

2. Place the queso fresco in a food processor fitted with a metal blade. Pulse-chop until consistency is coarse and crumbly.

3. Place two tortillas on a warmed serving plate. Spread 1 oz. of warmed beans in the center of each tortilla. Place 2 oz. of warmed beef barbacoa on top of the beans.

4. Spoon 1 Tbsp. of salsa verde on top of each taco. Sprinkle 1/2 oz. of queso fresco and 1/4 oz. of lettuce on each taco.