Beef Barbacoa “Tacos” on Swiss Chard Leaves with Radish & Pea Shoot Salad

Barbacoa Tacos

Serves 6

12 ea large Swiss chard leaves, cleaned & trimmed
5 lb beef chuck
3 lb beef tongue
1 ea onions, cut in ½ crosswise and studded with whole cloves (6ea per half)   
1 ea garlic heads cut in half, whole
2 ea fresh bay leaves
2 T salt, pepper, oregano
2 cups water
12 TBSP mix of diced onion (seasonal) and cilantro, chopped
4 ea limes cut in half


  1. Cut & season beef, add aromatics & water.  Cook for 10-12 hours either in crockpot or sealed hotel pan in 190°F oven.  Shred and place on Swiss chard leaves.  Top with cilantro-onion mix, lime, salsa of choice and pea shoot-radish salad.

Spring Slaw

1 cup adult pea shoots, coarsely chopped
½ cup radish, sliced
½ cup baby carrot, sliced
½ cup cabbage or sturdy greens*, shredded
¼ cup red onion bulbs, sliced               
½ cup yogurt
3 TBSP Brown sugar
3 TBSP lime juice
3 TBSP cider vinegar
4 TBSP cilantro, chopped
2 tsp chorizo spice
2 tsp salt
2 tsp powdered dried chilis (Numex and espelette mix)

* kale, romaine, fennel, or tender collards could be substituted for cabbage


  1.     Mix all