Beef Barbacoa and Tuile Cups

Beef Barbacoa and Tuile Cups

Recipe Credits

Billy Parisi
Prep time: 25 minutes
Cooking time: 8 hours
Total time: 8 hours 25 minutes


  • Beef Barbacoa
  • 2 pounds beef chuck
  • 1 tablespoon salt
  • ground pepper to taste
  • 1 tablespoon cumin
  • 1 tablespoon onion, minced
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon cinnamon
  • 2 chipotles in adobo sauce
  • 1 28 ounce can plum tomatoes in juice
  • Tuile Cups
  • 9 egg whites
  • 1 1/2 cups sugar
  • 1 cup flour
  • 5 ounces butter, unsalted, melted
  • Garnish
  • 1 cup sour cream
  • cilantro leaves


Beef Barbacoa
  1. Add all of the ingredients to a slow cooker on low heat and cool for 8 hours.
  2. After 8 hours use large forks to break apart the barbacoa beef.
Tuile Cup
  1. Preheat the oven to 350.
  2. In a large bowl whisk together the egg whites and sugar until combined.
  3. Add in the butter and whisk until combined; add in the flour little by little  and whisk until combined.
  4. Rest the batter for 4-6 hours in the refrigerator.
  5. Once rested place a small amount of batter on a sheet pan lined with a silicon baking mat and push the better in a circular motion, spreading it out as far as possible until it forms a thin circle.
  6. Repeat with remaining batter to get 16 circles.
  7. Bake for 6 to 8 minutes or until golden brown.
  8. After cooking, remove them immediately from the silicon pad and form into a cone shape using a molded aluminum foil cone. Cool until firm.
Assembly and Garnish
  1. Place 2 tablespoons of the barbacoa in a cooled tuile cup and garnish with a small amount of sour cream and cilantro leaves.