Tacos de Barbacoa de Conejo

Tacos de Barbacoa de Conejo features tender, slow-cooked rabbit meat infused with traditional Mexican spices, served in warm corn tortillas. This delicious dish offers a unique twist on classic barbacoa, providing a flavorful and halal-friendly option for taco lovers.

Ingredients

• Rabbit meat (shoulder or leg) - 300 grams
• Corn tortillas - 4 pieces
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Dried oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Bay leaves - 2
• Water - 500 ml
• Avocado - 1, sliced (for topping)
• Radishes - 4, thinly sliced (for topping)

Steps

1. In a large pot, combine the rabbit meat, diced onion, minced garlic, dried oregano, cumin, black pepper, salt, bay leaves, and water. Bring to a boil over medium heat.
2. Once boiling, reduce heat to low and cover the pot. Allow the rabbit to simmer for about 2 hours, or until the meat is tender and easily pulls apart.
3. After cooking, remove the rabbit from the pot and let it cool slightly. Shred the meat using two forks, discarding any bones and excess fat.
4. Return the shredded meat to the pot with the cooking liquid and let it simmer for an additional 15 minutes to absorb the flavors.
5. Warm the corn tortillas in a dry skillet over medium heat until pliable.
6. To assemble the tacos, place a generous amount of the barbacoa rabbit on each tortilla, then top with chopped cilantro, avocado slices, sliced radishes, and a squeeze of lime juice.
7. Serve immediately and enjoy your Tacos de Barbacoa de Conejo!

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Rich in vitamins and minerals, particularly from the fresh toppings like cilantro and lime.

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