Instructions

• Measure out 2 cups prepared barbacoa meat and set aside.
• Preheat the broiler (high). Cut the 3 tomatillos in half and place them cut-side down in an oven‑safe baking dish about 5" from the broiler.
• Broil the tomatillos 7 minutes, flip them, then broil 7 more minutes. Let the tomatillos cool about 5 minutes.
• While the tomatillos cool, peel and roughly chop ¼ white onion and peel 3 cloves garlic. Chop 2 tablespoons cilantro. Juice 1½ limes. Have 2 limes cut into wedges for serving.
• Add the cooled tomatillos plus the chopped onion, garlic, 2 chipotle peppers in adobo sauce, 2 tablespoons chopped cilantro, 1 teaspoon ground black pepper, 1 teaspoon A1 steak sauce, and the 1½ limes juice to a food processor. Pulse about 15 seconds, or until the mixture is smooth. Transfer the tomatillo salsa to a bowl.
• Preheat the oven to 350°F. Arrange an oven-safe taco rack or place 8 small ramekins on a baking sheet to hold tortillas upright.
• Warm the 8 small flour tortillas slightly if desired, then place each tortilla upright on the rack/ramekin. Divide the 2 cups barbacoa evenly among the 8 tortillas (about ¼ cup per tortilla). Squeeze a lime wedge (from the 2 limes cut into wedges) over the barbacoa on each taco.
• Bake the tacos in the 350°F oven for 5 minutes, or until the tortillas are slightly crispy but still pliable.
• Remove the tacos from the oven. Top each taco with tomatillo salsa, 2 cups pico de gallo divided among the tacos, ½ cup shredded red cabbage, and fresh cilantro to taste. Serve immediately.