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'Cachetada' literally translates into slap. And whilst the origin of the name is a mystery, I like to think is because they are so tasty that when you try them is like a gentle and flavoursome slap on the face.
Print Recipe
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Servings4 people


  • 12 corn tortillas preferably from La Tortillera
  • 500 g beef brisket
  • 1 white or brown onion
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup refried black beans recipe in my website
  • Vegetable oil
  • Salt to taste

To serve:

  • 3 tomatoes
  • ¼ cabbage shredded
  • 250 g feta cheese
  • 3 jalapeño chillies
  • 3 medium size carrots
  • ½ cup vinegar
  • 2 tsp sugar
  • Your favourite salsa


  • Place the meat, half an onion, garlic, and bay leaf in a large pot of water. Cook over high heat until it comes to boil, then cover the pot and reduce the heat to a simmer. Let it cook for about two hours.
  • Cut the other half of the onion into half moons, chop the tomato, the cabbage and crumble the cheese.
  • Peel and slice the carrots, remove the tail from the jalapeños and cut them in half and then into thick stripes.
  • Heat a little oil over medium heat and add the carrots, stir for a few minutes until softened, then add the jalapeños, half a cup of water, the vinegar, sugar and salt to taste, cook over low heat for about 15 minutes.
  • Once the meat is ready, put it in a bowl and shreed it with the help of two forks. Sauté with a little vegetable oil, adding a little salt and reserve.
  • In a hot pan, reheat the tortillas and spread the beans with a spoon and add the meat, folding the tortilla in three.
  • Heat a little vegetable oil and lightly fry the stuffed tortillas.
  • Serve on a plate and add the cabbage, cheese, tomato and onion on top, accompanied by your favourite salsa and the chillies with pickled carrot.
  • ¡Buen provecho!