Tender, juicy, and packed with bold Mexican flavors, beef barbacoa tacos are what dinner dreams are made of!
Slow-cooked until melt-in-your-mouth tender, the beef is simmered in a blend of chipotle peppers, fresh lime, and aromatic spices.
Each bite delivers the ideal balance of smoky heat and savory depth. And when you add your favorite toppings, it’s a textural delight!
But be warned: these things are addictive. So you might want to make extra.
Why You’ll Love These Barbacoa Tacos
Super Quick Prep: Whether you use a slow cooker or Dutch oven, the prep work here is minimal. Just sear, then simmer.
Rich, Savory Taste: Barbacoa tacos have it all. Smoky chipotle, zesty lime, and an array of spices. They all work to make the meat deeply savory and the perfect base for your favorite taco toppings.
Budget-Friendly: This recipe uses affordable ingredients like chuck roast, tortillas, onions, garlic, and spices. It’s a very economical choice – especially if feeding a crowd.
Versatile Leftovers: Have leftover barbacoa? No problem! Use it to make burritos, salads, quesadillas, burrito bowls, and more!
Ingredients
- Beef Chuck Roast: Provides tender, melt-in-your-mouth chunks.
- Salt & Black Pepper: Essential seasonings to bring out the beef’s rich flavor.
- Olive Oil: Adds a touch of richness and helps sear the beef to perfection.
- Chipotle Peppers in Adobo Sauce: Brings smoky heat and depth to the dish.
- Onion & Garlic: Add savory sweetness to balance the spices.
- Lime Juice & Apple Cider Vinegar: Add a bright, tangy kick that enhances the spices.
- Spices: Use a mix of ground cumin for warmth, dried Mexican oregano for herbal complexity, and ground cloves for depth.
- Beef Broth (or Dark Ale): Adds richness and moisture for a luscious finish.
- Bay Leaves: Releases subtle, fragrant flavor.
- For Serving: Soft corn tortillas, crisp diced onion, fresh cilantro, creamy avocado, crumbly queso fresco, and lime wedges for an extra burst of flavor!
How to Make Barbacoa Tacos
Wrapped in warm corn tortillas and topped with fresh garnishes, these tacos transform a humble cut of beef into something truly extraordinary.
And while they do require patience (good things take time!), the result is worth every minute.
Here’s how to make the best beef barbacoa tacos:
1. PAT the beef dry, then season with salt and pepper.
2. SEAR the meat with oil over medium-high heat until browned on all sides; remove to a plate.
3. SAUTÉ the chipotle pepper and onion in the same pot until softened. Add the garlic, lime juice, vinegar, cumin, oregano, cloves, and broth. Bring to a boil.
4. ADD the meat and bay leaves, cover, and cook on low for 2-3 hours, stirring occasionally. Add water if needed.
5. SLOW COOKER METHOD: Place all the ingredients (except the bay leaves) in a crockpot. Mix, add the bay leaves on top, and cook on LOW for 8-9 hours.
6. SHRED the fork-tender beef and return it to the pot with the juices. Let rest for 10 minutes.
7. WARM the tortillas in foil at 350°F for 10 minutes or in a dry skillet until pliable.
8. SERVE the shredded barbacoa in the warm tortillas topped with diced onion, cilantro, avocado, and queso fresco. Serve with lime wedges, and enjoy!
Tips for the Best Barbacoa Tacos
This recipe is incredibly straightforward, but I still have a few tips in case you need them:
- The meat matters. Be sure to select a well-marbled chuck roast and trim off any excess fat before cooking it. Beef cheeks are another great choice.
- Marinate the meat. Use the juices from the chipotle peppers. Rub it into the meat, cover, and chill for 1-2 hours.
- Caramelize the crust. Sear the meat very well for added texture. Those edges will provide a bold, savory flavor, too.
- Low and slow is the way to go. If you’re in a rush, you can cook the barbacoa on HIGH. However, you’ll get the best taste and a more tender texture if you cook it on LOW.
- Adjust the spice level. You can add more or fewer chipotle peppers to suit your heat preferences.
How to Serve Barbacoa
This recipe is, of course, for barbacoa tacos. But taco recipes are only a few of the many ways to use this flavorful meat.
You can also use barbacoa beef in any of the following:
- Burrito or rice bowls
- Burritos
- Mexican breakfast recipes or served alongside eggs
- Enchiladas or quesadillas
- Salads or taco salads
How to Store
Yes, you can make this ahead! You just need to store it properly:
To Store: Place the cooled barbacoa in an airtight container with some of the juices to keep it moist. Refrigerate for 4-5 days.
To Freeze: Store cooled barbacoa in a freezer-safe container for 3-4 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm on the stove over medium heat or in the microwave for 1 to 2 minutes. After reheating, make tacos with fresh tortillas and toppings.
More Delicious Recipes for Taco Tuesday
Beef Nachos
Easy Beef Tostadas
Chorizo Tacos
Taco Ring
Barbacoa Tacos
8
servings20
minutes3
hours30
minutes368
kcalTender, juicy beef barbacoa tacos are perfectly seasoned and slow-cooked until fork-tender. Serve with your favorite taco toppings!
Ingredients
3-4 pounds beef chuck, cut into 3-inch chunks
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
3-4 chipotle peppers in adobo sauce, diced
1 onion, diced
4 cloves garlic, minced
1/4 cup lime juice
1/4 cup apple cider vinegar
2 tablespoons ground cumin
2 teaspoons dried Mexican oregano
1/4 teaspoon ground cloves
1 cup beef broth (or dark ale)
3 bay leaves
For serving: corn tortillas, diced onion, fresh cilantro, sliced avocado, queso fresco, and lime wedges
Instructions
- Pat the beef cubes dry and season well with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, warm the oil over medium-high heat. Sear the meat until it’s browned on all sides. Remove to a plate.
- Stovetop Method: Add the chipotle pepper and onion to the pot and cook, stirring constantly, until soft. Stir in the garlic, lime juice, apple cider vinegar, cumin, oregano, cloves, and beef broth. Bring to a boil, then reduce the heat to low.
- Add the seared meat and bay leaves into the pot. Cover with a lid and cook on low, stirring occasionally, for 2-3 hours. If needed, add water.
- Slow Cooker Method: Add the seared meat and the rest of the ingredients (not the bay leaves) into the crockpot. Mix well, then add the bay leaves on top. Cook on LOW for 8-9 hours or until the meat is fork-tender and shreds easily.
- For Serving: When the beef is fork-tender, remove it from the pot and shred it. Then, return it to the pot with the juices and rest for 10 minutes before serving.
- While the beef rests, wrap the tortillas in foil and bake at 350°F for about 10 minutes. Alternatively, warm them in a dry skillet over medium-low heat, one by one, until pliable.
- Using tongs or a slotted spoon, add a generous amount of shredded barbacoa onto each tortilla. Top with diced onion, fresh cilantro, sliced avocado, and crumbled queso fresco, if desired. Serve with lime wedges on the side for squeezing, and enjoy!
Notes
- Select a well-marbled chuck roast and the trim excess fat. Beef cheeks work well, too.
- Adjust the spice level with more or fewer chipotle peppers, to taste.
