Authentic Barbacoa Tacos Recipe – Slow Cooker Beef with Bold Flavors
I’m so excited to share my take on barbacoa tacos! If you’ve never had these before, you’re in for a treat. I recently whipped up a batch, and the flavors were incredible.
The slow-cooked, seasoned beef melts in your mouth with each bite, and the spices create a flavor explosion. These tacos make taco night at home feel like a visit to your favorite taqueria.
You can explore the full Steak Shish Kabob Marinade Recipe to make tender and flavorful kabobs.
Ingredients for Barbacoa Tacos Recipe
- 4 lbs beef chuck roast, cut into chunks
- 1 onion, diced
- 3 chipotles in adobo sauce, finely chopped
- 5 garlic cloves, minced
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1/2 tbsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1/4 tsp ground cloves
- 3/4 cup beef stock
- 3 bay leaves
For Assembly:
- Warm tortillas
- Diced onion
- Avocado slices
- Chopped cilantro
- Sour cream or shredded cheese (optional)
Note: This recipe serves 6-8 people.
Variations to Try
Looking to mix things up? Try some of these swaps and add-ins for a modified version of barbacoa tacos!
- Use a pork shoulder or brisket instead of beef for a different twist.
- Make it dairy-free by skipping the sour cream or cheese and opting for a fresh salsa topping instead.
- Add a smoky flavor by incorporating smoked paprika into the spice blend.
- For a touch of sweetness, toss in a tablespoon of honey or brown sugar.
Don’t miss our full guide to dinner recipes packed with flavor and simple cooking tips.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 8-9 hours on low or 4-5 hours on high
- Total Time: About 8 hours and 15 minutes
Equipment You Need
- Slow Cooker: Essential for the perfect low-and-slow cooking process.
- Cutting Board: Handy to chop the beef and prep veggies.
- Sharp Knife: To slice and dice the ingredients.
- Tongs: To mix the beef and seasoning in the slow cooker.
- Forks: For shredding the cooked beef.
How to Make Barbacoa Tacos?
Making barbacoa tacos is surprisingly simple and hassle-free. The slow cooker does most of the heavy lifting, leaving you free to focus on the toppings and assembly. Here’s how to bring this delicious recipe to life step by step.
Prepare the Beef and Seasonings
Start by cutting the chuck roast into large chunks. This ensures it cooks evenly and becomes tender.
Place the beef chunks in your slow cooker, then add diced onions, garlic, chipotles in adobo, fresh lime juice, apple cider vinegar, cumin, oregano, ground cloves, salt, and pepper.
Pour the beef stock into the mix and give everything a good toss so the beef is coated in that incredible seasoning.
Slow Cook to Perfection
Set your slow cooker to low and allow the beef to cook for 8-9 hours (or 4-5 hours on high if you’re short on time). The key here is patience! Low and slow is what gives barbacoa its signature tenderness.
By the time it’s fully cooked, the beef should easily fall apart when shredded with a fork.
Shred the Beef
Once the beef is ready, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. After shredding, return it to the slow cooker, allowing it to soak up all those rich, flavorful juices for a few more minutes.
Assemble the Tacos
Now comes the fun part! Lay out warm tortillas and top them with a generous portion of shredded barbacoa. Garnish with your favorite toppings like diced onions, avocado slices, chopped cilantro, and a squeeze of fresh lime. For a creamy touch, add sour cream or sprinkle some cotija cheese on top.
Why You’ll Love This Recipe?
This recipe is a winner for so many reasons!
- It’s incredibly easy to make, thanks to the slow cooker.
- You can customize the toppings for everyone’s taste.
- The flavors are rich and authentic, like a restaurant-quality dish.
- Perfect for meal prepping or feeding a crowd.
- The beef is fall-apart tender and juicy.
How to Serve Barbacoa Tacos?
When serving barbacoa tacos, presentation matters! Here’s how to wow your guests.
- Arrange the shredded barbacoa on a large platter and surround it with all your taco toppings like fresh herbs, radishes, and lime wedges.
- Serve warm tortillas in a wrapped towel to keep them soft.
- Offer a variety of complementary dips, like guacamole, pico de gallo, or chipotle crema.
For a pop of color, sprinkle extra cilantro or diced onions on top. Pair these tacos with classic Mexican sides like rice, beans, or a tangy slaw to complete the meal. Try our juicy Steak Marinade Red Wine Recipe for a perfect backyard grilling favorite.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving (approximate):
- Calories: 543
- Protein: 46g
- Carbohydrates: 23g
- Fat: 31g
Make Ahead and Storage
Barbacoa tacos are wonderful for meal prep. You can cook the beef ahead and store it for later use.
Refrigerate leftover barbacoa in an airtight container for up to 4 days. If freezing, place the shredded beef (with its juices) in a freezer-safe bag and store it for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat in a saucepan or microwave.
Tips for Making the Recipe
After whipping up these tacos myself, here are some personal tips to ensure the best results.
- Use fresh lime juice instead of bottled for the bright, tangy flavor.
- Don’t rush the cooking process; the low and slow method brings out the tenderness.
- For extra flavor, marinate the beef chunks in the spices overnight before cooking.
- Be generous with the toppings to take your tacos to the next level.
- Keep tortillas warm by wrapping them in a clean kitchen towel or warming them on a skillet.
What’s the Difference Between Birria and Barbacoa Tacos?
Birria and barbacoa tacos are both Mexican delights but differ in preparation. Birria often uses goat meat and involves a spiced broth, making it soupier. Barbacoa, on the other hand, is traditionally slow-cooked beef, seasoned with earthy spices, and not brothy.
Why Is It Called Barbacoa?
The term “barbacoa” comes from the Taino word for cooking meat over an open fire or buried underground. While today’s version relies on slow cookers or ovens, the name sticks as a nod to its rich history.
If you’re ready to tantalize your taste buds, give this barbacoa tacos recipe a try. With tender beef, bold flavors, and endless topping options, these tacos are sure to be the star of your table
Barbacoa Tacos Recipe
Ingredients
Method
- Start by cutting the chuck roast into large chunks. This ensures it cooks evenly and becomes tender. Place the beef chunks in your slow cooker, then add diced onions, garlic, chipotles in adobo, fresh lime juice, apple cider vinegar, cumin, oregano, ground cloves, salt, and pepper. Pour the beef stock into the mix and give everything a good toss so the beef is coated in that incredible seasoning.
- Set your slow cooker to low and allow the beef to cook for 8-9 hours (or 4-5 hours on high if you’re short on time). The key here is patience! Low and slow is what gives barbacoa its signature tenderness. By the time it’s fully cooked, the beef should easily fall apart when shredded with a fork.
- Once the beef is ready, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. After shredding, return it to the slow cooker, allowing it to soak up all those rich, flavorful juices for a few more minutes.
- Now comes the fun part! Lay out warm tortillas and top them with a generous portion of shredded barbacoa. Garnish with your favorite toppings like diced onions, avocado slices, chopped cilantro, and a squeeze of fresh lime. For a creamy touch, add sour cream or sprinkle some cotija cheese on top.