Authentic Barbacoa Street Tacos Recipe – Juicy, Smoky & Flavor-Packed
When I made barbacoa street tacos for the first time, it felt like a celebration in every bite. The slow-cooked beef, rich with smoky spices, paired perfectly with the vibrant freshness of the toppings. Each step of the process made my kitchen smell irresistible.
By the time everything was on the plate, I couldn’t wait to dig in, and trust me, it was worth it! Whether you’re hosting a taco night or just craving some comfort food, this recipe is a guaranteed crowd-pleaser.
Learn how to make it tender and juicy with our Barbacoa Tacos Recipe.
Ingredients for Barbacoa Street Tacos Recipe
Here are some ingredients for barbacoa street tacos.
For the Barbacoa
3 pounds beef chuck roast
1 tablespoon olive oil
1 onion, chopped
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 tablespoon chipotle powder
1 cup beef broth
For the Tacos
12 small corn tortillas
1 cup chopped cilantro
1 cup finely diced onion
1 lime, wedged
1 cup fresh mango pico de gallo
Note: This recipe serves roughly 6 people with two tacos each.
Variations to Try
Barbacoa street tacos can easily be tailored to your taste or dietary preferences. Here are some variations to consider:
- Make it dairy-free by avoiding toppings like cheese or crema.
- Swap beef with lamb, pork, or even jackfruit for a vegetarian option.
- Add diced avocado or pickled red onions for a flavorful garnish.
- Use lettuce leaves instead of tortillas for a low-carb alternative.
- Adjust the spice level by increasing or decreasing the chipotle powder.
You can explore quick and comforting meals in our dinner recipes guide.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 6-8 hours (slow cooker) or 4-5 hours (oven)
- Total Time: Approximately 6.5-8.5 hours
Equipment You Need
- Slow Cooker or Dutch Oven: For tender and flavorful barbacoa.
- Cast Iron Skillet: For searing the meat to lock in flavor.
- Knife and Cutting Board: Essential for prepping vegetables and meat.
- Tongs: Makes handling the cooked meat and tortillas easier.
- Mixing Bowls: Great for assembling pico de gallo or your toppings.
How to Make Barbacoa Street Tacos?
This recipe combines juicy shredded beef with soft tortillas and vibrant toppings. Follow these steps for the ultimate taco experience:
Step 1: Sear the Meat
Cut the beef chuck roast into large chunks. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the beef pieces until golden brown on all sides. This step locks in the flavor and creates a crust on the meat.
Step 2: Prepare the Barbacoa Base
Next, transfer the beef into a slow cooker or Dutch oven. Add the chopped onion, minced garlic, vinegar, lime juice, and beef broth. Sprinkle in all the spices, including cumin, oregano, paprika, and chipotle powder. Stir everything to coat the beef evenly.
Step 3: Slow Cook the Beef
Cover and cook the barbacoa on low for 6-8 hours (or on high for 4 hours), until the beef becomes tender and easily shreds with a fork. If using a Dutch oven, cook in the oven at 300°F for 4-5 hours.
Step 4: Shred and Broil (Optional)
Remove the cooked beef from the pot and shred it with two forks. If you like crispy edges, spread the shredded beef onto a baking sheet and broil in the oven for 5-7 minutes. This extra step will give the barbacoa a delicious texture.
Step 5: Assemble the Tacos
Warm the corn tortillas in a skillet or wrap them in foil and heat in the oven. Place a generous amount of barbacoa onto each tortilla and top with fresh mango pico de gallo, cilantro, and onion. Squeeze a wedge of lime over the top before serving.
Why You’ll Love This Recipe?
These barbacoa street tacos have winning qualities for every occasion!
- Simplifies homemade tacos with just a slow cooker and a few pantry staples.
- Packed with bold, smoky, and tangy flavors.
- Perfect for meal preps or parties since barbacoa stores well.
- Easily customizable with toppings and protein substitutes.
How to Serve Barbacoa Street Tacos?
Barbacoa street tacos shine with simple, fresh toppings. Arrange them on a platter with lime wedges, chopped onions, and cilantro for a festive presentation.
Add sides like refried beans, Mexican rice, or a zesty slaw to complete the meal. For sauces, consider a smoky chipotle crema or classic salsa verde to drizzle on top.
For authentic street taco vibes, serve them on small corn tortillas, wrapped slightly so the fillings peek out. A sprinkle of queso fresco and light jalapeño slices can also elevate the dish. Follow along with our easy Barbacoa Beef Recipe instructions.
Nutritional Information
Here’s a quick look at the nutritional value per serving (2 tacos):
- Calories: 350
- Protein: 25g
- Carbohydrates: 22g
- Fat: 18g
Make Ahead and Storage
Barbacoa is a fantastic make-ahead meal to simplify your busy week. Once cooked and shredded, store the barbacoa in an airtight container with its juices in the fridge for up to 5 days. When reheating, warm it on the stovetop or microwave with a splash of broth to keep it moist.
It’s also freezer-friendly! Place cooled shredded beef in individual portions in freezer bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Tips for Making the Recipe
Here are some helpful tips from my taco-making venture to make sure your recipe comes out perfect:
- Always sear the beef first. It adds a layer of flavor and ensures better texture.
- Look for soft corn tortillas, which hold up better against the juicy barbacoa.
- Keep a close eye when broiling the shredded beef to prevent burning.
- Add toppings just before serving to keep everything fresh and vibrant.
- Use fresh lime juice instead of bottled for a more authentic, zesty flavor.
Can I make barbacoa without a slow cooker?
Absolutely! A Dutch oven or heavy-bottomed pot works great. Simmer the meat covered at 300°F in the oven for several hours, checking occasionally to make sure it doesn’t dry out.
Taco night is always a good idea, but these barbacoa tacos take it to another level. Whether you’re celebrating a special occasion or just craving something savory, this recipe always delivers!
Barbacoa Street Tacos Recipe
Ingredients
Method
- Cut the beef chuck roast into large chunks. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the beef pieces until golden brown on all sides. This step locks in the flavor and creates a crust on the meat.
- Next, transfer the beef into a slow cooker or Dutch oven. Add the chopped onion, minced garlic, vinegar, lime juice, and beef broth. Sprinkle in all the spices, including cumin, oregano, paprika, and chipotle powder. Stir everything to coat the beef evenly.
- Cover and cook the barbacoa on low for 6-8 hours (or on high for 4 hours), until the beef becomes tender and easily shreds with a fork. If using a Dutch oven, cook in the oven at 300°F for 4-5 hours.
- Remove the cooked beef from the pot and shred it with two forks. If you like crispy edges, spread the shredded beef onto a baking sheet and broil in the oven for 5-7 minutes. This extra step will give the barbacoa a delicious texture.
- Warm the corn tortillas in a skillet or wrap them in foil and heat in the oven. Place a generous amount of barbacoa onto each tortilla and top with fresh mango pico de gallo, cilantro, and onion. Squeeze a wedge of lime over the top before serving.