Barbacoa Beef Tacos Recipe

These Barbacoa Beef Tacos are a delicious celebration of bold flavors and tender meat. Inspired by traditional Mexican cuisine, this recipe features a slow-cooked chuck roast seasoned with aromatic spices, garlic, and tangy lime juice.

The result is melt-in-your-mouth beef that’s perfect for stuffing into warm corn tortillas. Whether for a casual dinner or a festive gathering, these tacos are sure to impress your family and friends!

Barbacoa Beef Tacos Recipe

Ingredients

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 tablespoon ground cumin

1 tablespoon chipotle chili powder (use ancho chili powder or paprika for a milder option)

1 tablespoon dried Mexican oregano leaves (may also use regular oregano if needed)

1/2 teaspoon ground cloves

1 (3-pound) chuck roast, cut into 8 large chunks

2 tablespoons salted butter or extra-virgin olive oil

4 cloves garlic, minced

3 bay leaves

1/4 cup apple cider vinegar

1/4 cup fresh lime juice (about 2 limes)

Corn tortillas, warmed (optional, for serving)

1 lime, quartered (optional, for garnish)

Chopped fresh cilantro (optional, for garnish)

Sliced avocado (optional, for garnish)

Watermelon radishes (optional, for garnish)

Instructions:

Step 1:

In a small bowl, combine the salt, pepper, cumin, chipotle chili powder, oregano, and cloves.

Coat the chunks of chuck roast thoroughly with the spice mixture.

Step 2:

Heat the butter in a large frying pan or sauté pan over high heat.

Once melted, add the beef in batches to avoid overcrowding.

Sear for about 3 minutes on each side until a nice char develops.

Transfer the seared beef to a slow cooker and repeat with the remaining pieces.

Step 3:

Add the minced garlic and bay leaves to the beef in the slow cooker.

Pour in the apple cider vinegar and lime juice.

Cover and cook on high for 4 hours, or until the beef is fork-tender.

Step 4:

Discard the bay leaves, then use two forks to shred the beef in the slow cooker, mixing it with the juices.

Step 5:

Serve the shredded beef in warmed tortillas, garnished with lime wedges, avocado, radishes, and cilantro as desired.

Enjoy!

Notes:

Meat Choice: Chuck roast is ideal for this recipe due to its marbling, which keeps the meat juicy and tender during slow cooking. You can also use brisket or shoulder if preferred.

Spice Adjustments: Feel free to adjust the amount of chipotle chili powder based on your spice tolerance. If you prefer a milder flavor, ancho chili powder or paprika works well.

Slow Cooker vs. Instant Pot: If you’re short on time, you can use an Instant Pot. Cook on high pressure for about 60 minutes, then allow for natural release.

Serving Suggestions: These tacos pair wonderfully with toppings like diced onions, crumbled queso fresco, or pickled jalapeños for an extra kick.

Make-Ahead: The beef can be prepared a day in advance. Just refrigerate it after cooking, and reheat before serving. The flavors will deepen overnight!

Storage: Leftover beef can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

Tortilla Options: While corn tortillas are traditional, feel free to use flour tortillas or lettuce wraps for a gluten-free option.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of meat?

Yes, while chuck roast is ideal, you can also use brisket or shoulder.

Just ensure the cut has enough fat for tenderness.

How spicy is this recipe?

The spice level can vary. Chipotle chili powder adds heat; for a milder version, use ancho chili powder or paprika instead.

Can I make this in an Instant Pot?

Absolutely! Cook on high pressure for about 60 minutes, then let it naturally release for optimal tenderness.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

What toppings do you recommend?

Popular toppings include diced onions, cilantro, avocado, lime wedges, and pickled jalapeños.

Can I prepare the beef in advance?

Yes, you can make the beef a day ahead.

Just refrigerate it after cooking and reheat before serving.

What type of tortillas should I use?

Corn tortillas are traditional, but you can also use flour tortillas or lettuce wraps for a gluten-free option.

How do I ensure the beef is tender?

Slow cooking is key.

Cook until the beef shreds easily with a fork.

Make sure to check it periodically.

Can I add vegetables to the slow cooker?

Yes, you can add chopped onions, bell peppers, or carrots to the slow cooker for added flavor and nutrition.

Is this recipe suitable for meal prep?

Definitely! The shredded beef keeps well in the fridge and can be easily reheated for quick meals throughout the week.