Barbacoa Beef Tacos
These tacos are tender, flavorful, and perfect for shredding over tortillas. Traditionally slow-cooked with rich spices, they’re great for meal prep or a taco night feast.
🛒 Ingredients
- 2–3 lbs beef chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce (adjust to taste)
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- Salt and pepper, to taste
- Juice of 1 lime
For serving:
- Corn or flour tortillas
- Chopped cilantro
- Diced onion
- Lime wedges
- Optional: avocado, sour cream, salsa
🥣 Instructions
- Prep the beef:
Season beef chuck roast with salt and pepper. - Blend sauce:
In a blender, combine onion, garlic, chipotle peppers, apple cider vinegar, beef broth, cumin, paprika, oregano, and cloves. Blend until smooth. - Cook:
- Slow cooker: Place beef in crockpot, pour sauce over it. Cook on LOW 8–10 hours or HIGH 4–5 hours, until beef is tender.
- Oven: Preheat to 325°F. Place beef and sauce in a covered Dutch oven, bake 3–4 hours until fork-tender.
- Shred:
Remove beef, shred with two forks, and stir back into sauce. Squeeze lime juice over shredded beef. - Assemble tacos:
Warm tortillas, add beef, and top with cilantro, onion, lime, and other desired toppings.
🧑🍳 Tips
- For extra flavor, sear beef on all sides before slow cooking.
- Can freeze cooked barbacoa for up to 3 months.
- Add a dash of cinnamon or cloves for a richer, more authentic flavor.
If you want, I can give you a quick stovetop version, a sheet-pan taco night version, or a Mexican restaurant-style version with extra spice layers.
Do you want me to do that?
