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Slow roasting a chuck roast in a liquid made from herbs, spices and other flavor packed ingredients allows it time to become perfectly melt-in-your-mouth tender and juicy for these tacos de barbacoa.
If you have ever had barbacoa tacos (Mexican shredded beef tacos), you know how they are deliciously tender, juicy, and packed with amazing flavor (and some spice!). And now you can totally make restaurant quality beef barbacoa tacos at home!
Slow cooked in a low temperature oven with a puree of herbs, spices, peppers, aromatics and other seasonings, a beef chuck roast becomes pull apart tender while staying moist and perfect for tacos.
For ultra meaty tacos, you can use this sous vide beef tongue (aka lengua) or the birria from this birria ramen to make tacos as well.
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Why this recipe works
- Using chuck roast to make this barbacoa tacos recipe allows the meat to stay juicy and moist while it braises in the oven, becoming delicious and fall-apart tender.
- Braising the meat low and slow in a flavorful mixture of herbs, spices and other ingredients allows it to take on a lot of flavor.
- Much of the cook time is hands off, allowing you to take care of other tasks while it cooks. The recipe steps are very simple.
- Barbacoa beef can easily be made in advance and used for meal planning or for dinner parties, etc.
- You can also make this recipe in the crock pot.
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Ingredients for tacos de barbacoa
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Chuck roast is the cut of beef used to make barbacoa most commonly as it has a good ratio of fat and meat which allows it to become nice and tender without drying out during the cooking process.
When we make the braising liquid for the beef, we use a puree of spices like cumin, bay leaves, oregano and cloves to add a smoky, almost sweet flavor to the liquid. In addition, we use these ingredients, among others listed in the recipe card:
- Chipotle peppers: We use canned chipotle peppers in adobo sauce for a spicy, smoky flavor. Add more if you want more spice!
- Beef bone broth: You can also use chicken stock if that's all you have.
Toppings: You can use flour or warm corn tortillas and top the tacos with Mexican crema, salsa, chopped onion, Cotija cheese, chopped cilantro and limes.
Step by step instructions
Step 1: Heat an oven to 275°F.
Step 6: Bring to a simmer over medium heat and cook for 5-10 minutes, or until much of the liquid has been absorbed.
Serve the beef on toasted corn tortillas with the reserved diced white onion, cilantro, salsa, crema, lime and Cotija cheese.
Slow cooker beef barbacoa tacos instructions
Brown the beef and make the puree per the above instructions.
Add the beef, puree and bay leaves to the slow cooker and cook on low for 7-9 hours or cook on high for 4-5 hours until the beef is tender.
Remove beef from the slow cooker and shred apart with two forks. Place back in the slow cooker and mix with the cooking liquid.
Serve the slow-cooked beef on tortillas with accoutrements and a squeeze of fresh lime.
Serving options
- While traditionally served as street tacos on corn tortillas, you can use flour tortillas.
- We will also serve this on burritos, tostadas, or even in a rice bowl with some Instant Pot Mexican rice or Instant Pot cilantro lime rice to make a barbacoa burrito bowl.
- Serve the tacos with one of these homemade Mexican green salsa or this tomato and jalapeno salsa.
- Fresh toppings like sliced radish, cilantro, jalapeno, diced onion, diced chili pepper, diced tomato, pico de gallo, fresh limes or shredded cabbage.
- A side of Instant Pot black beans and rice and these roasted jalapenos.
- Definitely save the cooking liquid and use that as a sauce for your tacos.
Expert tips
- For a larger roast, add about 45-60 minutes per additional pound of meat, and adjust the sauce accordingly. Use a fork to test for tenderness - cook longer if it does not shred apart easily.
- Toasting corn tortillas before serving is the recommended way to serve this. However, you an use warmed flour tortillas as well.
- Any excess liquid remaining after simmering can be used as a sauce for the tacos.
- Substitute pork shoulder or lamb shoulder roast for the chuck roast.
- Recipe can also be made in the slow cooker - see above for slow cooker instructions.
- Use any toppings you like to make tacos - definitely add fresh lime juice as it cuts the richness of the braised beef.
- Can be easily made in advance and stored in the fridge or freezer until ready for use.
Frequently asked questions
Tacos de barbacoa are made of braised beef (beef barbacoa meat), pork, lamb or even goat and served in corn tortillas along with cilantro, crema, salsa, etc.
Barbacoa is actually a method of cooking meat and often uses beef, lamb, goat or pork. In traditional Mexican barbacoa recipes the meat is cooked underground and steams until it is tender and juicy. Today, traditional barbacoa can be made over a fire, in an oven, or even in a slow cooker for convenience.
Authentic barbacoa is more related to the style of cooking (meat steamed underground, or in today's world braised in an oven, on a grill or even in a slow cooker) as opposed to the type of meat. In this recipe, the barbacoa is synonymous with shredded beef, but can be any kind of braised/steamed shredded meat.
Leftover shredded barbacoa can be stored in an airtight container in the fridge for up to 3 days. Reheat leftover barbacoa on the stovetop on medium heat, or in the microwave.
Leftovers can also be frozen and stored in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat per the instructions above.
More Mexican taco recipes
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Recipe
Tacos De Barbacoa
Ingredients
- 2-3 pound beef chuck roast
- 2 tablespoons cooking oil
- 4 bay leaves
- 1 white onion 2 tablespoons reserved for serving
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 jalapenos
- 2 chipotle peppers in adobo sauce with 1-2 teaspoons of adobo sauce
- 1 tablespoon toasted cumin seeds
- 2 teaspoon dried oregano
- 1 tablespoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cloves
- 3 garlic cloves
- 1 cup beef stock substitute chicken stock
For serving:
- Corn or flour tortillas heated/toasted
- Mexican crema
- Limes
- Cilantro
- Salsa
- Reserved diced onion
- Cotija cheese
Instructions
- Heat and oven to 275°F.
- Heat a large Dutch oven over medium high heat and add the cooking oil.
- Add the beef and brown on all sides.
- While the beef is browning, combine all remaining ingredients (except bay leaves and oil) in a blender and pulse until mostly smooth (some chunks are fine).
- When the beef is browned, add the pureed sauce and the bay leaves.
- Bring to a simmer over medium heat, then place in the preheated oven, uncovered, and cook for 4 hours, flipping the meat once halfway through.
- Remove the beef from the oven and take it out of the pot. Once cool enough to touch, shred it into pieces and add it back to the pot.
- Bring to a simmer over medium heat and cook for 5-10 minutes, or until much of the liquid has been absorbed.
- Serve the beef on toasted corn tortillas with the reserved diced white onion, cilantro, salsa, crema and Cotija cheese.
Slow Cooker Instructions:
- Brown the beef and make the puree per the above instructions.
- Add the beef, puree and bay leaves to the slow cooker and cook on low for 7-9 hours or high for 4-5 hours.
- Remove the roast from the slow cooker and shred with a fork. Place the meat back in the slow cooker and mix with the liquid.
- Serve on tortillas with accoutrements.
Expert Tips:
- For a larger roast, add about 45-60 minutes per additional pound of meat, and adjust the sauce accordingly. Use a fork to test for tenderness - cook longer if it does not shred apart easily.
- Toasting corn tortillas before serving is the recommended way to serve this. However, you an use warmed flour tortillas as well.
- Any excess liquid remaining after simmering can be used as a sauce for the tacos.
- Substitute pork shoulder or lamb shoulder roast for the chuck roast.
- Recipe can also be made in the slow cooker - see above for slow cooker instructions.
- Use any toppings you like to make tacos - definitely add fresh lime juice as it cuts the richness of the braised beef.
- Can be easily made in advance and stored in the fridge or freezer until ready for use.
Nutrition
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