Beef Barbacoa Tacos
Fall-apart tender beef, slow-cooked in a rich, smoky-spicy sauce of chipotle peppers and Mexican spices. This barbacoa is perfect for loading into warm corn tortillas for an unforgettable taco night.
For 8 servings
5 steps. 240 minutes total.
- 1
Step 1
- a.Prepare the Sauce and Beef
- b.In a blender, combine the chipotle peppers, adobo sauce, one half of the onion (roughly chopped), garlic cloves, 1/2 cup of beef broth, apple cider vinegar, lime juice, cumin powder, oregano, and clove powder. Blend until completely smooth.
- c.Pat the beef chuck chunks dry with paper towels. Season generously on all sides with the salt and black pepper.
- 2
Step 2
- a.Sear the Beef
- b.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The oil should be shimmering.
- c.Carefully place the beef chunks in the pot in a single layer, ensuring not to overcrowd it. Work in batches if necessary.
- d.Sear the beef for 3-4 minutes per side, until a deep, brown crust forms. Do not move the beef while it's searing.
- e.Transfer the seared beef to the basin of a slow cooker.
- 3
Step 3
- a.Slow Cook the Barbacoa
- b.Slice the remaining half of the onion and scatter the slices over the seared beef in the slow cooker. Add the bay leaves.
- c.Pour the blended chipotle sauce evenly over the beef.
- d.Add the remaining 1/2 cup of beef broth to the slow cooker.
- e.Cover and cook on LOW for 8 hours or on HIGH for 4 hours. The beef is done when it is exceptionally tender and falls apart with a fork.
- 4
Step 4
- a.Shred and Finish the Beef
- b.Carefully transfer the cooked beef chunks to a large bowl or cutting board. Remove and discard the bay leaves and onion slices from the sauce.
- c.Using two forks, shred the beef. It should shred with very little effort.
- d.If desired, skim any excess fat from the surface of the cooking liquid in the slow cooker.
- e.Return the shredded beef to the slow cooker and stir to coat it thoroughly with the sauce. Let it rest on the 'Keep Warm' setting for at least 15 minutes to absorb the flavors.
- 5
Step 5
- a.Assemble and Serve Tacos
- b.Warm the corn tortillas one by one in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted.
- c.To assemble, place a generous amount of the shredded barbacoa beef onto each warm tortilla.
- d.Garnish with a sprinkle of finely diced white onion and chopped fresh cilantro.
- e.Serve immediately with lime wedges on the side for squeezing over the tacos.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Searing the beef is a crucial step that builds a deep, savory flavor through the Maillard reaction. Don't skip it!
- 2For the most authentic flavor, use Mexican oregano if you can find it. It has a more earthy, citrusy note than Mediterranean oregano.
- 3The barbacoa meat is even better the next day as the flavors meld. It's a great make-ahead meal for parties or weekly meal prep.
- 4Leftover barbacoa freezes beautifully. Store it in an airtight container with some of the juices for up to 3 months.
- 5Lightly toasting your corn tortillas in a dry skillet enhances their flavor and makes them more pliable, preventing them from breaking.
- 6While chuck roast is ideal for its fat content, beef brisket or even beef cheeks (for a very traditional approach) can also be used.
Adapt it for your goals.
Spicier Barbacoa
Add 1-2 whole dried ancho or guajillo chiles (stems and seeds removed, rehydrated in hot water) to the blender for a deeper, more complex heat and smoky flavor.
Instant Pot VersionInstant Pot Version
Sear the beef in the Instant Pot on 'Sauté' mode. Add the sauce and other ingredients, then cook on high pressure for 60 minutes. Allow for a natural pressure release for at least 15 minutes before shredding.
Oven Braised VersionOven-Braised Version
If you don't have a slow cooker, follow the searing steps in a large Dutch oven. Add the sauce and other ingredients, bring to a simmer, cover, and transfer to an oven preheated to 325°F (160°C). Braise for 3-4 hours, or until tender.
Why this is on our healthy list.
Rich in Protein
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Excellent Source of Iron
This dish provides heme iron from beef, a form that is easily absorbed by the body. Iron is crucial for producing hemoglobin, which carries oxygen in the blood, helping to prevent fatigue and anemia.
Metabolism Support
The capsaicin found in the chipotle peppers can provide a temporary boost to your metabolism. These peppers also contain antioxidants and have anti-inflammatory properties.
Frequently asked questions
A serving of two Beef Barbacoa Tacos contains approximately 550-600 calories. This can vary based on the fat content of the beef chuck and any additional toppings used.