Spice up your next taco night with these flavorful Barbacoa Tacos. The barbacoa cooks low and slow until it’s ultra tender, and makes the perfect base for your favorite taco toppings!
If you need some side ideas to go with it, I’d suggest serving it with a salad, beans, and of course, rice.
If you liked my Slow Cooker Barbacoa recipe, you will LOVE these Barbacoa Tacos. They are perfect for Taco Tuesday or Cinco de Mayo. They’re our go-to for using up barbacoa leftovers and honestly…it’s the reason I make barbacoa in the first place.
Barbacoa is one of my favorite Mexican dishes because it only takes minutes to prep, and the slow cooker does the rest. The meat cooks low and slow, infusing with garlic, onion, and chipotles in adobo for incredible flavor. A splash of vinegar and fresh lime juice balance it out, resulting in the most delicious, fall-apart barbacoa you’ll ever make.
What exactly is barbacoa?
Barbacoa, the Spanish word for “barbecue,” refers to both the cooking method and the dish. Typically made with beef, lamb, or goat, it’s slow-cooked underground and seasoned with chiles and spices, resulting in ultra-flavorful, fall-apart tender meat.
Key Ingredients
- Beef chuck roast — Beef cheeks are also a great option for this recipe. I like to cut the meat into 3-inch chunks so it’s easier to shred once it’s cooked.
- Chipotles in adobo sauce — Finely dice the chipotle peppers so they melt right into the sauce. I’m using two peppers here, but you can use one for a milder version.
- Beef stock — This will create a delicious sauce that keeps the barbacoa ultra moist. You can also use beef broth or bullion and water.
- Seasonings — I’m using a blend of ground cumin, dried oregano, ground clove, salt, pepper, and bay leaves.
Customize Your Barbacoa Tacos
- Tortillas — I usually choose small corn tortillas. However, flour tortillas, low-carb tortillas, and hard taco shells are also delicious.
- Veggies & Herbs — Keep it simple with fresh cilantro, diced onion, and avocado. You can fill your taco with shredded lettuce or cabbage. You can also add diced tomatoes, fresh jalapeño, and any other vegetables you like.
- Dips & Salsa — This homemade chipotle sauce is my favorite on barbacoa tacos. And I usually make a batch of fresh guacamole or pico de gallo to go with them, too.
How To Make Slow Cooker Barbacoa
Step 1: Place all the ingredients except the bay leaf in the slow cooker. Toss to coat, then add the bay leaf.
Step 2: Cover and slow-cook the beef until you can easily shred it with a fork.
Step 3: Transfer the meat to a cutting board and use two forks to shred it.
Step 4: Return the shredded beef to the slow cooker to soak up the broth.
Assemble Your Barbacoa Tacos
When it’s ready, you can serve the barbacoa right from the slow cooker. You can also move it to a serving dish. Add cilantro and lime wedges for garnish.
Add a base of barbacoa to your tortilla, add your favorite toppings, and enjoy the best barbacoa tacos you’ll ever make at home!
Olivia’s Recipe Tips
- When you store the leftovers, be sure to include the cooking liquid leftover in the crockpot. This will keep the barbacoa nice and moist. You can also add a splash of the liquid when you reheat the meat so it doesn’t dry out.
- You can add more flavor by searing the beef in a skillet with some olive oil. Do this before adding it to the slow cooker.
- Before you remove the beef, check its tenderness first. If it doesn’t pull apart easily with a fork, let it cook a little longer. The cut of beef needs to be fall-apart tender to be easy to shred.
How to Store and Meal Prep Barbacoa Beef Tacos
The barbacoa will last for 4 days in the fridge and up to 3 months in the freezer. Remember to let it cool completely before transferring it to an airtight or freezer-safe container.
You can reheat it in the microwave or a skillet on the stovetop with a splash of the cooking liquid to keep it tender and juicy.
If you try this recipe or any other slow cooker recipes on Primavera Kitchen, please leave a star rating. You can also comment below to share how it turned out!
Barbacoa Tacos
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Ingredients
- 4 pounds beef chuck roast cut into 3-inch chunks
- 2 cups white or yellow onion diced
- 2 chipotles in adobo sauce finely diced
- 4 garlic cloves minced
- 2 tablespoon fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground clove
- ½ cup beef stock
- 3 bay leaves
For the Tacos
- Tortillas
- Diced onion
- Avocado slices
- Chopped cilantro
- Sour cream or cheese optional
Instructions
- Place all ingredients, except for the bay leaves, into the slow cooker bowl.
- Gently toss everything together with tongs, then add the bay leaves.Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is tender and shreds easily with a fork. If it's not shredding easily, continue cooking for a bit longer.
- Transfer the beef to a cutting board and shred it using two forks.
- Return the shredded beef to the slow cooker, stir it to combine, and allow it to soak up the juices.
- Serve the barbacoa directly from the slow cooker, or transfer it to a serving dish and garnish with chopped cilantro and lime wedges.
- Using tongs, take a portion of barbacoa from the slow cooker and place it on a tortilla. Garnish with diced onions, avocado, cilantro, and any other desired toppings.
Tips
- The nutrition information is for the beef barbacoa only and does not include the toppings or tortillas.
- Avoid opening the slow cooker lid while the beef is cooking. This will release all the heat that’s built up over time.
- Use fresh ingredients for the best flavor, like fresh lime juice vs bottled.
- Use just one chipotle pepper for a milder version of the barbacoa.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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