Why You’ll Love This Recipe

I appreciate how this recipe brings the rich flavors of Mexican cuisine to my kitchen with ease. The slow-cooked beef becomes incredibly tender, absorbing the bold spices and chipotle heat. Serving it in soft tortillas with fresh toppings like avocado and cilantro adds a delightful contrast, making each bite a harmonious blend of textures and tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 3–4 pounds beef chuck roast, trimmed of excess fat

  • 2–3 chipotle chiles in adobo sauce, minced

  • 1 cup beef broth

  • 1/4 cup fresh lime juice

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon molasses or brown sugar

  • 4 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 large onion, chopped

  • 1 (4-ounce) can diced green chiles

  • 2 bay leaves

  • Corn or flour tortillas, for serving

  • Toppings: sliced avocado, chopped cilantro, diced red onion, crumbled queso fresco

Directions

  1. Prepare the Beef: Cut the chuck roast into large chunks and season with salt and pepper.

  2. Make the Sauce: In a blender, combine chipotle chiles, beef broth, lime juice, vinegar, molasses, garlic, cumin, oregano, and paprika. Blend until smooth.

  3. Assemble in Slow Cooker: Place the beef chunks in the slow cooker. Add chopped onion, green chiles, and bay leaves. Pour the sauce over the beef.

  4. Cook: Cover and cook on low for 8–10 hours, or until the beef is tender and easily shreds with a fork.

  5. Shred the Beef: Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.

  6. Serve: Warm the tortillas and fill each with the shredded barbacoa. Top with avocado slices, chopped cilantro, diced red onion, and crumbled queso fresco.

Servings and Timing

This recipe yields approximately 8 servings. Preparation time is about 30 minutes, and cooking time is 8–10 hours in the slow cooker, totaling around 8.5–10.5 hours.

Variations

  • Instant Pot Method: Sear the beef chunks using the sauté function. Add the sauce and other ingredients, then cook on high pressure for 60 minutes. Allow natural pressure release before shredding the beef.

  • Oven Method: Place all ingredients in a Dutch oven. Cover and cook at 325°F (163°C) for 3–4 hours, until the beef is tender.

  • Protein Alternatives: Substitute beef with lamb or pork shoulder for a different flavor profile.

Storage/Reheating

Store leftover barbacoa in an airtight container in the refrigerator for up to 5 days. To reheat, warm the meat in a saucepan over medium heat until heated through. For longer storage, freeze the shredded beef in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I make this recipe less spicy?

Yes, reduce the number of chipotle chiles or remove the seeds to lower the heat level.

What type of tortillas work best?

Both corn and flour tortillas are suitable. Corn tortillas offer a traditional flavor, while flour tortillas provide a softer texture.

Can I prepare the barbacoa ahead of time?

Absolutely. Prepare and cook the barbacoa a day in advance, then reheat before serving. This can enhance the flavors.

What toppings pair well with barbacoa tacos?

Common toppings include sliced avocado, chopped cilantro, diced red onion, crumbled queso fresco, and a squeeze of lime juice.

Is it necessary to sear the beef before slow cooking?

Searing adds depth of flavor but is optional. If short on time, you can skip this step.

Conclusion

These Barbacoa Tacos are a flavorful and satisfying meal that’s perfect for any occasion. The tender, spiced beef combined with fresh toppings creates a delightful culinary experience. Whether you’re serving a crowd or enjoying a family dinner, this recipe is sure to impress.

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Barbacoa Tacos

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  • Author: Mia
  • Total Time: 8.5–10.5 hours
  • Yield: 8 servings
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Description

Savory, melt-in-your-mouth beef loaded with smoky spices and herbs—these barbacoa tacos are a crowd-pleasing favorite with endless topping options.

Ingredients

For the Barbacoa:

3–4 pounds beef chuck roast, trimmed

2–3 chipotle chiles in adobo, minced

1 cup beef broth

1/4 cup fresh lime juice

2 tbsp apple cider vinegar

1 tbsp molasses or brown sugar

4 cloves garlic, minced

1 tbsp ground cumin

1 tbsp dried oregano

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

1 large onion, chopped

1 (4 oz) can diced green chiles

2 bay leaves

For Serving:

Corn or flour tortillas

Sliced avocado

Chopped cilantro

Diced red onion

Crumbled queso fresco

Instructions

Prep the Beef:
Cut beef into large chunks, season with salt and pepper.

Make the Sauce:
Blend chipotle chiles, beef broth, lime juice, vinegar, molasses, garlic, cumin, oregano, and paprika until smooth.

Assemble in Cooker:
Place beef, onion, green chiles, and bay leaves in a slow cooker. Pour sauce over the beef.

Cook:
Cover and cook on LOW for 8–10 hours, until the beef shreds easily.

Shred:
Remove beef, shred with two forks, and return to the sauce. Stir to combine.

Serve:
Fill warm tortillas with barbacoa. Top with avocado, cilantro, onion, and queso fresco.

 

Notes

Adjust heat by using fewer chipotle chiles or removing the seeds.

Prepare toppings while the beef cooks for quick assembly.

Best served with a wedge of lime and a side of Mexican rice or beans.

  • Prep Time: 30 minutes
  • Cook Time: 8–10 hours (slow cooker)
  • Category: Dinner / Tacos
  • Method: Slow Cooker

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