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

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

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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.

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.