0 from 6 votes
Barbacoa Tacos Recipe
These barbacoa tacos are loaded with tender shredded beef that's been seasoned with chilies and spices, then cooked low and slow until the meat falls apart.
Prep Time
15 mins
Cook Time
4 hrs
Servings: 8
Calories: 470 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
FOR THE BARBACOA
- 3 pound beef chuck roast or use beef brisket, sliced into 2-3 inch chunks – try it with lamb shoulder
- 2 guajillo peppers
- 2 ancho peppers
- 2 tablespoons olive oil
- 7 ounce can chipotles in adobo optional, for extra saucy and tangy-smoky flavor
- 12 ounces beef stock
- 1/4 cup apple cider vinegar
- Juice from 1 large lime about 1/4 cup
- 1 large onion chopped
- 4 cloves garlic chopped
- 1 tablespoon Mexican oregano or use oregano
- 2 teaspoons cumin
- 1 bay leaf
- salt and ground black pepper to taste
FOR THE TACOS
- 8-12 tortillas lightly toasted (use corn tortillas or flour tortillas)
- For Serving: fresh chopped cilantro, chopped onion, chopped jalapeno, sliced radish, crumbly white cheese, hot sauce (choose your favorites)
Instructions
MAKE THE BARBACOA
- Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. Drain and discard the water. Add the softened peppers to a food processor and process until smooth.
- Add the beef chunks (or lamb) to a bowl. Add the ancho-guajillo paste and toss to even coat.
- Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks a few minutes per side to brown them. Transfer to a slow cooker or crock pot.
- Deglaze the pan with a bit of beef stock (or water or wine) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
- Add the chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf and salt and pepper to taste to the crock pot. Stir.
- Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
- Shred the beef with 2 forks and serve as desired.
Cup of Yum
MAKE THE TACOS
- Serve the shredded meat onto lightly toasted tortillas, then top with your favorite toppings. Don’t forget the hot sauce!
Notes
- Nutritional information does not include taco toppings.
Nutrition Information
Calories
470kcal
(24%)
Carbohydrates
23g
(8%)
Protein
36g
(72%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
447mg
(19%)
Potassium
762mg
(22%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
505IU
(10%)
Vitamin C
2mg
(2%)
Calcium
98mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 470
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 447mg | 19% |
| Potassium | 762mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 98mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.