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Easy Barbacoa Tacos

Simple and delicious barbacoa tacos loaded with tangy, fall-apart tender barbacoa, chopped cilantro, and onions.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 10 tacos
Calories: 408 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

  • 1 boneless 3-4 pound chuck roast trimmed and cut into fist-size chunks
  • salt and pepper
  • 3 tablespoons vegetable oil
  • 1-6 cups beef or chicken broth
  • 1 medium white or yellow onion diced
  • 1/4 cup lime juice bottled is fine
  • 1/4 cup apple cider vinegar
  • 2 chipotle peppers in adobo sauce minced, optional
  • 4 cloves garlic pressed or minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/4 teaspoon ground cloves optional
  • 3/4 teaspoon salt
  • 3 bay leaves
Tacos
  • 10 taco-size tortillas flour or corn are fine
  • 1/2 white onion finely diced
  • 2 radishes sliced, optional for topping
  • 1/2 bunch cilantro chopped, optional for topping
  • 3 limes quartered, optional for topping

Instructions

Prepare the Meat
    Cup of Yum
  1. Generously salt and pepper meat on all sides.
  2. In a large dutch oven with a lid (or skillet if you’ll be using a slow cooker), heat oil over medium-high heat. Brown meat on all sides, in batches if necessary. This may take up to 15 minutes.
On the Stovetop
  1. Add onion and just enough chicken or beef broth to mostly submerge the meat. Stir, scraping the bottom of the pan to remove any stuck-on bits. Stir in remaining barbacoa ingredients and bring mixture to a low simmer. Cover and cook, stirring occasionally for 2 1/2 to 3 hours, until meat is very tender and can be pulled apart with a fork.
In the Slow Cooker
  1. Transfer meat and any drippings remaining in the pan to the slow cooker. Return the pan to medium-high heat and add a splash of broth or water to deglaze the pan. Scrape off any cooked-on bits in the pan and then pour the liquid over the meat in the slow cooker.
  2. To the slow cooker, add 1 cup of broth and remaining barbacoa ingredients. Cook on high for 3 to 4 hours, low for 7 to 8 hours, until the beef is tender and can be easily shredded with a fork.
Shred
  1. Once meat is done, use a slotted spoon to transfer the pieces to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat as you go.
Assemble the Tacos
  1. Gently warm tortillas by wrapping them in a slightly damp towel and microwaving them until heated through, about 30 seconds to 1 minute.
  2. Top the tortillas with barbacoa, onions, radish slices, and cilantro. If desired, add a squeeze of lime juice, and enjoy!

Notes

  • Approximate nutritional information is per taco and assumes 25% braising liquid consumption.
  • Store any leftover meat in its cooking juices in the refrigerator for up to 3 days. 

Nutrition Information

Calories 408kcal (20%)

Nutrition Facts

Serving: 10tacos

Amount Per Serving

Calories 408

% Daily Value*

Calories 408kcal 20%

* Percent Daily Values are based on a 2,000 calorie diet.