Barbacoa Beef Tacos

Here’s a flavorful, tender, and juicy recipe for Barbacoa Beef Tacos — slow-cooked shredded beef with bold spices, perfect for piling into warm tortillas with your favorite toppings!

🌮 Barbacoa Beef Tacos

🍽️ Servings: 6

⏱️ Time: 6–8 hours slow cooker or 2.5 hours stovetop

🧂 Ingredients:

• 3 lbs beef chuck roast (or brisket)

• 3 cloves garlic, minced

• 1 large onion, chopped

• 2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)

• 1/4 cup fresh lime juice (about 2 limes)

• 1/4 cup apple cider vinegar

• 1 tbsp ground cumin

• 1 tbsp dried oregano

• 2 tsp smoked paprika

• 1 tsp ground cloves

• 1 tsp ground black pepper

• 1 tsp salt

• 1/2 cup beef broth or water

• 2 bay leaves

👩‍🍳 Instructions:

Slow Cooker Method:

1. Prepare the beef

   • Trim excess fat and cut beef into large chunks if needed.

   • Season with salt and pepper.

2. Blend sauce

   • In a blender, combine garlic, onion, chipotle peppers, adobo sauce, lime juice, apple cider vinegar, cumin, oregano, paprika, cloves, salt, pepper, and beef broth. Blend until smooth.

3. Cook

   • Place beef in slow cooker. Pour sauce over beef, add bay leaves.

   • Cook on low for 7–8 hours or high for 4–5 hours until beef is very tender and shreds easily.

4. Shred and mix

   • Remove beef and shred with forks. Discard bay leaves.

   • Return shredded beef to slow cooker, stir to coat in juices.

Stovetop Method:

• Follow same steps, then cook beef in a heavy pot or Dutch oven covered on low heat for about 2.5–3 hours, until tender.

Serving:

• Warm corn or flour tortillas.

• Fill with shredded barbacoa beef.

• Top with diced onions, fresh cilantro, sliced radishes, avocado, lime wedges, and your favorite salsa.

✅ Tips & Variations:

• Add a dash of cinnamon or allspice for a subtle warm note.

• For more heat, add an extra chipotle pepper or a splash of hot sauce.

• Use beef broth instead of water for richer flavor.

• Store leftovers in the sauce to keep beef moist.