Barbacoa Tacos

Barbacoa Tacos are packed with rich, smoky, and slightly spicy flavors, made with slow-cooked, tender shredded beef. Traditionally, barbacoa is cooked low and slow with bold spices, chipotle peppers, and a touch of citrus for depth of flavor. These tacos are perfect for any taco night and can be customized with your favorite toppings.

Why You’ll Love This Recipe

• Bold and Flavorful – The combination of chipotle, garlic, and citrus creates an irresistible taste.
• Easy to Make – The slow cooker or Instant Pot does most of the work for you.
• Great for Meal Prep – Make a large batch and enjoy it throughout the week.
• Perfect for Any Occasion – Whether for a casual weeknight dinner or a party, these tacos are always a hit.
• Versatile – Serve it in tacos, burritos, bowls, or even over rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast
• Chipotle peppers in adobo sauce
• Beef broth
• Garlic
• Onion
• Apple cider vinegar
• Lime juice
• Ground cumin
• Oregano
• Smoked paprika
• Bay leaves
• Salt and pepper
• Corn or flour tortillas
• Optional toppings: cilantro, diced onions, avocado, cheese, lime wedges

Directions

1. Prepare the Beef – Trim excess fat from the beef chuck roast and season it with salt, pepper, cumin, and smoked paprika.
2. Sear the Meat – In a skillet over medium-high heat, sear the beef on all sides until browned (optional but adds flavor).
3. Slow Cook – Place the beef in a slow cooker and add chopped onion, minced garlic, chipotle peppers, beef broth, apple cider vinegar, lime juice, oregano, and bay leaves. Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender.
4. Shred the Beef – Remove the beef, discard the bay leaves, and shred it with two forks. Return it to the sauce to soak up the flavors.
5. Warm the Tortillas – Heat tortillas in a dry skillet or over an open flame until slightly charred.
6. Assemble the Tacos – Fill each tortilla with shredded barbacoa and top with cilantro, onions, and a squeeze of lime.
7. Serve and Enjoy – Serve warm with your favorite sides.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 8 hours (slow cooker) or 1 hour (Instant Pot)
• Total Time: 8 hours 15 minutes

Variations

• Spicier Version – Add extra chipotle peppers or a dash of cayenne.
• Taco Bowls – Serve over rice with black beans, salsa, and guacamole.
• Pork Barbacoa – Substitute beef with pork shoulder for a different take.
• Gluten-Free – Use corn tortillas to keep it gluten-free.
• Low-Carb – Serve the beef in lettuce wraps instead of tortillas.

Storage/Reheating

• Storage: Keep leftover barbacoa in an airtight container in the refrigerator for up to 4 days.
• Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm in a skillet with a splash of broth or microwave in 30-second intervals.

FAQs

What is barbacoa?

Barbacoa is a slow-cooked Mexican dish made with beef, lamb, or goat, traditionally cooked in a pit but now commonly made in slow cookers or pressure cookers.

How spicy is this recipe?

The chipotle peppers add moderate heat, but you can adjust the spice level to your preference.

Can I use a different cut of meat?

Yes, beef brisket or short ribs also work well.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 60 minutes, then allow a natural release for 10 minutes.

What toppings go well with barbacoa tacos?

Cilantro, diced onions, avocado, lime, cheese, and pickled jalapeños are great options.

Can I make this ahead of time?

Yes! Barbacoa tastes even better the next day after the flavors meld.

What if I don’t have chipotle peppers?

Use smoked paprika and a bit of hot sauce for a similar smoky heat.

Can I cook this on the stovetop?

Yes, simmer the beef in a covered pot on low heat for about 3-4 hours until tender.

How do I keep my tortillas from breaking?

Warm them up before using, either in a dry skillet or microwave wrapped in a damp towel.

What side dishes pair well with barbacoa tacos?

Mexican rice, black beans, street corn, or a fresh mango salsa complement them perfectly.

Conclusion

Barbacoa Tacos are a flavorful, tender, and easy-to-make dish that’s perfect for any occasion. Whether you cook them in a slow cooker, Instant Pot, or on the stovetop, they’re guaranteed to be a hit. Try them with your favorite toppings and enjoy an authentic Mexican-inspired meal at home!

Barbacoa Tacos

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 8 hours (slow cooker) / 1 hour (Instant Pot)
• Total Time: 8 hours 15 minutes
• Yield: 6-8 servings
• Category: Dinner, Tacos
• Method: Slow Cooker, Instant Pot
• Cuisine: Mexican, Tex-Mex
• Diet: Gluten Free

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Description

Barbacoa Tacos are bursting with rich, smoky, and slightly spicy flavors, made with tender, slow-cooked beef infused with chipotle peppers, garlic, and citrus. This easy recipe can be made in a slow cooker or Instant Pot for a delicious, melt-in-your-mouth meal. Perfect for taco nights, gatherings, or meal prep, these tacos are incredibly versatile and can be served with your favorite toppings like cilantro, onions, and avocado.

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Ingredients

• 3 lbs beef chuck roast
• 2–3 chipotle peppers in adobo sauce (adjust for spice level)
• 1 cup beef broth
• 4 cloves garlic, minced
• 1 small onion, chopped
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 bay leaves
• Salt and black pepper, to taste
• Corn or flour tortillas
• Optional toppings: cilantro, diced onions, avocado, crumbled cheese, lime wedges

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Instructions

1. Prepare the Beef: Trim excess fat from the chuck roast and season with salt, pepper, cumin, and smoked paprika.
2. Sear the Meat (Optional): In a skillet over medium-high heat, sear the beef on all sides for extra depth of flavor.
3. Slow Cook: Place the beef in a slow cooker and add the chopped onion, minced garlic, chipotle peppers, beef broth, apple cider vinegar, lime juice, oregano, and bay leaves. Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender.
4. Shred the Beef: Remove the beef, discard the bay leaves, and shred it using two forks. Return the shredded meat to the sauce to soak up the flavors.
5. Warm the Tortillas: Heat tortillas in a dry skillet or over an open flame for a slight char.
6. Assemble the Tacos: Fill each tortilla with shredded barbacoa and top with cilantro, onions, and a squeeze of lime.
7. Serve and Enjoy: Serve warm with your favorite sides.

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Notes

• Spicier Version: Add extra chipotle peppers or a dash of cayenne.
• Taco Bowls: Serve over rice with black beans, salsa, and guacamole.
• Pork Barbacoa: Substitute beef with pork shoulder for a different take.
• Gluten-Free: Use corn tortillas.
• Low-Carb: Serve in lettuce wraps instead of tortillas.