Savory Tacos Barbacoa Recipe

Craving a taco night that will have everyone coming back for seconds? These tacos barbacoa are your answer! Juicy, flavorful, and oh-so-satisfying, this recipe is a standout among taco recipes. The tender beef is slow-cooked to perfection, allowing those rich flavors to seep into every bite.

Imagine this: tender, succulent meat shredded and served in warm corn tortillas, topped with fresh onions, cilantro, and a squeeze of lime. It’s a fiesta on your plate! Whether you’re hosting a gathering or just treating yourself, these tacos barbacoa will elevate your meal to the next level.

What makes this recipe special? It’s the perfect blend of spices that transforms ordinary beef into something extraordinary. With a little patience and care, you can create a taco experience that rivals your favorite taqueria.

The Ultimate Tacos Barbacoa Recipe

Delicious tacos barbacoa with shredded beef, cilantro, and onions, served with lime on a rustic table.

This tacos barbacoa recipe features slow-cooked beef seasoned with a rich and aromatic blend of spices. Each bite delivers a burst of flavor, making it an unforgettable dish that pairs beautifully with fresh toppings.

Ingredients

3 pounds beef chuck roast, trimmed
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 chipotle peppers in adobo sauce
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 cup beef broth
Corn tortillas
Fresh cilantro, chopped for garnish
Diced onions for garnish
Lime wedges for serving

Instructions

Sear the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper, then sear it in the skillet until browned on all sides.
Sauté the Aromatics: Remove the beef and add the chopped onion to the skillet, cooking until softened. Stir in the minced garlic, chipotle peppers, cumin, oregano, and paprika, cooking for another minute until fragrant.
Combine Ingredients: Place the seared beef in a slow cooker. Pour the sautéed mixture over the beef, add the beef broth, and cover.
Cook Low and Slow: Set the slow cooker to low and cook for 8 hours, or until the beef is fork-tender. Once cooked, shred the beef using two forks.
Assemble Tacos: Warm the corn tortillas and fill each with shredded barbacoa. Top with fresh cilantro, diced onions, and a squeeze of lime.
Serve and Enjoy: Serve the tacos with lime wedges on the side for an extra burst of flavor.