Authentic Tacos de Barbacoa Recipe

Tacos de barbacoa are a beloved Mexican dish that brings together tender, flavorful meat and warm tortillas for a meal that’s hard to resist. This recipe captures the essence of traditional taco recipes, showcasing the rich flavors and textures that make barbacoa a true crowd-pleaser. Whether you’re hosting a family gathering or just enjoying a casual dinner, these tacos are sure to impress.

Imagine biting into a taco filled with juicy, slow-cooked beef, seasoned with a blend of spices that dance on your palate. The soft tortillas cradle the meat perfectly, while the toppings of fresh onions, cilantro, and zesty lime elevate each bite to new heights. This is a taco experience that you don’t want to miss!

Traditional Tacos de Barbacoa Recipe

A serving of tacos de barbacoa with shredded beef, garnished with onions and cilantro, served with lime on a wooden table.

These tacos de barbacoa feature succulent beef brisket slow-cooked until it’s tender and infused with spices. Paired with fresh toppings and served in soft corn tortillas, these tacos offer a satisfying flavor that is both rich and vibrant.

Ingredients

3 lbs beef brisket or chuck roast
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
3 cloves garlic, minced
1 onion, quartered
2-3 bay leaves
2 cups beef broth
Corn tortillas
Chopped onions, fresh cilantro, and lime wedges for serving

Instructions

Prepare the Meat: Season the beef brisket with salt, pepper, cumin, and oregano. Rub the spices evenly over the meat.
Sear the Beef: In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the seasoned brisket on all sides until browned, about 4-5 minutes per side.
Add Aromatics: Add the minced garlic, quartered onion, bay leaves, and beef broth to the pot. Bring to a boil.
Slow Cook: Reduce the heat to low, cover, and let it simmer for 4-6 hours until the meat is fork-tender. Alternatively, you can use a slow cooker on low for 8 hours.
Shred the Meat: Once cooked, remove the brisket from the pot and shred it with two forks. Return the meat to the pot and mix it with the cooking liquid.
Assemble Tacos: Warm the corn tortillas in a skillet. Fill each tortilla with shredded barbacoa, and top with chopped onions, fresh cilantro, and a squeeze of lime.