Barbacoa tacos are the kind of dish that remind you why slow-cooked Mexican food is so beloved. Rich, tender beef infused with smoky chipotle, aromatic spices, and tangy vinegar creates a filling that’s bold, savory, and irresistibly juicy. Whether you’re preparing them for taco night, weekend gatherings, or meal prep, these tacos deliver deep, authentic flavor with minimal effort.
What makes barbacoa so special is the long, slow cooking process. As the beef simmers with garlic, onions, chipotle peppers, and warming spices, it becomes fall-apart tender while absorbing layers of complexity. The broth reduces into a flavorful jus that soaks back into the meat once shredded, guaranteeing every bite is moist and packed with character.
The versatility of barbacoa also adds to its appeal. Serve it simply with onions and cilantro, or dress it up with pickled onions, fresh salsa, or lime. Corn tortillas bring an earthy balance, while flour tortillas offer softness and comfort—either works beautifully depending on your mood. A quick char in a hot skillet transforms the tortillas and brings the whole taco experience to life.
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For an extra finishing touch, broiling the shredded barbacoa briefly caramelizes the edges, adding crisp texture and smoky depth. This small step makes a big difference, turning already delicious meat into taco-shop perfection. No matter how you serve them, these barbacoa tacos deliver warm, soulful flavor that’s impossible to resist.
Servings: 8–10 tacos
Prep Time: 15 minutes
Cook Time: 6–8 hours (slow cooker) or 3 hours (stovetop)
Total Time: Varies by method
Ingredients
- 3 lbs beef chuck roast (or beef cheeks for authentic barbacoa)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 3 chipotle peppers in adobo + 2 tbsp adobo sauce
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup apple cider vinegar or white vinegar
- 1 cup beef broth
- 2 bay leaves
- Corn or flour tortillas, warmed
- Optional toppings: diced onion, cilantro, lime, salsa, pickled onions
Instructions:
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