Barbacoa Tacos

by

Sharing is caring!

Last Updated on August 16, 2025 by Casia Valdés

There’s something magical about biting into a warm taco filled with melt-in-your-mouth beef, rich spices, smoky chipotle, and fresh toppings. These Barbacoa Tacos bring the heart of traditional Mexican flavors into your kitchen—slow-cooked, deeply seasoned, and perfect for gatherings or cozy weeknights.

My grandmother used to prepare barbacoa in an underground pit, letting the meat simmer in its own juices all night. While we might not have that setup today, this modern stovetop or slow cooker version captures all that bold, soul-warming flavor.

Why You’ll Love These Barbacoa Tacos

  • Ultra-tender beef that shreds effortlessly

  • Smoky, tangy, and slightly spicy sauce thanks to chipotles and lime

  • Easy to make in a Dutch oven, oven, or slow cooker

  • Authentically Mexican yet incredibly customizable

  • Perfect year-round: rich enough for winter, zesty enough for summer

Ingredients

For the Barbacoa:

  • 1 tbsp oil

  • 2 lbs chuck roast, fat trimmed and cut into 1–2 inch chunks

  • 1 white onion, diced

  • 4 cloves garlic, chopped

  • 1 tbsp ground cumin

  • 1 tbsp dried oregano

  • ½ cup beef broth, beer, or water

  • 4 chipotle chilies in adobo, chopped (adjust to taste)

  • ¼ cup fresh lime juice

  • 2 tbsp apple cider vinegar

  • 2 tsp salt

  • 1 tsp ground black pepper

  • ¼ tsp ground cloves

  • 3 bay leaves

For Serving:

  • 12 small corn tortillas, warmed

  • ½ cup white onion, finely diced

  • ¼ cup cilantro, roughly torn or chopped

  • Optional: lime wedges, sliced radishes, queso fresco, avocado

Instructions

Step 1: Sear the Beef

Heat oil in a heavy-bottomed, oven-safe pot over medium-high heat. Sear the beef chunks on all sides until browned—about 10–15 minutes total. Remove from pot and set aside.

Step 2: Sauté the Aromatics

Add diced onion to the same pot and cook for 3–5 minutes until softened. Stir in garlic, cumin, and oregano; sauté another minute to bloom the spices.

Step 3: Build the Sauce

Return beef to the pot. Add broth, chopped chipotles, lime juice, vinegar, salt, pepper, cloves, and bay leaves. Stir well and bring to a simmer.

Step 4: Braise the Barbacoa

Choose your cooking method:

  • Stovetop: Cover and simmer on low for 3–4 hours.

  • Oven: Preheat to 275°F (140°C), cover pot, and bake for 3–4 hours.

  • Slow Cooker: Transfer to a crockpot and cook on low 8–10 hours or high 4–6 hours.

When the beef is fork-tender, discard bay leaves. Shred meat and return it to the pot, mixing it into the flavorful juices.

Assemble the Tacos

Warm your tortillas and load them up with shredded barbacoa. Top with diced onion, fresh cilantro, and any optional extras like avocado or queso fresco. Serve with lime wedges on the side for that extra zing.

Tips for Perfect Barbacoa

  • Use chuck roast: It’s well-marbled and ideal for shredding.

  • Make it spicier: Add extra chipotles or a splash of adobo sauce.

  • Make ahead: Barbacoa stores beautifully and tastes even better the next day.

  • Freezer-friendly: Store shredded meat in an airtight container for up to 3 months.

What to Serve With Barbacoa Tacos

  • Mexican Rice or Cilantro Lime Rice

  • Refried Beans or Charro Beans

  • Mexican Street Corn or Pico de Gallo

  • Fresh Margaritas or cold cerveza

FAQs

Can I use another cut of beef?
Yes! Beef cheek or brisket works well, though chuck roast is the easiest to find and budget-friendly.

Is barbacoa spicy?
It’s mildly spicy. You can adjust heat by using fewer or more chipotles in adobo.

Can I make it in an Instant Pot?
Yes! Pressure cook on high for 60 minutes, followed by a 15-minute natural release.

Can I serve it differently?
Absolutely. Use the barbacoa in burritos, tortas, enchiladas, or over rice bowls.

Final Thoughts

There’s no denying the comfort and richness of a well-made Barbacoa Taco. Whether slow-simmered all day or made in a slow cooker, this dish brings warmth and authenticity to your table. It’s flavorful, adaptable, and incredibly satisfying. Once you make these, they’ll become a regular in your taco night rotation.

Barbacoa Tacos

Make authentic Barbacoa Tacos with tender beef, chipotle, lime, and bold Mexican flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Barbacoa:
  • 1 tbsp oil
  • 2 lbs chuck roast fat trimmed and cut into 1–2 inch chunks
  • 1 white onion diced
  • 4 cloves garlic chopped
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • ½ cup beef broth beer, or water
  • 4 chipotle chilies in adobo chopped (adjust to taste)
  • ¼ cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 2 tsp salt
  • 1 tsp ground black pepper
  • ¼ tsp ground cloves
  • 3 bay leaves
For Serving:
  • 12 small corn tortillas warmed
  • ½ cup white onion finely diced
  • ¼ cup cilantro roughly torn or chopped
Optional: lime wedges, sliced radishes, queso fresco, avocado

Method
 

Step 1: Sear the Beef
  1. Heat oil in a heavy-bottomed, oven-safe pot over medium-high heat. Sear the beef chunks on all sides until browned—about 10–15 minutes total. Remove from pot and set aside.
Step 2: Sauté the Aromatics
  1. Add diced onion to the same pot and cook for 3–5 minutes until softened. Stir in garlic, cumin, and oregano; sauté another minute to bloom the spices.
Step 3: Build the Sauce
  1. Return beef to the pot. Add broth, chopped chipotles, lime juice, vinegar, salt, pepper, cloves, and bay leaves. Stir well and bring to a simmer.
Step 4: Braise the Barbacoa
  1. Choose your cooking method:
Stovetop: Cover and simmer on low for 3–4 hours.
    Oven: Preheat to 275°F (140°C), cover pot, and bake for 3–4 hours.
      Slow Cooker: Transfer to a crockpot and cook on low 8–10 hours or high 4–6 hours.
      1. When the beef is fork-tender, discard bay leaves. Shred meat and return it to the pot, mixing it into the flavorful juices.