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Barbacoa Tacos

Make authentic Barbacoa Tacos with tender beef, chipotle, lime, and bold Mexican flavor.
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
  

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.