Barbacoa Beef Tacos
Servings: 4–6
Ingredients:
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2–3 lbs beef chuck roast or brisket
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2 tbsp vegetable oil
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1 large onion, chopped
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4 garlic cloves, minced
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2–3 chipotle peppers in adobo sauce (adjust to taste)
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1/4 cup apple cider vinegar
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1 cup beef broth
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1 tsp ground cumin
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1 tsp dried oregano
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1 tsp smoked paprika
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1/2 tsp ground cloves
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1/2 tsp salt (adjust to taste)
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1/4 tsp black pepper
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Juice of 1 lime
For serving:
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Corn or flour tortillas
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Chopped onions
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Fresh cilantro
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Lime wedges
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Optional: avocado, salsa, shredded cheese
Instructions
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Sear the beef:
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Heat oil in a large skillet over medium-high heat.
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Sear the beef roast on all sides until browned (about 3–4 minutes per side).
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Prepare the sauce:
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In a blender, combine onions, garlic, chipotle peppers, apple cider vinegar, beef broth, cumin, oregano, smoked paprika, cloves, salt, and pepper. Blend until smooth.
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Cook the beef:
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Place the seared beef in a slow cooker or pressure cooker.
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Pour the blended sauce over the beef.
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Slow cooker: Cook on low for 8 hours or high for 4–5 hours until beef is tender and shreds easily.
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Pressure cooker: Cook on high pressure for 60–75 minutes, then natural release.
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Shred the beef:
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Remove the beef and shred it with two forks.
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Return shredded beef to the sauce to soak up extra flavor.
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Squeeze lime juice over the top and stir.
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Assemble tacos:
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Warm tortillas, fill with shredded barbacoa beef, and top with onions, cilantro, and lime.
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Add optional toppings as desired.
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💡 Tips:
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Barbacoa is even better the next day, as the flavors intensify.
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For extra smoky flavor, use a touch of smoked chipotle powder or smoked paprika.
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Serve with a side of Mexican rice or beans for a full meal.
If you want, I can also give a quick 30-minute version using thin beef slices that still tastes like traditional barbacoa for faster weeknight tacos.
Do you want me to do that?
A must try!!