Authentic Barbacoa Tacos
Transport your taste buds straight to Mexico with these *Authentic Barbacoa Tacos*, a mouthwatering celebration of bold, smoky, and tangy flavors. Slow-cooked to perfection, tender chunks of beef chuck roast are bathed in a rich blend of chipotle peppers, beef broth, and aromatic spices like ground cumin and cloves, creating a melt-in-your-mouth filling that’s as traditional as it is irresistible. The low-and-slow cooking technique ensures every bite is bursting with flavor and juiciness. Served on warm corn tortillas and topped with fresh cilantro and a squeeze of lime, these tacos are a perfect fusion of simplicity and authenticity. Whether it's for Taco Tuesday or a festive gathering, this recipe is your ultimate guide to creating restaurant-quality barbacoa in your own kitchen!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 large white onion
- 6 large garlic cloves
- 3 pieces chipotle peppers in adobo sauce
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 0.25 teaspoon ground cloves
- 3 leaves bay leaves
- 1.5 tablespoons apple cider vinegar
- 2 cups beef broth
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 12 pieces corn tortillas
- 0.5 cup fresh cilantro
- 1 large lime
Instructions
Trim excess fat from the beef chuck roast and cut it into large chunks, about 3-4 inches wide.
In a large pan over medium heat, add vegetable oil. Sear the beef chunks until browned on all sides, about 3-4 minutes per side. Transfer seared beef to a slow cooker.
Peel and finely chop the white onion and crush the garlic cloves. Add them to the slow cooker with the beef.
In a blender, combine the chipotle peppers in adobo sauce, ground cumin, dried oregano, ground cloves, apple cider vinegar, beef broth, salt, and black pepper. Blend until smooth.
Pour the blended sauce over the beef in the slow cooker. Add the bay leaves.
Cover and cook on low for 8 hours, or until the beef is extremely tender and easy to shred with a fork.
Remove the bay leaves and use two forks to shred the beef directly in the slow cooker, mixing with the juices.
Warm corn tortillas in a dry skillet over medium heat, flipping occasionally until soft and pliable.
Assemble the tacos by placing a generous portion of barbacoa on each tortilla. Top with freshly chopped cilantro and a squeeze of lime juice.
Serve hot and enjoy!
Nutrition Facts
Calories |
5216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.1 g | 410% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6682 mg | 291% | |
| Total Carbohydrate | 312.7 g | 114% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 16.9 g | ||
| Protein | 293.9 g | 588% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 5762 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
