Barbacoa Tacos

“This tender, flavorful barbacoa would also be good in burritos or on top of nachos. It is not super-spicy, but you can adjust by adding more chipotle peppers to your desired heat level.” – April Ferre

Barbacoa Tacos

Course: Main Courses – Beef
Cuisine: Mexican


For Barbacoa:

  • 3 Pounds Chuck Roast
  • Salt & Pepper
  • Olive Oil
  • 1/2 Cup Beef Stock
  • 1/4 Cup Fresh Lime Juice
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Onion Finely Chopped
  • 4 Cloves Garlic Minced
  • 1 4-Ounce Can Diced Green Chiles
  • 2 Chipotle Peppers in Abodo Sauce Finely Chopped
  • 3 Bay Leaves
  • 1 Tablespoon Cumin
  • 1 Tablespoon Mexican Oregano
  • 1 Teaspoon Fine Sea Salt
  • 1/2 Teaspoon Pepper
  • 1/4 Teaspoon Cloves

For Tacos:

  • Corn Tortillas
  • Cilantro
  • Avocado Sliced
  • Radishes Sliced
  • Cotija Cheese Crumbled
  • Lime Wedges For Serving


To Prepare Barbacoa:

  • Cut chuck roast into 2 to 3-inch chunks. Generously season with salt and pepper.
  • Heat olive oil in a large Dutch oven and brown chuck roast on all sides. Place browned meat into a slow cooker.
  • In a medium bowl, combine the rest of the barbacoa ingredients. Mix well and then pour over beef.
  • Cover and cook over low heat (6 to 8 hours) or high heat (3 to 4 hours) until the beef is tender and falls apart easily. Remove beef from broth and cool slightly. Remove bay leaves.
  • Shred beef with hands or a fork. Return beef to the slow cooker and cook for another 15 to 20 minutes to allow the beef to soak up more juices.
  • Taste and add any additional seasoning as desired.

To Assemble Tacos:

  • Warm corn tortillas in the microwave according to the package directions.
  • Top with well-drained barbacoa and remaining taco fixings. Serve with lime wedges.
  • Store any leftover barbacoa in its juices in the refrigerator.

2023 Adapted Recipe – April Ferre – Adapted from Gimme Some Oven