🌮 Barbacoa Beef Tacos (Slow-Cooked & Full of Flavor)

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🌮 Barbacoa Beef Tacos (Slow-Cooked & Full of Flavor)







If you love authentic Mexican flavors, these Barbacoa Beef Tacos will become your new obsession. Made with slow-cooked, tender beef simmered in chipotle peppers, garlic, lime juice, and aromatic spices — every bite is packed with rich, smoky, and slightly spicy flavor.

Whether served in warm corn tortillas, over rice, or inside burrito bowls, this recipe brings restaurant-quality tacos straight to your kitchen. It’s perfect for family dinners, parties, or meal prep for the week.

🥩 Ingredients:

For the Barbacoa Beef:

  • 3 lbs beef chuck roast (trimmed and cut into large chunks)

  • 3 cloves garlic, minced

  • 2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)

  • 1 small onion, chopped

  • 2 tsp cumin

  • 1 tsp oregano

  • 1 tsp smoked paprika

  • ½ tsp ground cloves

  • 1 bay leaf

  • ¼ cup apple cider vinegar or lime juice

  • 1 cup beef broth

  • Salt and pepper, to taste

For Serving:

  • Corn or flour tortillas

  • Fresh cilantro

  • Diced onions

  • Lime wedges

  • Cotija cheese or shredded cheese (optional)

👩‍🍳 Instructions:

  1. Season & Sear the Beef:
    Season beef chunks generously with salt and pepper. In a skillet, sear them on all sides until browned (optional but adds flavor).

  2. Make the Sauce:
    In a blender, combine chipotle peppers, garlic, onion, vinegar (or lime juice), and all the spices. Blend until smooth.

  3. Slow Cook:
    Place beef in a slow cooker, pour sauce over it, and add beef broth and bay leaf.

    • Cook on Low for 8 hours or High for 4–5 hours, until beef is tender and shreds easily.

  4. Shred & Serve:
    Remove bay leaf, shred beef with two forks, and mix it back into the sauce.
    Serve in warm tortillas with cilantro, onions, and a squeeze of lime.

🌶️ Tips & Variations

  • Substitute brisket or short ribs for extra richness.

  • Use instant pot: Pressure cook for 60 minutes with natural release.

  • Add avocado slices or pickled red onions for fresh contrast.

  • Serve leftovers over nachos, quesadillas, or rice bowls.



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