These easy barbacoa tacos are packed with tender, slow-cooked beef and bold Mexican flavors. Perfect for taco night or meal prep — top with fresh guacamole and chihuahua cheese for the ultimate taco experience!
Our family’s favorite way to enjoy my slow-cooked beef barbacoa is on tacos!
The amazing thing about tacos is the toppings are totally customizable but the flavors in my beef barbacoa are totally enough to stand on their own so I like to keep the toppings really simple.
While my the spiciness of my slow cooked beef barbacoa is customizable, I like I little kick so to balance that, I pair it with a creamy guacamole. And 9 times out of 10 if I’m cooking Mexican food, I’ll incorporate some Chihuahua cheese! It’s a great melting cheese and is used frequently in authentic Mexican recipes.
INGREDIENTS FOR THESE EASY BARBACOA TACOS
Slow-Cooked Beef Barbacoa: You’ll need a beef chuck, olive oil, salt, pepper, oregano, cumin, cloves, bay leaves, garlic, chipotle peppers, adobo sauce, a white onion, and water
Guacamole: I love making homemade guacamole and definitely recommend it if you have the time. If you don’t, grab your favorite store bought guac for this recipe! To make my guacamole, you’ll need avocados, tomatoes, red onion, jalapeño, cilantro, lime, salt, and pepper. Pro tip: add a dollop of sour cream to keep your guacamole from turning brown!
Tacos: Corn or flour tortillas will work but I typically reach for flour tortillas because they don’t break as easily. You’ll also need cheese! I like using Chihuahua cheese for my Mexican recipes but any Mexican blend of cheese will work as well.
HOW TO MAKE EASY BARBACOA TACOS
Heat olive oil in a large skillet over medium-high heat. Once it’s sizzling, brown your beef on all sides. You’re just looking for a good sear here to lock in all that flavor — it doesn’t have to be fully cooked yet!
Once your beef is browned, transfer it straight into your crock pot. Sprinkle the beef generously with salt, oregano, cumin, and just a pinch of cloves. Toss in a couple of bay leaves (don’t worry, those will be removed later), followed by the minced garlic, chopped onions, chipotle peppers, and a spoonful of adobo sauce from the can.
Next, pour in the water, pop the lid on, and let the slow cooker do its thing. For the most tender, fall-apart beef, cook it on low for 8 to 10 hours — this is my favorite method. If you’re short on time, you can crank it up to high and cook for about 5 to 6 hours.
Once the beef is done, remove the bay leaves and use two forks to shred the meat right in the pot. It should fall apart effortlessly! Stir the shredded beef back into the juices to soak up all that flavor.
Next it’s time to prepare the guacamole. Grab your ripe avocado and mash it to your preferred texture. Then, stir in some chopped tomato, red onion, jalapeño, minced garlic, a good squeeze of lime juice, and don’t forget a pinch of salt and pepper. Give it a taste and add a little more lime juice or salt until it’s just right. Finish it off with a sprinkle of fresh cilantro on top!
When you’re ready to build your tacos, lay out your warm tortillas and pile on a generous portion of that juicy, shredded beef. Spoon some fresh guacamole over the top, add a sprinkle of your favorite cheese, and give each taco a squeeze of lime for that perfect pop of brightness. Garnish with extra cilantro, serve them up, and enjoy!
FREQUENTLY ASKED QUESTIONS
No, you don’t have to. I’ve skipped this step before and it turns out fine but if you have the time I definitely recommend it. Searing the meat enhances the flavor and caramelizes the surface, creating a richer and more complex flavor profile.
Easy Barbacoa Tacos Recipe
Equipment
- Slow Cooker or Crockpot
Ingredients
For the Slow Cooked Barbacoa Beef
- 3 lbs. Beef Chuck
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 2 garlic cloves minced
- 2 chipotle peppers minced from a can of chipotle peppers
- 1 tablespoon adobo sauce the sauce from the can of chipotle peppers
- 1/2 white onion diced
- 1/2 cup water
For the Guacamole
- 2 Avocados
- 1 Roma tomato diced
- 1/4 Red onion minced
- 1 Small jalapeño diced
- 2 Garlic cloves minced
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 2 tbsps Cilantro chopped
For Assembling
- 10 Small flour tortillas
- 1/2 cup Chihuahua cheese or Mexican blend
- Fresh cilantro chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat then brown the beef for about 15 minutes on each side once the pan is hot.
- Immediately after, add the beef to your crock pot or slow cooker and sprinkle with salt, oregano, cumin, and cloves. Add in the bay leaves (these will be removed later), minced garlic, onions, chipotle peppers, and adobo sauce, then add the water and cover.
- Cook on low for 8-10 hours (preferred) or on high for 5-6 hours, without opening the lid during the cooking time.
- Once the roast is done cooking, remove and discard the bay leaves and shred the meat with 2 forks.
- Add the shredded meat back into the juices.
- Right before the barbacoa beef is finished cooking, make your guacamole. Remove the pit and mash your avocado, then combine with tomato, red onion, jalapeno, garlic, lime juice, salt, and pepper. Taste and add more lime and salt if needed. Top with cilantro.
- To assemble the tacos, place a portion of the shredded barbacoa beef onto each tortilla. Top with fresh guacamole, a sprinkle of cheese, a squeeze of lime juice, and garnish with fresh cilantro.
- Serve and enjoy!
So yummy and easy! Tasted even better for leftovers!