Easy Barbacoa Tacos
Simple and delicious barbacoa tacos loaded with tangy, fall-apart tender barbacoa, chopped cilantro, and onions.
Servings 10 tacos
Calories 408kcal
Ingredients
- 1 boneless 3-4 pound chuck roast trimmed and cut into fist-size chunks
- Salt and pepper
- 3 tablespoons vegetable oil
- 1-6 cups beef or chicken broth
- 1 medium white or yellow onion diced
- 1/4 cup lime juice bottled is fine
- 1/4 cup apple cider vinegar
- 2 chipotle peppers in adobo sauce minced, optional
- 4 cloves garlic pressed or minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cloves optional
- 3/4 teaspoon salt
- 3 bay leaves
Tacos
- 10 taco-size tortillas flour or corn are fine
- 1/2 white onion finely diced
- 2 radishes sliced, optional for topping
- 1/2 bunch cilantro chopped, optional for topping
- 3 limes quartered, optional for topping
Instructions
Prepare the Meat
- Generously salt and pepper meat on all sides.
- In a large dutch oven with a lid (or skillet if you’ll be using a slow cooker), heat oil over medium-high heat. Brown meat on all sides, in batches if necessary. This may take up to 15 minutes.
On the Stovetop
- Add onion and just enough chicken or beef broth to mostly submerge the meat. Stir, scraping the bottom of the pan to remove any stuck-on bits. Stir in remaining barbacoa ingredients and bring mixture to a low simmer. Cover and cook, stirring occasionally for 2 1/2 to 3 hours, until meat is very tender and can be pulled apart with a fork.
In the Slow Cooker
- Transfer meat and any drippings remaining in the pan to the slow cooker. Return the pan to medium-high heat and add a splash of broth or water to deglaze the pan. Scrape off any cooked-on bits in the pan and then pour the liquid over the meat in the slow cooker.
- To the slow cooker, add 1 cup of broth and remaining barbacoa ingredients. Cook on high for 3 to 4 hours, low for 7 to 8 hours, until the beef is tender and can be easily shredded with a fork.
Shred
- Once meat is done, use a slotted spoon to transfer the pieces to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat as you go.
Assemble the Tacos
- Gently warm tortillas by wrapping them in a slightly damp towel and microwaving them until heated through, about 30 seconds to 1 minute.
- Top the tortillas with barbacoa, onions, radish slices, and cilantro. If desired, add a squeeze of lime juice, and enjoy!
Notes
Approximate nutritional information is per taco and assumes 25% braising liquid consumption.
Store any leftover meat in its cooking juices in the refrigerator for up to 3 days.
Nutrition
Calories: 408kcal