Barbacoa Beef Tacos

No ratings yet
Print Pin
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1222kcal

Ingredients

Barbacoa Beef

  • ½ TBSP Extra-virgin olive oil
  • 12 oz Beef chuck roast
  • ½ tsp Paprika
  • ½ tsp Chili powder
  • 1 oz Chipotle Sauce optional
  • 2 cups Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • ¼ Onion chopped
  • 1 clove Garlic chopped
  • ¼ TBSP Oregano
  • ½ tsp Ground cumin
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to taste

Guacamole

  • 1 Avocado pitted
  • 2 tsp Fresh cilantro chopped
  • 1 clove Garlic minced
  • 1 TBSP Sour cream
  • 2 oz Tortilla chips

Black Beans

  • 1 TBSP Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with the liquid from the can
  • 1 TBSP Fresh cilantro chopped

Tacos

  • 6 Corn tortillas or flour
  • 1 TBSP Jalapeño pepper chopped (optional)
  • ½ cup White cheddar shredded

Margarita

  • 2 TBSP Honey or agave syrup
  • 12 oz Sparkling water cold
  • 8 oz Orange juice cold
  • 2 TBSP Lime juice
  • 2 oz Tequila optional
US Customary - Metric

Instructions

  • Heat the oil in a large cast iron pan to medium-high heat. Sear the beef a few minutes per side to brown them. Transfer to a slow cooker or crock pot.
  • Deglaze the pan with a bit of beef broth (or water) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
  • Add the paprika, chili powder, chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to taste to the crock pot. Stir.
  • Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
  • Shred the beef with two forks.
  • Prep the ingredients per the instructions above.
  • Make the Guacamole: Mash the avocado with a fork until it is smooth. Stir in the cilantro, garlic, and sour cream. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Make the Beans: Heat oil in a saucepan over medium heat. Sauté garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and 2 TBSP of water per serving, and season with salt and pepper. Simmer for 15 - 20 minutes to develop flavor.
  • Lightly warm the tortilla shells on both sides in the skillet over medium heat.
  • Mix the ingredients for the margarita until very well combined. Serve over ice if desired.
  • Serve: Layer the taco shells with shredded beef; spoon the sauce over top. Garnish with cheese, and jalapeño if using. Enjoy with chips, guacamole, black beans, and margarita.

Nutrition

Calories: 1222kcal | Carbohydrates: 96g | Protein: 57g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1401mg | Potassium: 2053mg | Fiber: 19g | Sugar: 31g | Vitamin A: 1425IU | Vitamin C: 96mg | Calcium: 402mg | Iron: 9mg

Barbacoa Beef Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1222 kcal

Ingredients
 
 

Barbacoa Beef

  • ½ TBSP Extra-virgin olive oil
  • 12 oz Beef chuck roast
  • ½ tsp Paprika
  • ½ tsp Chili powder
  • 1 oz Chipotle Sauce optional
  • 2 cups Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • ¼ Onion chopped
  • 1 clove Garlic chopped
  • ¼ TBSP Oregano
  • ½ tsp Ground cumin
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to taste

Guacamole

  • 1 Avocado pitted
  • 2 tsp Fresh cilantro chopped
  • 1 clove Garlic minced
  • 1 TBSP Sour cream
  • 2 oz Tortilla chips

Black Beans

  • 1 TBSP Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with the liquid from the can
  • 1 TBSP Fresh cilantro chopped

Tacos

  • 6 Corn tortillas or flour
  • 1 TBSP Jalapeño pepper chopped (optional)
  • ½ cup White cheddar shredded

Margarita

  • 2 TBSP Honey or agave syrup
  • 12 oz Sparkling water cold
  • 8 oz Orange juice cold
  • 2 TBSP Lime juice
  • 2 oz Tequila optional

Instructions
 

  • Heat the oil in a large cast iron pan to medium-high heat. Sear the beef a few minutes per side to brown them. Transfer to a slow cooker or crock pot.
  • Deglaze the pan with a bit of beef broth (or water) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
  • Add the paprika, chili powder, chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to taste to the crock pot. Stir.
  • Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
  • Shred the beef with two forks.
  • Prep the ingredients per the instructions above.
  • Make the Guacamole: Mash the avocado with a fork until it is smooth. Stir in the cilantro, garlic, and sour cream. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Make the Beans: Heat oil in a saucepan over medium heat. Sauté garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and 2 TBSP of water per serving, and season with salt and pepper. Simmer for 15 - 20 minutes to develop flavor.
  • Lightly warm the tortilla shells on both sides in the skillet over medium heat.
  • Mix the ingredients for the margarita until very well combined. Serve over ice if desired.
  • Serve: Layer the taco shells with shredded beef; spoon the sauce over top. Garnish with cheese, and jalapeño if using. Enjoy with chips, guacamole, black beans, and margarita.

Nutrition

Calories: 1222kcalCarbohydrates: 96gProtein: 57gFat: 65gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 149mgSodium: 1401mgPotassium: 2053mgFiber: 19gSugar: 31gVitamin A: 1425IUVitamin C: 96mgCalcium: 402mgIron: 9mg
Tried this recipe?Let us know how it was!