Barbacoa Tacos

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1018kcal

Ingredients

Barbacoa Beef

  • 1/2 TBSP Extra-virgin olive oil
  • 12 oz Beef chuck roast
  • 1/2 tsp Paprika
  • 1/2 tsp Chili powder
  • 1 oz Chipotle sauce optional
  • 2 cups Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • 1/4 Onion chopped
  • 1 clove Garlic chopped
  • 1/4 TBSP Oregano
  • 1/2 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 Lime juice
  • Salt to taste
  • 2 oz Tortilla chips

Tacos

  • 4 Soft taco shells
  • 1/4 cup Tomato diced (optional)
  • 1/2 cup White cheddar cheese shredded
  • 1 TBSP Jalapeño pepper chopped (optional)

Virgin Margarita

  • 12 oz Water cold
  • 4 oz Orange juice cold
  • 1/2 cup Lime juice
  • 2 TBSP Honey or agave syrup
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Sear the beef: Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef for a few minutes on each side until browned. Transfer to a slow cooker.
  • Deglaze the pan: Pour a small amount of beef broth or water into the pan and scrape up the browned bits. Pour this liquid into the slow cooker.
  • Add spices and liquids: Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, ground cumin, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
  • Slow cook the beef: Cook on high for 4 hours or on low for 6–8 hours, until the beef is fork-tender and shreds easily.
  • Shred the beef: Use two forks to shred the beef, mixing it back into the sauce.
  • Make the guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until ready to serve.
  • Warm the tortillas: Heat a dry skillet over medium heat. Warm each taco shell for 30–60 seconds per side until soft and pliable.
  • Make the virgin margarita: In a pitcher, combine honey or agave, water, orange juice, and lime juice. Mix well.
  • Assemble the tacos: Fill each taco shell with shredded beef. Top with tomato, cheddar cheese, and jalapeño (if using). Serve with guacamole, tortilla chips, and virgin margarita. Enjoy!

Nutrition

Calories: 1018kcal | Carbohydrates: 81g | Protein: 49g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1417mg | Potassium: 1688mg | Fiber: 13g | Sugar: 27g | Vitamin A: 1279IU | Vitamin C: 82mg | Calcium: 372mg | Iron: 7mg

Barbacoa Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1018 kcal

Ingredients
 
 

Barbacoa Beef

  • 1/2 TBSP Extra-virgin olive oil
  • 12 oz Beef chuck roast
  • 1/2 tsp Paprika
  • 1/2 tsp Chili powder
  • 1 oz Chipotle sauce optional
  • 2 cups Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • 1/4 Onion chopped
  • 1 clove Garlic chopped
  • 1/4 TBSP Oregano
  • 1/2 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 Lime juice
  • Salt to taste
  • 2 oz Tortilla chips

Tacos

  • 4 Soft taco shells
  • 1/4 cup Tomato diced (optional)
  • 1/2 cup White cheddar cheese shredded
  • 1 TBSP Jalapeño pepper chopped (optional)

Virgin Margarita

  • 12 oz Water cold
  • 4 oz Orange juice cold
  • 1/2 cup Lime juice
  • 2 TBSP Honey or agave syrup

Instructions
 

  • Prepare the ingredients as instructed above.
  • Sear the beef: Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef for a few minutes on each side until browned. Transfer to a slow cooker.
  • Deglaze the pan: Pour a small amount of beef broth or water into the pan and scrape up the browned bits. Pour this liquid into the slow cooker.
  • Add spices and liquids: Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, ground cumin, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
  • Slow cook the beef: Cook on high for 4 hours or on low for 6–8 hours, until the beef is fork-tender and shreds easily.
  • Shred the beef: Use two forks to shred the beef, mixing it back into the sauce.
  • Make the guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until ready to serve.
  • Warm the tortillas: Heat a dry skillet over medium heat. Warm each taco shell for 30–60 seconds per side until soft and pliable.
  • Make the virgin margarita: In a pitcher, combine honey or agave, water, orange juice, and lime juice. Mix well.
  • Assemble the tacos: Fill each taco shell with shredded beef. Top with tomato, cheddar cheese, and jalapeño (if using). Serve with guacamole, tortilla chips, and virgin margarita. Enjoy!

Nutrition

Calories: 1018kcalCarbohydrates: 81gProtein: 49gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 146mgSodium: 1417mgPotassium: 1688mgFiber: 13gSugar: 27gVitamin A: 1279IUVitamin C: 82mgCalcium: 372mgIron: 7mg
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