Barbacoa Tacos

No ratings yet
Print Pin
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 954kcal

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
  • Ice cubes
US Customary - Metric

Instructions

  • Sear beef: Heat olive oil in a cast-iron pan over medium-high heat. Sear beef on all sides until browned. Transfer to a slow cooker.
  • Deglaze pan: Add a splash of beef broth or water to the pan, scrape browned bits, and pour into a slow cooker.
  • Add seasonings and liquids: Stir paprika, chili powder, chipotle sauce (if using), remaining beef broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper into the slow cooker.
  • Cook beef: Slow cook on high for 4 hours or low for 6–8 hours, until beef is fork-tender.
  • Shred beef: Use two forks to shred and mix into the sauce.
  • Make guacamole: Mash avocado until smooth. Mix in cilantro, garlic, and lime juice. Season with salt. Refrigerate.
  • Warm tortillas: Heat a skillet over medium heat. Warm each shell 30–60 seconds per side until soft.
  • Make virgin margarita: Stir honey or agave, water, orange juice, and lime juice in a pitcher until combined. Serve over ice if desired.
  • Assemble tacos: Fill shells with beef, tomato, cheese, and jalapeño (if using). Serve with guacamole, tortilla chips, and virgin margarita.

Nutrition

Calories: 954kcal | Carbohydrates: 64g | Protein: 49g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1417mg | Potassium: 1677mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1279IU | Vitamin C: 82mg | Calcium: 371mg | Iron: 7mg

Barbacoa Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 954 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
  • Ice cubes

Instructions
 

  • Sear beef: Heat olive oil in a cast-iron pan over medium-high heat. Sear beef on all sides until browned. Transfer to a slow cooker.
  • Deglaze pan: Add a splash of beef broth or water to the pan, scrape browned bits, and pour into a slow cooker.
  • Add seasonings and liquids: Stir paprika, chili powder, chipotle sauce (if using), remaining beef broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper into the slow cooker.
  • Cook beef: Slow cook on high for 4 hours or low for 6–8 hours, until beef is fork-tender.
  • Shred beef: Use two forks to shred and mix into the sauce.
  • Make guacamole: Mash avocado until smooth. Mix in cilantro, garlic, and lime juice. Season with salt. Refrigerate.
  • Warm tortillas: Heat a skillet over medium heat. Warm each shell 30–60 seconds per side until soft.
  • Make virgin margarita: Stir honey or agave, water, orange juice, and lime juice in a pitcher until combined. Serve over ice if desired.
  • Assemble tacos: Fill shells with beef, tomato, cheese, and jalapeño (if using). Serve with guacamole, tortilla chips, and virgin margarita.

Nutrition

Calories: 954kcalCarbohydrates: 64gProtein: 49gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 146mgSodium: 1417mgPotassium: 1677mgFiber: 13gSugar: 9gVitamin A: 1279IUVitamin C: 82mgCalcium: 371mgIron: 7mg
Tried this recipe?Let us know how it was!