Barbacoa Tacos

No ratings yet
Print Pin
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1180kcal

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
  • Black pepper

Black Beans

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

Guacamole

  • 1 Avocado pitted
  • 2 tsp Fresh cilantro chopped
  • 1 clove Garlic minced
  • 1 TBSP Lime juice
  • Salt
  • 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

  • Prep all ingredients per the instructions above.
  • Sear beef: Heat olive oil in a cast-iron pan over medium-high heat. Sear beef on each side until browned. Transfer to a slow cooker.
  • Deglaze pan: Pour a small amount of broth or water into the hot pan, scrape browned bits, and pour into a slow cooker.
  • Add seasonings and liquids: Add paprika, chili powder, chipotle sauce (if using), broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper. Stir to combine.
  • Cook beef: Cover and cook on high for 4 hours or low for 6–8 hours, until beef is fork-tender.
  • Shred beef: Shred with two forks and mix back into the sauce.
  • Prepare the Black Beans: Heat oil in a saucepan over medium heat. Sauté the garlic and onion until softened. Stir in the cumin, then add the black beans along with water. Season with salt and pepper. Simmer for 15-20 minutes to develop flavor.
  • Make guacamole: Mash avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until serving.
  • Warm tortillas: Heat tortillas in a dry skillet 30–60 seconds per side until soft.
  • Make virgin margarita: In a pitcher, mix honey or agave, water, orange juice, and lime juice until combined.
  • Assemble tacos: Fill taco shells with shredded beef. Add tomato, cheese, and jalapeño if desired. Serve with guacamole, tortilla chips, and virgin margarita.

Nutrition

Calories: 1180kcal | Carbohydrates: 98g | Protein: 57g | Fat: 67g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1413mg | Potassium: 1929mg | Fiber: 20g | Sugar: 23g | Vitamin A: 1071IU | Vitamin C: 56mg | Calcium: 404mg | Iron: 9mg

Barbacoa Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1180 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
  • Black pepper

Black Beans

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

Guacamole

  • 1 Avocado pitted
  • 2 tsp Fresh cilantro chopped
  • 1 clove Garlic minced
  • 1 TBSP Lime juice
  • Salt
  • 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
 

  • Prep all ingredients per the instructions above.
  • Sear beef: Heat olive oil in a cast-iron pan over medium-high heat. Sear beef on each side until browned. Transfer to a slow cooker.
  • Deglaze pan: Pour a small amount of broth or water into the hot pan, scrape browned bits, and pour into a slow cooker.
  • Add seasonings and liquids: Add paprika, chili powder, chipotle sauce (if using), broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper. Stir to combine.
  • Cook beef: Cover and cook on high for 4 hours or low for 6–8 hours, until beef is fork-tender.
  • Shred beef: Shred with two forks and mix back into the sauce.
  • Prepare the Black Beans: Heat oil in a saucepan over medium heat. Sauté the garlic and onion until softened. Stir in the cumin, then add the black beans along with water. Season with salt and pepper. Simmer for 15-20 minutes to develop flavor.
  • Make guacamole: Mash avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until serving.
  • Warm tortillas: Heat tortillas in a dry skillet 30–60 seconds per side until soft.
  • Make virgin margarita: In a pitcher, mix honey or agave, water, orange juice, and lime juice until combined.
  • Assemble tacos: Fill taco shells with shredded beef. Add tomato, cheese, and jalapeño if desired. Serve with guacamole, tortilla chips, and virgin margarita.

Nutrition

Calories: 1180kcalCarbohydrates: 98gProtein: 57gFat: 67gSaturated Fat: 21gPolyunsaturated Fat: 10gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 146mgSodium: 1413mgPotassium: 1929mgFiber: 20gSugar: 23gVitamin A: 1071IUVitamin C: 56mgCalcium: 404mgIron: 9mg
Tried this recipe?Let us know how it was!