Barbacoa Tacos

No ratings yet
Print Pin
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1059kcal

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

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 to taste
  • Black pepper to taste

Tacos

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

Virgin Margarita

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

Instructions

  • Prepare Barbacoa 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 Pan: Pour a small amount of beef broth (or water) into the pan, scraping up browned bits. Add this liquid to the slow cooker.
  • Add Spices & Liquids: Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and black pepper. Stir to combine.
  • Cook Beef: Cook on high for 4 hours or low for 6–8 hours, until the beef is fork-tender. Shred the beef with two forks, mixing it back into the sauce.
  • Make Guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until ready to serve.
  • Prepare Black Beans: Heat oil in a saucepan over medium heat. Sauté garlic and onion until softened. Stir in cumin, then add black beans and 2 TBSP water per serving. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor.
  • Warm Tortillas: Heat a dry skillet over medium heat. Warm each tortilla for 30–60 seconds per side until soft and pliable.
  • Make Virgin Margarita: In a pitcher, mix honey (or agave), sparkling water, orange juice, and lime juice. Serve over ice.
  • Assemble Tacos: Fill each taco shell with shredded beef and spoon some sauce over the top. Garnish with diced tomato, shredded cheese, and chopped jalapeño (if using).
  • Serve: Plate tacos with chips, guacamole, black beans, and a virgin margarita. Enjoy!

Nutrition

Calories: 1059kcal | Carbohydrates: 81g | Protein: 55g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1354mg | Potassium: 1928mg | Fiber: 19g | Sugar: 26g | Vitamin A: 1281IU | Vitamin C: 70mg | Calcium: 375mg | Iron: 9mg

Barbacoa Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1059 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

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 to taste
  • Black pepper to taste

Tacos

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

Virgin Margarita

  • 2 TBSP Honey or agave syrup
  • 12 oz Sparkling water cold
  • 4 oz Orange juice cold
  • 2 TBSP Lime juice

Instructions
 

  • Prepare Barbacoa 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 Pan: Pour a small amount of beef broth (or water) into the pan, scraping up browned bits. Add this liquid to the slow cooker.
  • Add Spices & Liquids: Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and black pepper. Stir to combine.
  • Cook Beef: Cook on high for 4 hours or low for 6–8 hours, until the beef is fork-tender. Shred the beef with two forks, mixing it back into the sauce.
  • Make Guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until ready to serve.
  • Prepare Black Beans: Heat oil in a saucepan over medium heat. Sauté garlic and onion until softened. Stir in cumin, then add black beans and 2 TBSP water per serving. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor.
  • Warm Tortillas: Heat a dry skillet over medium heat. Warm each tortilla for 30–60 seconds per side until soft and pliable.
  • Make Virgin Margarita: In a pitcher, mix honey (or agave), sparkling water, orange juice, and lime juice. Serve over ice.
  • Assemble Tacos: Fill each taco shell with shredded beef and spoon some sauce over the top. Garnish with diced tomato, shredded cheese, and chopped jalapeño (if using).
  • Serve: Plate tacos with chips, guacamole, black beans, and a virgin margarita. Enjoy!

Nutrition

Calories: 1059kcalCarbohydrates: 81gProtein: 55gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 146mgSodium: 1354mgPotassium: 1928mgFiber: 19gSugar: 26gVitamin A: 1281IUVitamin C: 70mgCalcium: 375mgIron: 9mg
Tried this recipe?Let us know how it was!