Barbacoa Tacos

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1204kcal

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 Lime juice
  • Salt to taste
  • 2 oz Tortilla chips

For Serving

  • 4 Soft taco shells
  • ¼ cup Tomato diced (optional)
  • ½ cup White cheddar cheese shredded
  • 1 TBSP Jalapeño pepper chopped (optional)

Virgin Margaritas

  • 12 oz Water cold
  • 4 oz Orange juice cold
  • ½ cup Lime juice
  • 2 TBSP Honey or agave syrup
US Customary - Metric

Instructions

  • Prep all ingredients according to the ingredient list above.
  • Sear the beef: Heat olive oil in a cast-iron pan over medium-high heat. Sear the beef chuck roast on each side until browned. Transfer to a slow cooker.
  • Deglaze the pan: Pour a small amount of broth or water into the hot pan, scrape up the browned bits, and pour the liquid into the slow cooker.
  • Add seasonings and liquids: Add paprika, chili powder, chipotle sauce (if using), beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper. Stir to combine.
  • Cook the beef: Cover and cook on high for 4 hours or low for 6–8 hours, until the beef is fork-tender.
  • Shred the beef: Use two forks to shred the beef, then mix it back into the sauce to soak up the flavor.
  • Make the guacamole: Mash the avocado in a bowl. Add cilantro, garlic, lime juice, and salt. Mix until smooth and creamy.
  • Assemble the tacos: Warm the soft taco shells. Fill each with barbacoa beef, black beans, diced tomato, shredded cheese, and jalapeño (if desired).
  • Mix the virgin margaritas: In a pitcher, combine cold water, orange juice, lime juice, and honey (or agave). Stir until blended. Serve over ice.
  • Serve: Plate the tacos with tortilla chips and guacamole, and virgin margaritas.

Nutrition

Calories: 1204kcal | Carbohydrates: 104g | Protein: 57g | Fat: 67g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1420mg | Potassium: 2030mg | Fiber: 20g | Sugar: 27g | Vitamin A: 1304IU | Vitamin C: 84mg | Calcium: 408mg | Iron: 9mg

Barbacoa Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1204 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 Lime juice
  • Salt to taste
  • 2 oz Tortilla chips

For Serving

  • 4 Soft taco shells
  • ¼ cup Tomato diced (optional)
  • ½ cup White cheddar cheese shredded
  • 1 TBSP Jalapeño pepper chopped (optional)

Virgin Margaritas

  • 12 oz Water cold
  • 4 oz Orange juice cold
  • ½ cup Lime juice
  • 2 TBSP Honey or agave syrup

Instructions
 

  • Prep all ingredients according to the ingredient list above.
  • Sear the beef: Heat olive oil in a cast-iron pan over medium-high heat. Sear the beef chuck roast on each side until browned. Transfer to a slow cooker.
  • Deglaze the pan: Pour a small amount of broth or water into the hot pan, scrape up the browned bits, and pour the liquid into the slow cooker.
  • Add seasonings and liquids: Add paprika, chili powder, chipotle sauce (if using), beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper. Stir to combine.
  • Cook the beef: Cover and cook on high for 4 hours or low for 6–8 hours, until the beef is fork-tender.
  • Shred the beef: Use two forks to shred the beef, then mix it back into the sauce to soak up the flavor.
  • Make the guacamole: Mash the avocado in a bowl. Add cilantro, garlic, lime juice, and salt. Mix until smooth and creamy.
  • Assemble the tacos: Warm the soft taco shells. Fill each with barbacoa beef, black beans, diced tomato, shredded cheese, and jalapeño (if desired).
  • Mix the virgin margaritas: In a pitcher, combine cold water, orange juice, lime juice, and honey (or agave). Stir until blended. Serve over ice.
  • Serve: Plate the tacos with tortilla chips and guacamole, and virgin margaritas.

Nutrition

Calories: 1204kcalCarbohydrates: 104gProtein: 57gFat: 67gSaturated Fat: 21gPolyunsaturated Fat: 10gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 146mgSodium: 1420mgPotassium: 2030mgFiber: 20gSugar: 27gVitamin A: 1304IUVitamin C: 84mgCalcium: 408mgIron: 9mg
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