Barbacoa Tacos

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1028kcal

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)

Churros

  • 2 Churros
  • 1 tsp Sugar
  • 1 tsp Ground Cinnamon

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.
  • Heat olive oil in a cast-iron pan over medium-high heat. Sear the beef on all sides until browned. Transfer to a slow cooker.
  • Deglaze the pan with a splash of broth or water, scraping up browned bits. Pour this into the slow cooker.
  • Add paprika, chili powder, chipotle sauce (if using), remaining broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until beef is tender and shreds easily. Use two forks to shred the beef and mix it into the sauce.
  • To make guacamole, mash the avocado in a bowl. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until serving.
  • Heat the churros accordsing to the instructions on the package. Toss with sugar/cinnamon.
  • Heat a dry skillet over medium heat. Warm each taco shell for 30–60 seconds per side.
  • In a pitcher, mix together water, orange juice, lime juice, and honey or agave syrup. Stir well and refrigerate until ready to serve.
  • Assemble tacos by filling each shell with shredded beef. Top with tomato, cheddar cheese, and jalapeño (if using).
  • Serve tacos with guacamole and tortilla chips, churros, and virgin margarita. Enjoy!

Nutrition

Calories: 1028kcal | Carbohydrates: 84g | Protein: 49g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1418mg | Potassium: 1692mg | Fiber: 13g | Sugar: 29g | Vitamin A: 1282IU | Vitamin C: 82mg | Calcium: 382mg | Iron: 7mg

Barbacoa Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1028 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)

Churros

  • 2 Churros
  • 1 tsp Sugar
  • 1 tsp Ground Cinnamon

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.
  • Heat olive oil in a cast-iron pan over medium-high heat. Sear the beef on all sides until browned. Transfer to a slow cooker.
  • Deglaze the pan with a splash of broth or water, scraping up browned bits. Pour this into the slow cooker.
  • Add paprika, chili powder, chipotle sauce (if using), remaining broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until beef is tender and shreds easily. Use two forks to shred the beef and mix it into the sauce.
  • To make guacamole, mash the avocado in a bowl. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until serving.
  • Heat the churros accordsing to the instructions on the package. Toss with sugar/cinnamon.
  • Heat a dry skillet over medium heat. Warm each taco shell for 30–60 seconds per side.
  • In a pitcher, mix together water, orange juice, lime juice, and honey or agave syrup. Stir well and refrigerate until ready to serve.
  • Assemble tacos by filling each shell with shredded beef. Top with tomato, cheddar cheese, and jalapeño (if using).
  • Serve tacos with guacamole and tortilla chips, churros, and virgin margarita. Enjoy!

Nutrition

Calories: 1028kcalCarbohydrates: 84gProtein: 49gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 146mgSodium: 1418mgPotassium: 1692mgFiber: 13gSugar: 29gVitamin A: 1282IUVitamin C: 82mgCalcium: 382mgIron: 7mg
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