Barbacoa Tacos

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1349kcal

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
  • 2 oz Tortilla chips

Black Beans

  • 1 TBSP Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 TBSP Red onion minced
  • 1/2 tsp Ground cumin
  • 1 cup Black beans with the liquid from the can
  • 1 TBSP Fresh cilantro chopped

Tacos

  • 4 Flour tortillas
  • 1 TBSP Jalapeño pepper chopped (optional)
  • 1/2 cup White cheddar shredded

Margarita

  • 2 TBSP Honey (or agave syrup)
  • 12 oz Water cold
  • 8 oz Orange juice cold
  • 2 TBSP Lime juice
  • 2 oz Tequila (optional)
US Customary - Metric

Instructions

  • Sear the beef: Heat the 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 or crock pot.
  • Deglaze the pan: Add a bit of beef broth (or water) to the pan and scrape up the brown bits. Pour this into the slow cooker.
  • Add seasoning: Add paprika, chili powder, chipotle sauce, beef broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to the slow cooker. Stir to combine.
  • Slow cook: Cook on high for 4 hours or on low for 6–8 hours until the beef is fork-tender and easily shreds.
  • Shred the beef: Once done cooking, use two forks to shred the beef directly in the slow cooker. Keep warm.
  • Make the guacamole: Mash the avocado with a fork until smooth. Stir in cilantro, garlic, and lime. Season with salt and pepper to taste. Refrigerate until serving.
  • Make the beans: Heat olive oil in a saucepan over medium heat. Sauté garlic and red 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.
  • Warm the tortillas: Slightly warm tortilla shells on both sides in a skillet over medium heat.
  • Mix the margarita: Combine honey, water, orange juice, lime juice, and tequila (if using). Stir well. Serve over ice if desired.
  • Serve: Layer the tortillas with shredded beef and spoon sauce over top. Garnish with shredded cheese and jalapeño, if using. Serve with tortilla chips, guacamole, black beans, and margarita.

Nutrition

Calories: 1349kcal | Carbohydrates: 119g | Protein: 61g | Fat: 67g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1783mg | Potassium: 2066mg | Fiber: 21g | Sugar: 32g | Vitamin A: 1236IU | Vitamin C: 96mg | Calcium: 470mg | Iron: 11mg

Barbacoa Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1349 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
  • 2 oz Tortilla chips

Black Beans

  • 1 TBSP Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 TBSP Red onion minced
  • 1/2 tsp Ground cumin
  • 1 cup Black beans with the liquid from the can
  • 1 TBSP Fresh cilantro chopped

Tacos

  • 4 Flour tortillas
  • 1 TBSP Jalapeño pepper chopped (optional)
  • 1/2 cup White cheddar shredded

Margarita

  • 2 TBSP Honey (or agave syrup)
  • 12 oz Water cold
  • 8 oz Orange juice cold
  • 2 TBSP Lime juice
  • 2 oz Tequila (optional)

Instructions
 

  • Sear the beef: Heat the 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 or crock pot.
  • Deglaze the pan: Add a bit of beef broth (or water) to the pan and scrape up the brown bits. Pour this into the slow cooker.
  • Add seasoning: Add paprika, chili powder, chipotle sauce, beef broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to the slow cooker. Stir to combine.
  • Slow cook: Cook on high for 4 hours or on low for 6–8 hours until the beef is fork-tender and easily shreds.
  • Shred the beef: Once done cooking, use two forks to shred the beef directly in the slow cooker. Keep warm.
  • Make the guacamole: Mash the avocado with a fork until smooth. Stir in cilantro, garlic, and lime. Season with salt and pepper to taste. Refrigerate until serving.
  • Make the beans: Heat olive oil in a saucepan over medium heat. Sauté garlic and red 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.
  • Warm the tortillas: Slightly warm tortilla shells on both sides in a skillet over medium heat.
  • Mix the margarita: Combine honey, water, orange juice, lime juice, and tequila (if using). Stir well. Serve over ice if desired.
  • Serve: Layer the tortillas with shredded beef and spoon sauce over top. Garnish with shredded cheese and jalapeño, if using. Serve with tortilla chips, guacamole, black beans, and margarita.

Nutrition

Calories: 1349kcalCarbohydrates: 119gProtein: 61gFat: 67gSaturated Fat: 21gPolyunsaturated Fat: 10gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 146mgSodium: 1783mgPotassium: 2066mgFiber: 21gSugar: 32gVitamin A: 1236IUVitamin C: 96mgCalcium: 470mgIron: 11mg
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