Barbacoa Tacos

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 884kcal

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

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 Water cold
  • 4 oz Orange juice cold
  • 1/2 cup Lime juice
US Customary - Metric

Instructions

  • Prepare all the ingredients as instructed above.
  • Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef on all sides for a few minutes until browned. Transfer to a slow cooker.
  • Deglaze the pan with a splash of beef broth or water, scraping up any browned bits. Pour this liquid into the slow cooker.
  • 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.
  • Cover and cook on high for 4 hours or on low for 6–8 hours until the beef is fork-tender.
  • Shred the beef using two forks and mix it back into the sauce in the slow cooker.
  • To make the guacamole, mash the avocado in a bowl until smooth. Stir in cilantro, garlic, and lime juice. Season with salt to taste and refrigerate until ready to serve.
  • Heat a dry skillet over medium heat. Warm the taco shells for 30–60 seconds on each side until soft and pliable.
  • In a pitcher, mix the ingredients for the margarita until well combined. Serve over ice if desired.
  • Assemble the tacos by filling each tortilla with shredded beef and a spoonful of sauce. Top with diced tomato, shredded cheese, and jalapeño if desired.
  • Serve the tacos with guacamole, chips, and virgin margarita. Enjoy!

Nutrition

Calories: 884kcal | Carbohydrates: 62g | Protein: 47g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1324mg | Potassium: 1636mg | Fiber: 11g | Sugar: 26g | Vitamin A: 1278IU | Vitamin C: 82mg | Calcium: 342mg | Iron: 6mg

Barbacoa Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 884 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

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 Water cold
  • 4 oz Orange juice cold
  • 1/2 cup Lime juice

Instructions
 

  • Prepare all the ingredients as instructed above.
  • Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef on all sides for a few minutes until browned. Transfer to a slow cooker.
  • Deglaze the pan with a splash of beef broth or water, scraping up any browned bits. Pour this liquid into the slow cooker.
  • 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.
  • Cover and cook on high for 4 hours or on low for 6–8 hours until the beef is fork-tender.
  • Shred the beef using two forks and mix it back into the sauce in the slow cooker.
  • To make the guacamole, mash the avocado in a bowl until smooth. Stir in cilantro, garlic, and lime juice. Season with salt to taste and refrigerate until ready to serve.
  • Heat a dry skillet over medium heat. Warm the taco shells for 30–60 seconds on each side until soft and pliable.
  • In a pitcher, mix the ingredients for the margarita until well combined. Serve over ice if desired.
  • Assemble the tacos by filling each tortilla with shredded beef and a spoonful of sauce. Top with diced tomato, shredded cheese, and jalapeño if desired.
  • Serve the tacos with guacamole, chips, and virgin margarita. Enjoy!

Nutrition

Calories: 884kcalCarbohydrates: 62gProtein: 47gFat: 54gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 146mgSodium: 1324mgPotassium: 1636mgFiber: 11gSugar: 26gVitamin A: 1278IUVitamin C: 82mgCalcium: 342mgIron: 6mg
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