Barbacoa Beef Tacos

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1149kcal

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 Sour cream
  • 2 oz Tortilla chips

Street Corn Salad

  • 2 TBSP Mayonnaise
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1/8 tsp Chili powder
  • 1 TBSP Lime juice
  • 2 tsp Fresh cilantro chopped
  • 2 cups Corn thawed

Tacos

  • 6 Corn Tortillas
  • ¼ cup Tomato diced (optional)
  • 1 TBSP Jalapeño pepper chopped (optional)

Margarita

  • 2 TBSP Honey
  • 12 oz Sparkling water cold
  • 8 oz Orange juice cold
  • 2 TBSP Lime juice
  • 2 oz Tequila optional

Instructions

  • Heat the oil in a large cast iron pan to medium-high heat. Sear the beef a few minutes per side to brown them. Transfer to a slow cooker or crock pot.
  • Deglaze the pan with a bit of beef broth (or water) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
  • Add the paprika, chili powder, chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to taste to the crock pot. Stir.
  • Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
  • Shred the beef with two forks.
  • Prep the ingredients per the instructions above.
  • Make the guacamole: Mash the avocado with a fork until it is smooth. Stir in the cilantro, garlic, and sour cream. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined. Mix in the corn.
  • Lightly warm the tortilla shells on both sides in the skillet over medium heat.
  • Mix the ingredients for the margarita until very well combined. Serve over ice if desired.
  • Serve: Layer the taco shells with shredded beef; spoon the sauce over top. Garnish with tomato and jalapeño if using. Enjoy with chips, guacamole, street corn salad, and margarita.

Nutrition

Calories: 1149kcal | Carbohydrates: 106g | Protein: 49g | Fat: 59g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 859mg | Potassium: 2345mg | Fiber: 16g | Sugar: 40g | Vitamin A: 1578IU | Vitamin C: 105mg | Calcium: 170mg | Iron: 8mg

Barbacoa Beef Tacos

No ratings yet
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1149 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 Sour cream
  • 2 oz Tortilla chips

Street Corn Salad

  • 2 TBSP Mayonnaise
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1/8 tsp Chili powder
  • 1 TBSP Lime juice
  • 2 tsp Fresh cilantro chopped
  • 2 cups Corn thawed

Tacos

  • 6 Corn Tortillas
  • ¼ cup Tomato diced (optional)
  • 1 TBSP Jalapeño pepper chopped (optional)

Margarita

  • 2 TBSP Honey
  • 12 oz Sparkling water cold
  • 8 oz Orange juice cold
  • 2 TBSP Lime juice
  • 2 oz Tequila optional

Instructions
 

  • Heat the oil in a large cast iron pan to medium-high heat. Sear the beef a few minutes per side to brown them. Transfer to a slow cooker or crock pot.
  • Deglaze the pan with a bit of beef broth (or water) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
  • Add the paprika, chili powder, chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to taste to the crock pot. Stir.
  • Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
  • Shred the beef with two forks.
  • Prep the ingredients per the instructions above.
  • Make the guacamole: Mash the avocado with a fork until it is smooth. Stir in the cilantro, garlic, and sour cream. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined. Mix in the corn.
  • Lightly warm the tortilla shells on both sides in the skillet over medium heat.
  • Mix the ingredients for the margarita until very well combined. Serve over ice if desired.
  • Serve: Layer the taco shells with shredded beef; spoon the sauce over top. Garnish with tomato and jalapeño if using. Enjoy with chips, guacamole, street corn salad, and margarita.

Nutrition

Calories: 1149kcalCarbohydrates: 106gProtein: 49gFat: 59gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 127mgSodium: 859mgPotassium: 2345mgFiber: 16gSugar: 40gVitamin A: 1578IUVitamin C: 105mgCalcium: 170mgIron: 8mg
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