Barbacoa Beef Tacos

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1386kcal

Ingredients

Barbacoa beef

  • ½ Guajillo pepper
  • ½ Ancho pepper
  • 1.5 lb Beef chuck roast or use beef brisket, sliced into 2-3 inch chunks
  • ½ TBSP Extra-virgin olive oil
  • 1.5 tsp Chipotle pepper in adobo
  • 1 cup Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • ¼ Onion chopped
  • 1 clove Garlic chopped
  • ¼ TBSP Oregano
  • ½ tsp Cumin seeds
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to tase

Guacamole

  • 1 Avocado pitted
  • 2 tsp Fresh cilantro chopped
  • 1 clove Garlic minced
  • 1 TBSP Sour cream
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Street Corn Salad

  • ½ cup Corn frozen
  • 2 TBSP Mayonnaise
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1/8 tsp Chili powder
  • Salt to taste
  • 1 TBSP Lime juice
  • 2 tsp Fresh cilantro chopped

Tacos

  • 6 Corn tortillas street taco size
  • 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
  • Ice cubes for serving

Instructions

  • Make the barbacoa: Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. Drain and discard the water. Add the softened peppers to a food processor and process until smooth.
  • Add the beef chunks to a bowl. Add the ancho-guajillo paste and toss to evenly coat.
  • Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks 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 chipotles in adobo (if using), 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 2 forks.
  • Prep remaining ingredients per 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.
  • Make the Mexican Street Corn Salad: Heat a pan over medium heat. Char the corn in the pan then set aside.
  • While the corn is cooking, prepare the sauce. Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined.
  • After the corn is cooked mix with the prepared sauce.
  • Slightly warm the tortilla shells on both sides in the skillet over medium heat.
  • Make the Margaritas: Mix the ingredients for the margarita until very well combined. Add ice for serving if desired.
  • Serve: Layer the taco shells with shredded beef (about 4oz per portion); spoon the sauce over top. Garnish with tomato and jalapeño if using. Enjoy with chips, guacamole, street corn salad, and margaritas.
  • Save or freeze leftover beef for future meals.

Nutrition

Calories: 1386kcal | Carbohydrates: 89g | Protein: 76g | Fat: 79g | Saturated Fat: 23g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 37g | Trans Fat: 2g | Cholesterol: 244mg | Sodium: 997mg | Potassium: 2454mg | Fiber: 15g | Sugar: 36g | Vitamin A: 3451IU | Vitamin C: 102mg | Calcium: 195mg | Iron: 11mg

Barbacoa Beef Tacos

No ratings yet
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1386 kcal

Ingredients
 
 

Barbacoa beef

  • ½ Guajillo pepper
  • ½ Ancho pepper
  • 1.5 lb Beef chuck roast or use beef brisket, sliced into 2-3 inch chunks
  • ½ TBSP Extra-virgin olive oil
  • 1.5 tsp Chipotle pepper in adobo
  • 1 cup Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • ¼ Onion chopped
  • 1 clove Garlic chopped
  • ¼ TBSP Oregano
  • ½ tsp Cumin seeds
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to tase

Guacamole

  • 1 Avocado pitted
  • 2 tsp Fresh cilantro chopped
  • 1 clove Garlic minced
  • 1 TBSP Sour cream
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Street Corn Salad

  • ½ cup Corn frozen
  • 2 TBSP Mayonnaise
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1/8 tsp Chili powder
  • Salt to taste
  • 1 TBSP Lime juice
  • 2 tsp Fresh cilantro chopped

Tacos

  • 6 Corn tortillas street taco size
  • 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
  • Ice cubes for serving

Instructions
 

  • Make the barbacoa: Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. Drain and discard the water. Add the softened peppers to a food processor and process until smooth.
  • Add the beef chunks to a bowl. Add the ancho-guajillo paste and toss to evenly coat.
  • Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks 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 chipotles in adobo (if using), 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 2 forks.
  • Prep remaining ingredients per 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.
  • Make the Mexican Street Corn Salad: Heat a pan over medium heat. Char the corn in the pan then set aside.
  • While the corn is cooking, prepare the sauce. Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined.
  • After the corn is cooked mix with the prepared sauce.
  • Slightly warm the tortilla shells on both sides in the skillet over medium heat.
  • Make the Margaritas: Mix the ingredients for the margarita until very well combined. Add ice for serving if desired.
  • Serve: Layer the taco shells with shredded beef (about 4oz per portion); spoon the sauce over top. Garnish with tomato and jalapeño if using. Enjoy with chips, guacamole, street corn salad, and margaritas.
  • Save or freeze leftover beef for future meals.

Nutrition

Calories: 1386kcalCarbohydrates: 89gProtein: 76gFat: 79gSaturated Fat: 23gPolyunsaturated Fat: 16gMonounsaturated Fat: 37gTrans Fat: 2gCholesterol: 244mgSodium: 997mgPotassium: 2454mgFiber: 15gSugar: 36gVitamin A: 3451IUVitamin C: 102mgCalcium: 195mgIron: 11mg
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