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Barbacoa Tacos

Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 1086kcal

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 Lime juice
  • Salt to taste

Black Beans

  • 1 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans (with liquid from the can)
  • 1 TBSP Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste

Tacos

  • 4 Soft taco shells
  • ¼ cup Tomato diced (optional)
  • 1 TBSP Jalapeño pepper chopped (optional)
  • ½ cup White cheddar cheese shredded

Virgin Margarita

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

Instructions

Prepare the Barbacoa Beef

  • Heat 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.
  • Deglaze the pan with a small amount of beef broth (or water), scraping up the browned bits. Pour this liquid into the slow cooker.
  • Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and black pepper. Stir to combine.
  • Cook on high for 4 hours or low for 6-8 hours, until the beef is fork-tender and shreds easily.
  • Shred the beef with two forks, mixing it back into the sauce.

Make the Guacamole

  • In a bowl, mash the avocado until smooth. Stir in the cilantro, garlic, and lime juice. Season with salt to taste. Refrigerate until ready to serve.

Prepare the Black Beans

  • Heat oil in a saucepan over medium heat. Sauté the garlic and onion until softened.
  • Stir in the cumin, then add the black beans along with 2 TBSP of water per serving. Season with salt and pepper.
  • Simmer for 15-20 minutes to develop flavor.

Warm the Tortillas

  • Heat a dry skillet over medium heat. Slightly warm each tortilla for 30-60 seconds per side until soft and pliable.

Make the Virgin Margarita

  • In a pitcher, mix the honey (or agave syrup), sparkling water, orange juice, and lime juice until well combined.
  • Serve over ice if desired. Add tequila if using.

Assemble and Serve

  • Fill each taco shell with shredded beef and spoon some sauce over the top.
  • Garnish with diced tomato, shredded cheese, and chopped jalapeño (if using).
  • Serve with chips, guacamole, black beans, and a virgin margarita. Enjoy!

Nutrition

Calories: 1086kcal | Carbohydrates: 69g | Protein: 55g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1354mg | Potassium: 2031mg | Fiber: 19g | Sugar: 14g | Vitamin A: 1394IU | Vitamin C: 99mg | Calcium: 380mg | Iron: 9mg