Barbacoa Tacos are filled with tender chuck roast that has been slow cooked in a spicy flavor packed sauce that comes together quickly in a food processor. This traditional Mexican recipe is one of my favorites.
Spoon on to corn or flour tortillas and top with vegetables to suit your taste. For a complete meal serve with Fresh Black Bean and Corn Salad (Relish) and Spanish Rice Recipe.
There is just something wonderful about having the main part of your meal ready to go at the end of the working day. Not to mention the amazing aroma of slow-cooked beef simmering with garlic, peppers, cumin, oregano and lime filling every room of your house. These Barbacoa Tacos are one of my family’s favorite meals. Leftovers heat up wonderfully and can be used in more tacos, burritos, quesadillas, nachos and chimichangas.
How do You Make Barbacoa Tacos?
First, brown the chuck roast in a little bit of vegetable oil preferably in a cast-iron skillet. When browned on both sides place in a large slow cooker. Add garlic, chipotle peppers, cumin, onion powder, oregano, cloves, salt, pepper, vinegar, beef broth and lime juice to a food processor. Pulse several times to blend and pour over the chuck roast in the slow cooker. Cover the slow cooker and cook on low for about eight hours
Using a couple of forks, shred the pot roast right in the slow cooker removing any fat or gristle. Spoon the meat into soft taco shells and top with lettuce, tomato, red onion and avocado. Serve promptly so the meat is warm and juicy and so the taco shells do not get soggy.
Helpful Tips for Making Barbacoa Tacos
- You do not have to brown the chuck roast before placing in the crockpot, however, I think it is worth the effort. The caramelized surface of the meat adds great flavor to the barbacoa recipe.
- If you do not have a food processor use a blender but mince the garlic and chipotle peppers first.
- Cook the roast whole and then shred removing unwanted fat and gristle.
- If you like things spicy add four chipotle peppers. If you like things less spicy, add two chipotle peppers.
- You can cook on high for about six hours or until fork tender. I actually prefer it cooked on low as it seems a tad more tender and more flavorful.
- Customize your choice of toppings and suit to your own taste.
Topping Suggestions for Barbacoa Tacos
- Crisp lettuce
- Thin sliced red onions
- Halved grape tomatoes
- Avocado slices
- Cheddar cheese
- Sour cream
- Black olives
- Salsa
- Roasted Corn
- Guacamole
- Pico de Gallo
What are chipotle peppers and where do I find them?
Chipotle peppers in adobo sauce are dried smoked jalapenos packed in a slightly sweet spicy red sauce. Both the peppers and the sauce pick up flavors and aromas from each other creating a cooks flavor haven. The peppers and sauce can be used in salad dressings, meat marinades, tacos, nachos, burritos, sauces, dips and soups.
Chipotle peppers packed in adobo sauce are in the Mexican food section of most grocery stores. They come in a small can. You only need a few of them but you can freeze the rest for future recipes. Freeze flat in a freezer bag then you can break off a piece when you need it.
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Barbacoa Tacos
Barbacoa Tacos are filled with tender chuck roast that has been slow-cooked in a spicy flavor-packed sauce. This recipe is the perfect way to spice up Taco Tuesday!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: main meal beef
- Method: slow cooker
- Cuisine: Mexican
Ingredients
- 3–4 lb beef chuck roast
- 2 tablespoon canola or vegetable oil
- 3 cloves garlic
- 2–4 chipotle peppers
- 1 tablespoon cumin
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons apple cider vinegar
- 1 cup low sodium beef broth
- 1 lime juiced (about 2 tablespoons)
- Flour or corn tortillas
- Chopped romaine lettuce
- Grape tomatoes halved
- Red onions thinly sliced
- Avocado slices
Instructions
- Heat vegetable oil in large skillet over medium heat. Brown chuck roast on both sides; place in large slow cooker.
- Add garlic, chipotle peppers, cumin, onion powder, oregano, cloves, salt, pepper, vinegar, beef broth and lime juice to food processor. Pulse several times to blend and pour over chuck roast.
- Cover the slow cooker; cook on low for 8 hours or high for 5-6 or until fork tender.
- Using a couple of forks shred chuck roast right in slow cooker removing any fat or gristle. Spoon meat into soft taco shells and top with lettuce, tomato, red onion and avocado. Serve promptly.
Notes
- You do not have to brown the chuck roast before placing in the crock pot however I think it is worth the effort. The caramelized surface of the meat adds great flavor to the barbacoa recipe.
- If you do not have a food processor use a blender but mince the garlic and chipotle peppers first.
- Cook the roast whole and then shred removing unwanted fat and gristle.
- If you like things spicy add four chipotle peppers. If you like things less spicy add two chipotle peppers.
- You can cook on high for about six hours or until fork tender. I actually prefer it cooked on low as it seems a tad more tender and more flavorful.
- Customize your choice of toppings and suit to your own taste.
Keywords: barbacoa beef, crock pot barbaco beef, crock pot barbacoa beef tacos, Mexican tacos, slow cooker barbacoa beef, slow cooker barbacoa beef tacos, tacos, traditional Mexican beef
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Gale
I will be making this the weekend and have never used chipotle pers. Do you use the canned or dried in your recipe Thank You
Beth Pierce
The canned chipotle peppers! Enjoy!
wilhelmina
Barbacoa is the way to my heart! Love your delicious and easy recipe!
★★★★★
Jane Saunders
I really love your topping ideas – so many to keep this meal fresh for a few serves yet.
★★★★★
Taryn
My family loved these tacos. Especially the teenage boy! Thanks!
★★★★★
Jessica
We’ve been eating tacos once per week since this whole thing started and I think we have a new favorite! Totally flavorful and easy.
★★★★★
Lisalia
You always have the most delicious recipes and this is no exception. YUMMY and so easy. Family loved it.
★★★★★
Krissy Allori
This recipe is a winner! The beef is so good. My whole family asked for more.
★★★★★
Erin
Tacos are the best, and that meat is so tender. It makes tacos extra special.
★★★★★
Vicki
I haven’t been able to find fresh chipotles peppers in the markets around here…..can I use canned chipotles peppers in Adobe sauce?
Beth Pierce
Yes you most certainly can!
Tanya Schroeder
These are the perfect tacos!
★★★★★
Echo
These are such yummy tacos! Love the flavor!
★★★★★
Sommer
I could eat these 7 days a week! Oh so delicious.
★★★★★
Becky Hardin
These are so amazing!
★★★★★
lauren kelly
Just in time for Taco Tuesday! These are so delicious! I need to make these again soon.
★★★★★
Claudia Krusch
Love how amazing your recipe looks! Tacos are one of our favorite meals!
Subhashish Roy
I love this spicy Tacos & would love to polish off a plate. Good recipe & I love slow cooked food. I find them tastier.
Elizabeth O
I love how we can make meat leftovers into a scrumptious looking taco. I guess chicken meat is also good to make.
Megha
i love tacos. yours look so healthy and easy to make! i shall definitely make them this weekend!
Heather
I’m not sure I’ve ever tried barbacoa before. I wonder if my family would enjoy it?
Kristine Nicole Alessandra
I love your recipe! My family loves spicy food so I think I will add more peppers to the crock pot. This would make a really hearty dinner this weekend. Thanks for sharing the recipe!
Toni | Boulder Locavore
This will surely be a hit at my house! Looks delicious!
★★★★★
Emman Damian
Barbacoa Tacos is one of my favorites. It really brings out the fiesta in any party! It’s perfect for Tuesdays!
★★★★★
Tiffany La Forge-Grau
Those are some killer tacos! I would literally live off of these!
★★★★★
Beth Pierce
Thank you! You should try them! We love them!
Bill Sweeney
I already love these tacos! I will have to replace our usual tacos with these when we do Taco Tuesday.
★★★★★
Brianne Tursi Manz
Those are some delicious tacos! They look so amazing. I look forward to making these soon!
★★★★★
Mayuri Patel
Amazing how many different types of fillings that go into a taco. One can enjoy a different main filling along with the the toppings you’ve suggested.
★★★★★
Beth Pierce
Yes indeed!
artchee
I really like tacos as snacks. I would try your version of Barbacoa Tacos. :0)
★★★★★
Emily Fata
I just had something similar for dinner, funnily enough, but with refried beans instead of beef. I noticed roasted corn and Pico de Gallo as suggested toppings on your list — I wish I had done that! I’ll have to do it next time. 🙂