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How to Make Barbacoa Tacos - A Step-by-Step Guide

Barbacoa tacos are a traditional Mexican dish that highlights the rich and flavorful taste of slow-cooked beef. This mouth-watering dish features tender, juicy beef that has been marinated and slow-cooked to perfection, resulting in a delectably savory and aromatic filling for tacos. Whether you're hosting a fiesta or just craving a taste of authentic Mexican cuisine, these barbacoa tacos are sure to impress your taste buds and leave you craving for more.

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Ingredients

  • 2 ripe plum tomatoes
  • 1 small white onion, quartered
  • 2 cloves garlic, peeled
  • 4 chipotle peppers in adobo sauce
  • 3 teaspoons kosher salt
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1 (3 pound) beef chuck roast, cut into 6-equal sized cubes
  • 2 tablespoons olive oil
  • 1 cup water
  • 1 tablespoon light brown sugar
  • 2 teaspoons dried oregano
  • 3 fresh bay leaves
  • 1 tablespoon lime juice
  • corn tortillas, warmed
  • 2 ripe avocados, peeled, pitted and sliced
  • ½ bunch radishes, thinly sliced
  • 2 tablespoons chopped fresh cilantro, or to taste

Information

  • Prep Time: 45 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 45 mins
  • Servings: 6

  • Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.
  • Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.
  • Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.
  • Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate.
  • Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.
  • Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard.
  • Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.
  • Return beef to the Dutch oven, add lime juice, and stir to combine.
  • Serve in corn tortillas with avocado, radishes, and cilantro.

    • Nutrition

    771 cal.

    • Total Fat: 56g
    • Saturated Fat: 19g
    • Cholesterol: 161mg
    • Sodium: 1146mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 8g
    • Protein: 43g
    • Potassium: 1124mg

    Categories

    Main recipes
    Mexican recipes
    Taco recipes
    Barbecue recipes