Barbacoa Tacos

Skip the takeout lines and make Barbacoa Tacos at home that will rival even the best Mexican restaurants! Whether made in a slow cooker or Instant Pot, tender shredded beef simmered in a spicy chipotle sauce makes for the perfect meaty filling. Incredibly easy to cook, these tacos can be served for everything from an everyday dinner to a Cinco de Mayo celebration!

When I think of barbacoa, the first thing that comes to mind is the PERFECT taco… tender beef in a corn tortilla, loaded with sliced avocado, strips of red onion, fresh cilantro, and a light sprinkle of queso fresco.

There’s nothing better in the world, but prices at chains like Chipotle and Qdoba can quickly turn steep. What’s more, they’re not always easy to find. 

So when I first made this Instant Pot Barbacoa, it was a given that tacos would soon follow!

But making it in the Instant Pot isn’t the only way. In fact, most would argue that a slow cooker is the ONLY way to turn a tough chuck roast into the kind of fall-apart tender beef we all know and love. 

Which one should you choose? It’s totally up to you – it all boils down to if you have 6-8 hours to spare or not.

Either way, these barbacoa tacos will come out tasting absolutely incredible!

Email this recipe!

Simply enter your email and get it sent to your inbox! You’ll also get the newest recipes from us every week!

Email *

Send

Ingredients

To make this easy Barbacoa Tacos recipe you need:

• Beef. Chuck roast is the best cut for this recipe. A 3-4 pound roast is ideal, with as much excess fat trimmed away as possible, to avoid too much rendering into the sauce.
• Chipotle chiles. The canned variety in adobo sauce was used for this recipe, to add spiciness and a tangy-sweet flavor. The adobo is very spicy, so take care on how much you add.
• Beef broth. Both regular and reduced-sodium broth will work, but may also be substituted with chicken or vegetable broth.
• Lime. The bright acidity of fresh lime juice helps break through the heavy richness of the meat, adding both flavor and tenderization.
• Vinegar. Both apple cider vinegar and white wine vinegar can be used to tenderize the beef further, adding a tanginess to it.
• Molasses. To keep the dish from turning sour from so much acid, molasses adds a bit of sweetness with a dark, rich depth of flavor. Brown sugar may also be used, as an alternative.
• Garlic. Fresh garlic is best for this dish, minced finely, but if you don’t have that on hand then ⅛ teaspoon of garlic powder can be substituted for each clove.
• Spices. Salt, pepper, cumin, oregano, and paprika all add greater depth of flavor to the meat.
• Onion. Any kind of onion may be used for this recipe, but a white or sweet variety is recommended.
• Green chiles. For a little bit of extra heat, using canned or fresh green chiles, diced up fine, is the perfect option. They can be omitted for a less spicy result. 
• Bay leaves. These help to cut through the richness of many beef-based dishes, infusing them with a subtly bitter, herbal flavor as a contrast. 
• Tortillas. Either flour or corn tortillas can work for this recipe, depending on your preference.
• Toppings. Options for taco toppings are limitless, but fresh cilantro, sliced avocado, and queso fresco are most recommended.

Note: For more information on how to prepare garlic and avocados for recipes like this one, see How to Mince Garlic and How to Cut an Avocado.

How to Make Barbacoa Tacos

The basic steps for making Barbacoa Tacos are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Prepare the Beef

To prevent it from rendering out into the sauce and diluting it, as much of the excess fat should be trimmed away from the chuck roast as possible. This also keeps the dish from building up too much grease, which can weigh it down.

The meat should then be sliced into about 10-12 large chunks, about 2 or 3 inches in size. This will strike the right balance between large enough to shred, and small enough to tenderize properly.

Sear the Pieces

Pour 1 tablespoon of oil into a large Dutch oven, letting it heat up fully before adding the beef. Season it well with salt and pepper, to taste.

Cook the meat a few pieces at a time, working in small batches to give them all room to breathe while frying. 

Sear the beef chunks on all sides for about 4-5 minutes total, or until deep brown and crispy all over. This caramelization in the meat helps to build a base of flavor within the pot, which will infuse the dish. 

Set finished pieces of beef aside on a plate, continuing until all of it is cooked. 

If too much liquid begins forming in the bottom of the pot, try removing some meat and turning up the temperature. This gives the pieces room to breathe and brown properly, with excess moisture evaporating.

Sauté and Deglaze

Removing the last of the seared beef from the pot, add in a little more oil along with the diced onion.

Sauté the onions until softened and translucent, about 2-3 minutes. By now, there should be a layer of crispy brown bits at the bottom and sides of the pot – this is where all the flavor is!

Add the beef broth to the pot to deglaze it, using a wooden spoon or whisk to scrape up all the tasty residue at the bottom. By incorporating it into the sauce, you get loads of rich, beefy flavor infusing the entire dish.

When finished deglazing, transfer the cooking liquid from the Dutch oven into a 6- or 8-quart Instant Pot.

Make the Sauce

Combine all of the ingredients for the chipotle sauce in a high-speed blender for 30 seconds, or until smooth. Then add it to the Instant Pot with the beef, along with the diced chiles.

Mix them all up well with the onions and deglazing liquid, until a bright, cohesive chipotle sauce forms. 

If tweaking the sauce to taste at this point, remember that it will mellow out a bit once it has been all soaked up by the meat.

Cook in the Instant Pot

Add the seared beef to the Instant Pot as well, and stir well to get an even coating of the sauce all over it. The pieces should be slightly, but not fully submerged in the liquid.

Lay the bay leaves on top of the meat chunks, where they can infuse the food but also be easily retrieved after cooking.

Close the lid of the Instant Pot, ensure the pressure release valve is closed, and set to cook at high pressure on manual function for 60 minutes.

When the timer goes off, quick-release the pressure valve to immediately stop the cooking process.

Alternate Cooking Method: Slow Cooker

To a large Dutch oven set over medium-high heat, add 1 tablespoon of oil. Season the beef with salt and pepper, and begin searing it in the pan in small batches, a few pieces at a time. 

If all the pieces can’t fit in a single layer, do a few at a time and be sure to leave space between for moisture to evaporate. This will help the meat to brown and caramelize properly, without being overcrowded. 

Set the finished pieces of beef aside on a separate plate, until all of it has been seared on all sides.

Deglaze the pan with ¼ cup of beef broth, and mix in the chipotle sauce, stirring well until all the browned bits are incorporated.

Transfer the sauce and seared beef to the slow cooker, then add the onions, diced chiles, and bay leaves all at once.

Cover the slow cooker tightly with a lid, and let it simmer over low heat for 6-8 hours, or until the meat is tender and falling apart easily.

Shred the Beef

For either cooking method, remove the bay leaves as soon as the meat has finished cooking. Their texture can be very chewy and unpleasant even after simmering, so they are no longer needed once they’ve added their flavor.

Using two forks, carefully shred the beef up into small strands. The finer the shredding, the more easily the meat will hold and soak up the chipotle sauce. 

Give the meat a good stir, ensuring all of it gets coated thoroughly, and prepare to dish it up. .

Serve as Tacos

In a stainless steel or cast iron skillet, lightly toast several corn or flour tortillas, depending on preference. This warms the tortillas, and helps to bring a little extra depth to their flavor.

From there, the meat can be served as tacos with your favorite toppings of choice! Sliced avocado, thin-sliced red onion, a squeeze of lime juice, and just a little bit of queso fresco all pair especially beautifully with it.

You could even go all out and make your own Lime Crema or Homemade Pico de Gallo to go with them.

Serve the tacos up fresh and warm, and enjoy!

Note: For more detailed information on how to prepare these vegetables, see How to Cut an Onion and How to Cut an Avocado.

Meal Prep and Storage

• To Prep-Ahead: The meat may be sliced, and the chipotle sauce prepared, both up to 3 days in advance.
• To Store: Leftovers may be stored in an airtight container in the fridge for up to 3-5 days.
• To Freeze: Beef barbacoa may be frozen in a sealed freezer bag or freezer-safe airtight container for up to 3 months.
• To Reheat: Leftovers may be warmed in the microwave, or at a medium-low heat in a pot or the Instant Pot, just until heated through. To avoid the meat going tough, frozen barbacoa should be thawed in the fridge before reheating.

Dietary Modifications

The recipe you’ll find below is already soy-free and nut-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-Free: Use corn tortillas, or another gluten-free tortilla variety.
• Dairy-Free: Omit cheese and other dairy products from toppings.
• Low-Carb: Opt for a low-carb tortilla brand that’s higher in fiber, or tortillas made using almond flour.
• Whole30: Don’t use molasses, brown sugar, or any other added sugars, and omit dairy products from the toppings. Substitute flour and corn tortillas for grain-free almond flour ones.
• Paleo: Look for natural, grass-fed beef, substitute highly processed oils for a natural alternative like avocado oil, and serve the tacos on grain-free tortillas. 
• Extra Nutrition: Add extra healthy toppings to your tacos, such as avocado, cilantro, green onion, homemade salsas, and more.

FAQs

Expert Tips and Tricks

• Tenderize ahead. The meat can be salted and left in the fridge to tenderize for at least one day before cooking, for better flavor and texture.
• Dry the meat. Dry off the pieces of beef with a paper towel before searing, to yield a better, browner crust.  
• Keep it fresh. For better results, always use fresh ingredients for cooking and toppings as opposed to dried or processed ones. 
• Space it out. While browning the meat, cook a few pieces at a time and give them room for moisture to evaporate.
• Utilize the slicing. Take advantage of cutting the meat to trim away excess fat on the inside, too, slicing along particularly fatty lines.

Sides to Serve

While these slow cooker barbacoa beef tacos make for an amazing meal in their own right, there’s loads of other recipes that can pair well with them:

• Instant Pot Mexican Rice
• Homemade Guacamole
• Tomatillo Salsa Verde
• Roasted Tomato Salsa
• Cilantro Lime Rice
• Avocado Corn Salad

More Mexican Entrée Recipes

For a fun weeknight dinner or for a celebration with friends, these tacos are just one of many brightly flavored Mexican dishes to enjoy at home:

• Instant Pot Tacos al Pastor
• Best Steak Fajitas
• Chicken Tinga Tostadas
• Shredded Chicken Enchiladas
• Sheet Pan Chicken Fajitas
• Pineapple Pulled Pork Tacos