Easy Beef Barbacoa (Tacos de Barbacoa)
Tacos de Barbacoa is full-flavored and crazy easy! The beef is tender and juicy and the spices and lime juice add the perfect punch.
Servings: 6
Calories: 405kcal
Ingredients
FOR THE BARBACOA:
- 1 white onion, chopped
- 4 cloves of garlic, chopped
- 3 bay leaves
- 2 tablespoons finely chopped chipotle peppers (from chipotles in adobo sauce)
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 2 pound chuck roast
- Juice of 2 limes
- ¼ cup chopped cilantro
FOR THE TACOS:
- 12 warmed corn tortillas
- Chopped white onion
- Chopped cilantro
- Lime wedges for squeezing
Instructions
MAKE THE BARBACOA:
- Add the onion, garlic, and bay leaves to the slow cooker and set aside.
- In a small bowl, use a fork to mix chopped chipotle peppers, salt, pepper, cumin, paprika, and oregano until paste-like. Rub the mixture all over your chuck roast and transfer to the slow cooker. Wash your hands well, and do not touch your eyes.
- Cook on low for 8-10 hours. Once the beef is fork-tender, remove it from the slow cooker, place it on a large work surface, and use two forks to shred it.
- Discard the bay leaves and return the shredded beef back to the slow cooker, along with the lime juice and chopped cilantro, and stir.
ASSEMBLE THE TACOS:
- Add ⅓ cup of the shredded beef to a warm corn tortilla and garnish with diced white onion and cilantro to serve. Squeeze a lime wedge over the filling, and enjoy!
Nutrition
Calories: 405kcal | Carbohydrates: 27g | Protein: 33g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 987mg | Potassium: 666mg | Fiber: 5g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 5mg