Tacos are a traditional Mexican dish that are loved all around the world! Barbacoa tacos are a type of classic taco made with succulent, slow-cooked beef. Whether you make it from scratch or buy a pre-made blend of barbacoa spices, this taco is as delicious as it is easy to prepare. Making your own barbacoa tacos at home is an easy way to enjoy this classic dish and impress your friends and family with your cooking skills.
What are Barbacoa Tacos?
Barbacoa tacos are a classic type of taco made with slow-cooked, tasty beef. The beef is usually mixed with a blend of spices, either purchased pre-made or made from scratch.
This taco is traditionally Mexican, but it has become increasingly popular around the world due to its delicious flavor and its easy preparation. Making your own barbacoa tacos at home can be an amazing way to enjoy the dish while also showing off your cooking skills to friends and family.
Tacos are a great weeknight meal. Check out these rotisserie chicken tacos for another option!
How do you pronounce Barbacoa?
Barbacoa is pronounced “bar-ba-ko-ah”. The word originates from the Spanish language, and it is derived from the Taino language of the Caribbean.
The meaning of the word comes from an ancient technique of slow cooking meat over hot coals or in a pit. This method was also known as barbacoa, and was used by indigenous people throughout Central America and Mexico.
Why You Need to Make Tacos
- Barbacoa tacos are a delicious and flavorful dish that can be enjoyed by everyone.
- They’re easy to make, so you don’t need to be an experienced cook to make them right.
- You can customize them however you like, making it suitable for everyone in your family.
- Making barbacoa tacos at home allows you to show off your cooking skills and impress your friends and family.
- It’s a great way to enjoy a classic Mexican dish without having to go out or spend too much money.
Ingredients
Get all the info on these ingredients in the recipe card at the bottom of the post.
- beef chuck roast
- ancho chilies
- dried guajillo chilies
- onion
- cloves garlic
- chicken stock
- cumin
- sweet paprika sweet
- Mexican oregano
- bay leaves
- salt and pepper
- lager beer, ginger ale, additional chicken stock or water
- lime
- corn tortillas, for serving
- minced onion, for serving
- chopped cilantro, for serving
How to Make Barbacoa Tacos
- Prep chilis by tearing off the stem and ripping the pod open with your thumb before shaking the seeds out.
- Peel and chop onion into quarters.
- Prep garlic cloves by smashing and peeling.
- Toss chilies, onion, garlic, cumin, paprika, oregano and chicken stock into a saucepan. Simmer on medium-high heat for about 10-15 minutes, or until chilies are soft. Set aside to cool slightly before pureeing.
- Salt and pepper all sides of the barbacoa meat.
- Add seasoned beef roast to your dutch oven. Over medium-high heat, sear all sides until a nice dark crust forms. No need for oil.
- Add pureed chili mixture from before over the seared crusted beef.
- Add in additional cooking liquid, like your chicken stock, beer, ginger ale or water to the pot. Add bay leaves and squeeze the lime juice from one lime over everything.
- Cover meat with foil loosely or use the lid.
- Cook at 275F for 5-7 hours or until the meat is fall-apart tender. As needed, use a spoon or baster to add more liquid over the meat so it doesn't dry out.
- Once finished cooking, it's time to shred or chunk the meat into smaller pieces. You can use a 2 forks, a metal spatula, some dull knives, or beef shredding claws to break down the meat. Toss the beef chunks with the liquid in the pot.
- Serve with warm corn tortillas, more onion, fresh cilantro and lime wedges if desired.
Storage
Leftover Barbacoa Tacos can be stored in the refrigerator for up to 3 days. To store, pour any remaining liquid into a separate container and store it with the shredded beef.
Once cooled, transfer all of the ingredients to an airtight container and put in the refrigerator. When ready to serve, reheat on stovetop or microwave until warmed through. Enjoy!
Can I freeze Barbacoa Tacos?
Yes, you can freeze the beef Barbacoa tacos filling. Allow it to cool completely before transferring the beef and liquid to an airtight container or freezer bag.
Place in freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator before reheating on the stovetop or microwave until warmed through. Serve with warm corn tortillas.
What are dried guajillo chilies
Dried guajillo chilies are a type of dried, red chili pepper that have a unique, slightly fruity flavor. They are milder than many other types of dried red peppers and have a bright, smoky aroma. When rehydrated with hot water or broth, they can be used to make a delicious chili sauce or added to soups and stews.
So don't be afraid to use them in this taco recipe.
How do I serve this easy barbacoa recipe?
Part of me is going to say don't serve these tacos with an overwhelming amount of toppings. The meat is the highlight of these tacos.
However, if you're a toppings kind of person, here are a few toppings you can add to your tacos:
- sour cream
- fresh made pico de gallo
- sprinkle them with cotija cheese
- add some adobo sauce
- black beans
- cabbage salsa
Tacos are typically made with corn tortillas, but you can use flour tortillas if preferred.
Also, you can serve this barbacoa beef recipe over a bed of lettuce or a large bowl of lettuce to make a taco salad if you prefer to have that on taco night instead of regular tacos.
Additionally, you can make a barbacoa burrito bowl by serving the meat on a rice bowl of cilantro lime rice with other toppings as well. Remember the flavorful meat is supposed to be the star of your plate, but you serve as you see fit.
Tips and Notes
- Make sure you're using sweet paprika, not smoked paprika. Smoked paprika will change the flavor profile too much.
- Ancho chilies provide a deep, chocolaty flavor, while Guajilla are a staple in Mexican cooking.
- Sear the beef in the same Dutch oven that you are going to braise it in. Don't use added oil unless your pan is particularly stubborn with sticking. The juices from the meat will do the job.
- Use beer, stock, ginger ale or water as additional liquid, keeping in mind that sweeter is what you want for this recipe.
- I find it easiest to use a cutting board when making the shredded meat for this delicious recipe.
- Cooking the beef over low heat is important to get authentic Barbacoa flavor and texture. So don't try to increase the heat to decrease the cook time.
Making the Best Barbacoa beef tacos is super easy with this beef barbacoa recipe! The meat is fork tender and full of delicious flavor, making it perfect for a meal for the whole family to enjoy.
📖 Recipe
Beef Barbacoa Tacos
Equipment
- Oven
- Blender
Ingredients
- 4-5 lbs chuck roast, beef
- 6 dried ancho chilies
- 3 dried guajillo chilies
- 1 onion plus more for serving
- 3 cloves garlic
- 32 oz chicken stock
- 1 teaspoon cumin
- 1 teaspoon paprika sweet, not smoked
- 1 teaspoon Mexican oregano
- 3 bay leaves
- salt and pepper
- 8 oz lager beer, ginger ale, additional chicken stock or water
- 1 lime plus more for serving
- corn tortillas for serving
- minced onion for serving
- chopped cilantro for serving
Instructions
- Remove stems and seeds from chili pods by tearing off stems, and ripping pod open with thumb; shake seeds out.
- Peel onion and chop into quarters.
- Smash and peel garlic cloves.
- Add chilies, onion, garlic, cumin, paprika, oregano and chicken stock to a sauce pan and simmer on medium high heat for about 10-15 minutes until chilies are soft. Set aside to cool slightly.
- Puree chilies and stock mixture until smooth.
- Salt and pepper all sides of the beef roast.
- In a dutch oven on medium high heat, sear all sides of the roast until a dark crust forms. You don't need to use oil here.
- Pour pureed chili mixture over seared beef.
- Pour in additional liquid such as stock, beer, ginger ale or water and add bay leaves. Squeeze the juice of a lime over everything.
- Cover meat loosely with foil or lid, and cook at 275 degrees for 5-7 hours until fall apart tender. Occasionally spoon or baste liquid over meat.
- Use two forks, dull knives, or metal spatula to chunk the meat up into small pieces. Toss with remaining liquid in pan.
- Serve on corn tortillas with minced onion, fresh cilantro and lime wedges.
Notes
- Usually, stems and seeds can be removed by hand by tearing them off and shaking the seeds out.
- Ancho chilies provide a deep, chocolaty flavor, while Guajilla are a staple in Mexican cooking.
- Sear the beef in the same dutch oven that you are going to braise it in. Don't use oil unless your pan is particularly stubborn with sticking.
- Use beer, stock, ginger ale or water as additional liquid, keeping in mind that sweeter is better.
- Don't serve with an abundance of toppings. The meat is the point of these tacos.
- Store prepared barbacoa in an airtight container in the fridge for up to 3 days.