Barbacoa Tacos
Slow-cooked barbacoa tacos made with tender, shredded beef simmered in a rich chile sauce. This authentic Mexican classic delivers deep flavor and juicy texture—perfect for tacos with fresh onion, cilantro, and lime.
Ingredients
- For the Barbacoa:
- 3 –4 lbs beef chuck roast or lamb shoulder
- 4 dried guajillo chiles stemmed and seeded
- 3 cloves garlic
- ½ white onion
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- ½ tsp ground cloves
- 2 bay leaves
- 1 cup beef broth
- Salt to taste
- For Serving:
- Corn tortillas
- Chopped white onion
- Fresh cilantro
- Lime wedges
Instructions
- Lightly toast the guajillo chiles in a dry skillet, then soak them in hot water for about 10 minutes until softened.
- Blend the softened chiles with garlic, onion, apple cider vinegar, cumin, cloves, and a small amount of the soaking liquid until smooth.
- Season the beef generously with salt and coat it thoroughly with the chile sauce.
- Place the meat in a slow cooker or Dutch oven. Add beef broth and bay leaves.
- Cook on LOW for 8 hours (or in the oven at 300°F for 3–4 hours) until the meat is tender and easily shreds.
- Shred the meat and return it to the cooking liquid. Let it rest for a few minutes to absorb the juices.
- Serve in warm corn tortillas with chopped onion, cilantro, and a squeeze of lime.
Notes
- For more traditional flavor, use lamb instead of beef
- Add árbol chiles for extra heat
- Barbacoa tastes even better the next day after the flavors deepen
- Keep the meat in its juices to prevent it from drying out