Beef Barbacoa Tacos

Name: Beef Barbacoa Tacos
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 servings
Ingredients: 3 lbs beef chuck roast; 2 dried ancho chilies; 2 dried guajillo chilies; 1 onion, quartered; 4 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon black pepper; 1 teaspoon salt; 1/4 cup apple cider vinegar; 1 cup beef broth; Corn tortillas; Chopped cilantro; Diced onion; Lime wedges; Sliced radishes

Highlighted under: World Cuisine Recipes

When I first tasted beef barbacoa tacos, I was amazed by how the flavors melded together in a perfect harmony. As I set out to make my own version, I experimented with different spices and cooking methods. The slow-cooked beef, flavored with a blend of chilies and spices, creates such a rich depth that it truly elevates the dish. Topped with fresh cilantro, onions, and a squeeze of lime, every bite is an explosion of flavor that makes it impossible to stop at just one taco.

Created by

Emily

Last updated on 2026-01-20T12:46:28.567Z

Creating my own beef barbacoa tacos turned out to be an incredible culinary adventure. Using a mix of dried ancho and guajillo chilies, I infused the meat with an authentic flavor that echoes the streets of Mexico. The beauty of slow cooking in a Dutch oven allowed the beef to become fall-apart tender, enveloped in a sauce that I could only describe as heavenly.

One secret I discovered is the importance of allowing the beef to rest after cooking. This step locks in all the delicious juices, ensuring that each bite is succulent and flavorful. Don’t shy away from adding your favorite toppings; the freshness of the cilantro and crisp onions balances the richness of the beef perfectly!

        Why You'll Love These Tacos
        Tender, flavorful beef that melts in your mouth
Rich blend of spices for an authentic taste
Fresh toppings that enhance each bite

      

Unlocking Flavor with Chilies

The dried ancho and guajillo chilies are essential for creating the rich flavor profile of barbacoa. Ancho chilies add a sweet, fruity depth, while guajillo chilies introduce mild heat and a slight tartness. To maximize their flavor, it’s crucial to toast them lightly in a skillet—this step enhances their natural oils and deepens their color. Always watch closely to avoid burning, as burned chilies can impart an unappealing bitterness.

Soaking the toasted chilies for about 15 minutes softens their texture and makes them easier to blend into a smooth sauce. Be sure to use hot water for soaking; this helps to rehydrate the chilies more effectively, allowing them to release their robust flavors into the sauce. The vibrant, glossy blend you achieve is key to giving the beef its signature flavor.

Perfecting the Cooking Method

Cooking the beef at a low temperature in a Dutch oven allows the flavors to meld beautifully and ensures the meat becomes fork-tender. Set your oven to 300°F (150°C) and allow for a cooking time of about 6 hours. The long, slow cooking process breaks down the collagen in the beef, resulting in an incredibly tender bite. For the best results, do not rush this step; the texture will be compromised if cooked too quickly.

After the beef has cooked, letting it rest for 15 minutes is crucial. This waiting period allows the juices to redistribute throughout the meat, ensuring that every bite remains moist. When shredding, aim for a texture that’s not too fine; larger shreds will hold the sauce better and provide a more satisfying mouthfeel.

Ingredients

Gather these ingredients to prepare an unforgettable taco night!

For the Barbacoa

3 lbs beef chuck roast
2 dried ancho chilies
2 dried guajillo chilies
1 onion, quartered
4 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
1/4 cup apple cider vinegar
1 cup beef broth

For Serving

Corn tortillas
Chopped cilantro
Diced onion
Lime wedges
Sliced radishes

Make sure you have everything ready before you start cooking!

Instructions

Ready to make the most delicious barbacoa tacos? Follow these simple steps!

Prepare the Chilies

Remove the stems and seeds from the dried chilies. Place them in a dry skillet over medium heat for 2-3 minutes to toast lightly. Then, soak the chilies in hot water for about 15 minutes until softened.

Blend the Ingredients

In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, black pepper, salt, apple cider vinegar, and beef broth. Blend until smooth.

Cook the Beef

Place the beef chuck roast in a Dutch oven. Pour the blended sauce over the beef, making sure it's well coated. Cover and cook in a preheated oven at 300°F (150°C) for 6 hours, or until the beef is fork-tender.

Shred the Beef

Once cooked, remove the beef from the oven and let it rest for 15 minutes. Shred the beef using two forks and mix it back in with the sauce.

Assemble the Tacos

Warm the corn tortillas on a skillet. Fill each tortilla with the shredded barbacoa, and top with chopped cilantro, diced onion, and a squeeze of lime.

Enjoy every delicious bite of your homemade beef barbacoa tacos!

Pro Tips

For a deeper flavor, marinate the beef in the sauce overnight before cooking. You can also serve additional toppings like avocado or hot sauce to customize your tacos.

Storage and Freezing Tips

If you find yourself with leftover barbacoa, it's ideal to store it in an airtight container in the refrigerator for up to 4 days. To maintain the best texture, consider freezing the shredded beef if you won't consume it within that timeframe. Place the cooled barbacoa in freezer-safe bags, removing as much air as possible, and it can last for up to 3 months. Make sure to label the bags with the date for easy tracking.

When you’re ready to use frozen barbacoa, thaw it overnight in the refrigerator. Reheat gently on the stovetop over medium heat with a splash of beef broth to bring back moisture before serving. If you find it dry after reheating, adding a bit more broth will help revive its tender, juicy quality.

Serving Variations

Aside from the classic toppings of cilantro, onions, and lime, feel free to get creative with additional garnishes! Adding sliced avocado brings creaminess, while pickled jalapeños can introduce a zesty kick. For those who enjoy a bit of crunch, consider adding thinly sliced radishes on top, which are refreshing and can balance the rich flavors of the barbacoa nicely.

If you’re looking for a fun twist on serving, try using lettuce leaves as a low-carb alternative to tortillas for a fresh, crisp taco version. You can even switch up the tortillas; while corn tortillas are traditional, using flour tortillas will provide a different texture and flavor that pairs well with the beef. Don't hesitate to mix and match to find your perfect taco!

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use brisket or even a beef roast, but chuck roast is preferred for its tenderness.

→ Is it necessary to toast the chilies?

Toasting the chilies enhances their flavor, but you can skip this step if you're short on time.

→ Can I make this recipe in a slow cooker?

Absolutely! Cook on low for 8 hours or high for 4 hours until the beef is tender.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.