Barbacoa Tacos are a beloved Mexican dish, traditionally made with beef (or sometimes lamb), slow-cooked until it’s incredibly tender and flavorful. The meat is usually cooked with a blend of spices, chiles, and herbs to create a deep, rich taste. Here’s a simple yet authentic recipe for making Barbacoa Tacos at home.
Ingredients:
For the Barbacoa:
- 3 lbs beef chuck roast (or brisket, cut into large chunks)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3-4 dried guajillo chiles, seeds and stems removed
- 2-3 dried ancho chiles, seeds and stems removed
- 1 chipotle pepper in adobo sauce (optional, for extra heat)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves (optional, but adds depth)
- 1/4 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
- 1/2 cup beef broth (or water)
- 2 bay leaves
- Salt and pepper, to taste
For the Tacos:
- Corn tortillas (small size, or soft flour tortillas if preferred)
- Cilantro, chopped (for garnish)
- Lime wedges, for serving
- Salsa (optional, for topping)
- Chopped onions, for topping (optional)
- Radishes, sliced (optional, for garnish)
Instructions:
1. Prepare the chiles:
- In a small skillet, dry toast the dried guajillo and ancho chiles for about 2-3 minutes over medium heat, until they become fragrant (be careful not to burn them).
- Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until soft.
2. Make the sauce:
- Drain the chiles and transfer them to a blender or food processor. Add the chipotle pepper (if using), garlic, onion, cumin, oregano, cloves, cinnamon, vinegar, orange juice, and beef broth (or water). Blend until smooth. You can add a little more water or broth if needed to help blend the sauce.
3. Cook the meat:
- In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chunks of beef on all sides (this adds great flavor). Remove the beef and set aside.
- In the same pot, add the onion and sauté for 3-4 minutes, until softened.
- Pour the blended sauce into the pot and add the bay leaves. Stir to combine, then return the browned beef to the pot. Season with salt and pepper to taste.
4. Slow cook the barbacoa:
- If you’re using a slow cooker: Transfer everything to a slow cooker, cover, and cook on low for 8 hours or until the meat is tender and easy to shred.
- If you’re using the stovetop or oven: Cover the pot with a lid and reduce the heat to low. Let it simmer for 3-4 hours, or transfer the covered pot to a 300°F (150°C) oven for 3-4 hours, checking occasionally. The meat should be fork-tender and shreddable.
5. Shred the meat:
- Once the barbacoa is tender, remove it from the pot and use two forks to shred the meat. Discard any bones (if using bone-in cuts) and bay leaves. Return the shredded meat to the pot with the sauce to soak up all the flavors.
6. Prepare the tacos:
- Heat your tortillas on a griddle or skillet until warm and slightly crispy on the edges.
- Spoon the shredded barbacoa onto the warm tortillas. Top with fresh cilantro, chopped onions, and a squeeze of lime.
7. Serve:
- Serve your barbacoa tacos with additional lime wedges, salsa, or radishes if desired. You can also pair the tacos with a side of rice, beans, or a light salad.
Tips for Success:
- Slow-cooked perfection: For the most flavorful barbacoa, slow-cooking is key. The longer the meat simmers, the more tender and flavorful it becomes.
- Spicy or mild: Adjust the amount of chipotle pepper or dried chilies depending on your preferred spice level. You can also skip the chipotle pepper for a milder version.
- Toppings: Feel free to add additional toppings such as crumbled queso fresco, pickled jalapeños, or avocado for extra flavor and texture.
These Barbacoa Tacos are a crowd-pleaser with their juicy, tender, and flavor-packed beef. They make a great choice for Taco Tuesday or any special occasion! Enjoy!
