Barbacoa Tacos are the epitome of delicious street food, delivering rich, savory flavors wrapped in warm tortillas. If you’ve ever longed for that authentic taste reminiscent of a bustling taco stand, this recipe is your ticket to flavor town. It’s perfect for gatherings or just a cozy dinner at home, and trust me, your taste buds will thank you for this one.
Imagine sinking your teeth into tender, slow-cooked beef that’s been marinated with spices and herbs, all wrapped in a soft tortilla. That’s the magic of Barbacoa Tacos. Whether you’re a seasoned taco enthusiast or a curious first-timer, this recipe transforms simple ingredients into a feast for the senses.
Deliciously Spiced Barbacoa Tacos
These Barbacoa Tacos feature succulent beef that’s slow-cooked until tender, infused with a blend of spices that provide a bold and flavorful kick. Topped with fresh onions, cilantro, and a squeeze of lime, they create a perfect balance of taste and texture.
Ingredients
- 3 lbs beef chuck roast
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 10-12 corn or flour tortillas
- Chopped onion and cilantro for serving
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a bowl, mix apple cider vinegar, lime juice, minced garlic, cumin, oregano, chili powder, smoked paprika, black pepper, and salt.
- Marinate the Beef: Place the beef chuck roast in a slow cooker and pour the marinade over it. Ensure the meat is well coated. Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for maximum flavor.
- Cook the Beef: Set the slow cooker to low and cook for 8 hours, or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
- Shred the Meat: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker to soak up the juices.
- Warm the Tortillas: In a skillet, warm the tortillas over medium heat until soft and pliable.
- Assemble the Tacos: Fill each tortilla with the shredded barbacoa, then top with chopped onion and cilantro. Serve with lime wedges on the side.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Servings: 10-12 tacos
- Calories: 350kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 20g
