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Beef Barbacoa Tacos with Cilantro

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs (900 g) beef chuck roast
  • Salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cloves
  • ½ cup beef broth
  • ¼ cup apple cider vinegar
  • Juice of 1 lime
  • 8–10 small corn or flour tortillas
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: diced onions, avocado slices, salsa, lime wedges

Instructions
 

  • Step 1: Season beef with salt and pepper. Sear in a skillet with oil until browned on all sides.
  • Step 2: Blend garlic, chipotle peppers, cumin, oregano, smoked paprika, cloves, broth, vinegar, and lime juice into a smooth sauce.
  • Step 3: Place beef in slow cooker and pour sauce over it. Cover and cook on low for 6–8 hours.
  • Step 4: Remove beef and shred with two forks. Return shredded beef to slow cooker and mix with sauce.
  • Step 5: Warm tortillas. Assemble tacos with beef and garnish with cilantro and optional toppings.
  • Step 6: Serve immediately.