Barbacoa Beef Tacos

Here’s a mouthwatering, slow-cooked Barbacoa Beef Tacos recipe — juicy, spicy, tender beef infused with bold Mexican spices, perfect for tacos, burrito bowls, or nachos. Traditionally made with beef cheek or shoulder, this version uses a chuck roast for ease and flavor.

🌮🔥 Barbacoa Beef Tacos (Slow Cooker or Instant Pot)

Ingredients (Serves 6–8):

3–4 lbs beef chuck roast, cut into large chunks
3 chipotle peppers in adobo (from a can), minced
1 tbsp adobo sauce (from the same can)
4 cloves garlic, minced
1 small white onion, chopped
1/4 cup apple cider vinegar or fresh lime juice
1/4 cup beef broth or water
2 tsp ground cumin
1 tsp dried oregano (Mexican oregano if possible)
1 tsp salt, to taste
1/2 tsp black pepper
2 bay leaves
Optional: 1/2 tsp ground cloves for authentic depth

👩‍🍳 Instructions:

🛠️ Slow Cooker (Recommended):

Sear the Beef (Optional):
In a skillet, brown the beef chunks in a little oil on all sides for added flavor.
Blend the Sauce:
In a blender or bowl, combine chipotle peppers, adobo sauce, garlic, onion, vinegar/lime juice, broth, and seasonings (except bay leaves). Blend or stir until smooth.
Cook:
Add beef to slow cooker. Pour sauce over top. Add bay leaves.
Cook on LOW for 8 hours or HIGH for 4–5 hours, until beef shreds easily.
Shred & Serve:
Discard bay leaves. Shred beef with two forks and mix into the sauce.

⚡ Instant Pot Version:

Sear the beef on sauté mode (optional).
Add sauce and beef. Pressure cook on High for 60 minutes, natural release for 15 minutes.

🌮 To Serve:

Warm corn or flour tortillas
Top with:
- Chopped onion & cilantro
- Fresh lime juice
- Crumbled queso fresco or cotija
- Pickled red onions, avocado, or radishes

🥶 To Freeze or Meal Prep:

Cools and stores well for up to 3 days in the fridge or 3 months in the freezer.

Would you like a barbacoa bowl version, a beef cheek (cachete) traditional version, or a chipotle restaurant-style copycat?