Barbacoa Tacos

These Barbacoa Tacos are cooked in the slow cooker all day so you can come home to savory and spicy tacos. I love barbacoa meat. These Barbacoa Tacos are cooked in the slow cooker all day so you can come home to savory and spicy tacos.  the-girl-who-ate-everything.comBack West we have a favorite Mexican place that serves sweet barbacoa pork but I wanted a more savory version of that dish for Taco Tuesday. Usually my tacos are all about the toppings but with these the meat is so flavorful and packed with spices that I like to let the meat’s flavor shine with very few toppings. Traditional Queso Fresca is my first choice but feta (which is more easily found) is similar in taste and texture.TheGirlWhoAteEverything_BarbacoaTacos_Step1_Horizontal

Blend up all of the sauce ingredients in a blender and pour over the chunks of meat. Let it cook all day until the meat starts to fall apart, about 6-8 hours. I added 2 chipotle peppers for some heat with 1 tablespoon of the adobo sauce. If you like it extra spicy feel free to add more. Just a little brown sugar compliments the sauce to make sure it’s not bitter. These Barbacoa Tacos are cooked in the slow cooker all day so you can come home to savory and spicy tacos.  the-girl-who-ate-everything.comAs you can see the meat is really juicy so make sure to use a slotted spoon when serving it up. An extra squeeze of the lime on top makes all the difference in brightening up the dish.

5 from 1 vote
Barbacoa Tacos
Servings: 8 servings
Author: Christy Denney
  • 3 lb chuck roast , fat trimmed and cut into large chunks
  • 1/2 medium white onion , coarsely chopped
  • 1/3 cup apple cider vinegar
  • 4 teaspoons minced garlic
  • 4 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 chipotle chiles in adobo sauce (add 1 Tablespoon of adobo sauce if you like it spicy)
  • 1/4 cup lime juice
  • 1/2 cup beef broth
  • 2 bay leaves
  • Toppings: cilantro , queso fresca (or feta), chopped tomatoes, limes
  • 8 Old El Paso Stand โ€˜N Stuff soft flour tortillas.
  1. Place the chunks of roast in a 6-8 quart slow cooker.
  2. Add all of the remaining ingredients minus the bay leaves to a blender. Blend until smooth.
  3. Pour over meat and top with the bay leaves. Cook for 6-8 hours on low or until meat starts to fall apart.
  4. Remove bay leaves and shred meat with two forks and then return to the juices in the slow cooker. Serve with a slotted spoon onto tortillas. Top with cilantro, queso fresca, tomatoes, and a squeeze of lime.


Speak Your Mind



  1. yummy for my tummy!!

  2. I am definitely making these this week!

  3. These look really good! I have never heard of barbacoa tacos before. I am always up for trying new mexican dishes!!

  4. We tried this last night and it was very tender and had a great flavor. I only used 3T of Cumin because I’m not a huge fan. Our teen son even liked it too. ๐Ÿ™‚

    We will definitely make this again. Thanks for sharing.

  5. I want to make these right now!!!

  6. I love slow cooker recipes! These look amazing!

  7. Awesome photos! We’d love it if you’d submit some to!

  8. This recipe looks great! How spicy is the meat? Just wondering if I should tone it down for my kiddos.

  9. My hubby does not like Chipotle (GASP) any rec. for a substitution?
    Recipe sounds awesome and cannot wait to try it!

  10. This is a perfect healthy recipe. Your Barbacoa Tacos recipe looks very delicious especially with fresh toppings, it attracts me. My father will surely love this awesome recipe, good for our birthday party next week. I am excited to make this for my family. Can’t wait to taste it and share this to my friends. Thanks for this amazing recipe.This is what I need this summer. Awesome!

  11. Hi, if i don’t have a slow cooker what is the alternative? bake in the oven for again 6-8 hours?

  12. alison v. lindley says:


    I am making these tomorrow for a luncheon. I’d like to make the sauce tonight and marinade the chuck roast over night. Then throw it all in the slow cooker with the bay leaves tomorrow at 6am and I’m serving this for lunch at noon. Is this okay? Will it get too marinated by the lime juice?

    Haven’t cooked this yet, but I’m following recipe exactly, so I’m assuming it can only be amazing!!

    Thank you so much!
    Alison Lindley