Barbacoa tacos are one delicious way to enjoy your next taco night! They’re juicy, ultra flavorful, and made easy right in the slow cooker. Just add the barbacoa to a plate and serve it up family style with a spread of your favorite taco toppings.
If you’ve just made a batch of my barbacoa and you’re wondering what to make with leftovers… you know I’m gonna say barbacoa tacos! If you thought my carnitas recipe was amazing (which then turned into carnitas tacos), just wait until you try this barbacoa. It’s incredibly flavorful and becomes fall-apart tender, all thanks to the slow cooker. Just season up the beef with those delicious Mexican spices, and cook it low and slow.
By dinner time, the barbacoa will shred so beautifully and have your house smelling like your neighborhood taqueria. And while I normally keep my tacos simple with diced onions, cilantro, and fresh squeezed lime, I’ll show you how to make your taco night extra fancy with the ultimate Mexican spread.
Ingredients For The Best Barbacoa Tacos
I mentioned in my barbacoa recipe that tough, lean cuts of beef are best for slow cooking. So once you hit the market, look for a 4 pound beef chuck roast. Other than, the rest comes easy!
- Barbacoa: Juicy, savory, shredded barbacoa – the perfect taco addition!
- Avocado: You can slice them or dice into cubes.
- Onion: Diced yellow, white, or red onions will work.
- Lime: A squeeze of fresh lime juice is a must!
- Cilantro: A sprinkle of chopped cilantro adds a fresh touch.
- Tortillas: I love to use my cassava flour tortillas, but any will do!
Find the printable recipe with measurements below.
How To Make Slow Cooker Beef Barbacoa
- Add everything into the slow cooker (minus the bay leaves). Give it a toss with tongs, then add the bay leaves and cover with the lid.
- Cook low and slow. Ideally, you want to cook it for 8-9 hours. But you can also cook on high for 4-5 hours if you’re on a time crunch. By the end, your barbacoa should be ultra tender and easily fall apart!
- Shred it up and make it extra juicy. Move the beef onto a cutting board and shred it with a fork. Then transfer it back into the slow cooker to let it absorb all the delicious juices.
Let’s Assemble Barbacoa Tacos!
Add the shredded barbacoa to a large serving plate and make it the centerpiece for taco night! Surround the barbacoa with a warm batch of tortillas, and a few other Mexican staples. You can even recreate your favorite Chipotle barbacoa tacos at home!
- Dips and Sauces: You can’t go wrong with the classic guacamole, pico de gallo, and sour cream combo. But if you want to amp it up, drizzle homemade lime crema or chipotle sauce for a little heat!
- Cheeses: I love to use cotija cheese for tacos, but queso fresco or any Mexican blend will work.
- Fresh Herbs & Veggies: Add refreshing flavors and crunch with chopped cilantro, onions, or radishes!
Meal Prep Ahead Of Time
To make dinner a breeze, prep everything ahead of time. First, get the barbacoa cooking early in the morning. Then, whip up the rest of the toppings and store in separate containers in the fridge. The only dip I would recommend doing later is the guacamole as this will oxidize and brown quickly. When you’re ready to eat, all you have to do is assemble!
More Tasty Ideas For Taco Night
You know I love a good taco (or two or three), so have fun on your next Taco Tuesday will all these variations.
And if you’re hosting a Cinco De Mayo party, here’s a full list of Cinco De Mayo recipes to get you ready.
If you make these barbacoa tacos or my barbacoa burrito bowl, let me know how it turned out! I’d love to hear what you think in the comments below.
Servings: 6 tacos
Barbacoa tacos are juicy, flavorful, and made easy with a slow cooker! Serve it up family style with toppings for the ultimate taco night.
- 4 pounds beef chuck roast, cut into 3-inch chunks
- 1 onion, diced
- 3-4 chipotles in adobo sauce, finely diced
- 5 garlic cloves, minced
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 3/4 cup beef stock
- 3 bay leaves
- diced onion
- avocado slices
- chopped cilantro
- sour cream or cheese, optional
Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8-9 hours, or on high for 4-5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn’t shred easily, cook it a bit longer.
Remove the beef to a cutting board and use two forks to shred it.
Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
Use tongs to remove a serving of barbacoa from the slow cooker, top it on a tortilla, and garnish with diced onion, avocado, cilantro, and other toppings.
Calories: 733kcal, Carbohydrates: 32g, Protein: 63g, Fat: 39g, Saturated Fat: 16g, Trans Fat: 2g, Cholesterol: 209mg, Sodium: 1522mg, Potassium: 1245mg, Fiber: 3g, Sugar: 4g, Vitamin A: 452IU, Vitamin C: 6mg, Calcium: 138mg, Iron: 9mg
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