Barbacoa Tacos

I’m all for shortcuts when it comes to making dinner on busy weeknights, and using a slow cooker has saved the day more than once. This slow-cooker recipe for barbacoa tacos requires minimal prep, yet tastes as if you labored over it all day. As you go about your life and errands, the beef—coated with smoky chipotles, brown sugar, cumin and cilantro—bubbles away in a savory broth until it’s tender enough to shred with a fork. It’s just perfect for tucking inside a warm corn tortilla.

Although this taco night recipe is easy enough for a Tuesday, it’s also a great, crowd-friendly dish for a Cinco de Mayo party. After shredding the beef, keep it warm in the slow cooker so that guests can help themselves. Set out some extra toppings and a few pitchers of flavored margaritas, then relax and join in the fun.

What are barbacoa tacos?

Barbacoa tacos are tender, shredded meat-filled tacos flavored with chiles and spices. Barbacoa translates to “barbecue” in Spanish because the meat is traditionally wrapped in maguey or banana leaves and slowly cooked in a pit or over an open fire. In the United States, barbacoa tacos can refer simply to the lush, fall-apart meat filling, regardless of whether it’s cooked indoors or outdoors.

Ingredients for Barbacoa Tacos

• Rump or bottom round roast: Rump and bottom round roasts are lean, versatile cuts of beef that benefit from a long, slow cook in plenty of liquid. That way they become tender and easily shreddable, but not tough or stringy. Chuck roast, which has more marbling, works as well. You’ll cut the roast into two pieces so there’s more surface area for seasoning.
• Cilantro: Fresh cilantro cooks with the meat and can be served as an optional garnish. Use the rest of the bunch in these cilantro recipes, and don’t forget to chop up the tender stems with the leaves. They are edible, juicy and super flavorful.
• Tomato paste: Tomato paste thickens the cooking juices while adding deep, umami flavor. You can use a tomato paste substitute in a pinch, though the flavor might be a little different.
• Garlic: Garlic is an essential ingredient in these tacos, so start with fresh garlic cloves for the best flavor.
• Chipotle peppers in adobo sauce: This canned product is a two-for-one ingredient since the recipe uses both the smoky, spicy chipotle peppers and the thick, flavorful sauce. Don’t forget to use up leftover chipotle peppers in other recipes so they don’t get forgotten in the fridge.
• Cider vinegar: A few tablespoons of cider vinegar bring acidity and balance to the sauce. It’s a relatively mild type of vinegar, so try rice or white wine vinegar if you need a substitute; they’re similarly tart.
• Cumin: Cumin’s signature earthy flavor is a huge part of Mexican and Tex-Mex recipes. You can purchase ground cumin, but I prefer toasting whole seeds and then crushing or grinding them myself for a more robust flavor.
• Brown sugar: The tablespoon of brown sugar isn’t enough to make the sauce sweet, but it rounds out the savory, salty and spicy flavors in the dish. You can use light or dark brown sugar without a noticeable difference.
• Beef stock: Beef stock doubles down on the roast’s meaty flavor and provides the necessary liquid to braise the beef. If you have a free afternoon to make homemade beef stock, this is a great use for it.
• Beer: The meat is also braised with beer for a malty flavor that goes well with the chipotles and cumin. When choosing a beer for cooking, use a dark beer like a stout or porter for a deep, slightly sweeter flavor, or a light beer like a lager for a milder flavor.
• Corn tortillas: Corn tortillas are the traditional choice for tacos, but they are more fragile than flour tortillas, so wait to fill them until you’re ready to eat.
• Pico de gallo: Pico de gallo is a bright and fresh complement to the rich, slow-cooked beef. Don’t forget to refrigerate it for a few hours while the meat cooks, so the tomatoes release their juices and lightly marinate in lime juice.
• Optional toppings: Lime wedges, queso fresco and cilantro are optional toppings that allow you to customize your tacos. Shredded raw cabbage or pickled jalapenos would also go well with the slow-cooked beef.

Directions

Step 1: Season the beef

Cut the roast in half. Mix the cilantro, tomato paste, garlic, chipotles, cider vinegar, cumin, brown sugar, salt and pepper, and rub the mixture all over the roast.

Editor’s Tip: Try to cut the roast into two pieces that are about equal in size and shape, so they’ll cook evenly.

Step 2: Cook the beef

Place the roast in a 5-quart slow cooker. Add the stock and beer. Cook the roast, covered, until it’s tender, six to eight hours.

Step 3: Shred the beef

Remove the roast from your slow cooker, and shred it with two forks. Reserve 3 cups of the cooking juices, and discard the rest. Skim the fat from the reserved juices. Return the beef and the reserved juices to the slow cooker, and heat them through.

Step 4: Serve the tacos

Serve the shredded beef with tortillas and pico de gallo. If desired, you can also serve it with lime wedges, queso fresco and additional cilantro.

Barbacoa Taco Variations

• Add aromatics: Barbacoa is really all about the meat and spices, so there aren’t usually vegetables added to the mix, but a sliced onion or a few different types of peppers (like bell peppers and poblanos) would add moisture and flavor to the beef. You could also add a few dried chiles, such as anchos, pasillas or guajillos. Remove the stems and seeds, toast them, and puree them with the beef stock until they’re smooth.
• Use a different meat: Beef is a common choice for barbacoa tacos, but it’s not the only authentic option. Lamb and goat are often used in Mexico, and they hold up well to slow cooking.
• Include citrus: Barbacoa tacos are typically served with lime wedges, but you can weave that citrusy kick into the meat by using lime or lemon juice instead of vinegar in the braising liquid. Don’t forget to include a pinch of freshly grated zest to really enhance the flavor.

How to Store Barbacoa Tacos

Store leftover barbacoa meat (and any remaining juices) in an airtight food storage container in the refrigerator. The braised meat can also be frozen for longer storage. Leftover tortillas, pico de gallo and toppings should be stored and refrigerated separately so the tortillas don’t fall apart, and you can assemble fresh tacos the next day.

How long will leftover barbacoa tacos last?

The leftover beef and juices will last three to four days in the refrigerator and two to three months in the freezer. To prevent freezer burn, squeeze excess air from food storage bags or pack the meat into containers, leaving only a small bit of space between the food and the lids. You can also freeze the meat in individual serving-sizes so you only need to thaw a single portion at a time.

Can I make barbacoa tacos ahead of time?

You can cook the beef for barbacoa tacos three to four days ahead of time and refrigerate it. To keep the meat tender, store it in the cooking liquid without shredding it. Before serving barbacoa, remove the solidified fat from the top of the drippings, reheat it on the stovetop, and then shred the meat. Making the beef a day in advance gives the flavors time to develop, so it’ll taste even better.

Barbacoa Taco Tips

What should I serve with barbacoa tacos?

Any of our Mexican side dishes would go well with barbacoa tacos, from creamy, spiced street corn to cilantro rice and refried beans. For something lighter, a citrus jicama salad or raw jicama sticks dusted with lime and chili powder are super refreshing and easy to prepare. Of course, it’s hard to go wrong with a big bowl of creamy guacamole and fresh tortilla chips.

Can I make barbacoa tacos in the Instant Pot?

To cut down on the cooking time, you can absolutely make barbacoa tacos in an Instant Pot instead of a slow cooker. When converting a slow-cooker recipe for an Instant Pot, don’t cut back on the braising liquid (you need at least 1 cup), don’t overfill your pot, and be sure to factor in the time it takes for the pot to reach pressure, cook and then manually release. The total time may be 1 hour to 1 hour and 30 minutes, which is still much faster than a slow cooker.

Can I make this without the beer?

You can make tender barbacoa tacos without beer by using a second cup of beef broth or another flavorful liquid. Since the beer is used just for its flavor, a nonalcoholic beer would work just as well. If you are running low on broth and beer, one of my favorite shortcuts is to use water with a dash of soy sauce, Worcestershire sauce or miso paste for a savory edge.