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Barbacoa beef tacos are a deliciously tender, flavorful treat that’s perfect for taco night or casual gatherings.
Cooking the beef low and slow in the crockpot allows the spices and chilies to deeply infuse the meat, resulting in juicy, melt-apart goodness.
This crockpot barbacoa recipe is a fantastic way to enjoy authentic flavors without any fuss.
It’s worth noting that the first time this recipe was made, the spice level was a bit milder than expected, but it turned out perfect after adjusting the chilies. Slow cooking makes it forgiving and easy to tweak to your taste.
The tender beef shredded effortlessly and paired beautifully with fresh toppings for a taco night win.
If you love this crockpot recipe, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.
Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!
Ingredients:
- 3–4 lb beef chuck roast
- 3 chipotle peppers in adobo sauce, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1 cup beef broth
Instructions:
- Prepare the Beef: Trim excess fat from the chuck roast if desired, and place it in the crockpot.
- Mix the Sauce: In a bowl, combine chipotle peppers, onion, garlic, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, salt, pepper, cloves, and beef broth. Mix well.
- Cook:
Pour the sauce mixture over the beef in the crockpot. Cover and cook on low for 8-10 hours or high for 4-6 hours until the beef is tender and easily shredded. - Shred the Beef: Remove the beef from the crockpot and shred with two forks. Return shredded meat to the crockpot and stir to coat with the juices.
- Serve: Warm corn or flour tortillas. Fill them with the barbacoa beef and top with your favorite taco fixings like chopped onions, cilantro, avocado, and a squeeze of lime.
Notes:
- Serves 6-8 people, ideal for family meals or gatherings.
- Adjust the number of chipotle peppers to control heat level.
- Leftover barbacoa makes great burritos, bowls, or nachos.
- For a smoky twist, add a dash of liquid smoke if desired.
Barbacoa Tacos
Barbacoa beef tacos are a deliciously tender, flavorful treat that’s perfect for taco night or casual gatherings.
Cooking the beef low and slow in the crockpot allows the spices and chilies to deeply infuse the meat, resulting in juicy, melt-apart goodness.
This crockpot barbacoa recipe is a fantastic way to enjoy authentic flavors without any fuss.
It’s worth noting that the first time this recipe was made, the spice level was a bit milder than expected, but it turned out perfect after adjusting the chilies.
Slow cooking makes it forgiving and easy to tweak to your taste.
The tender beef shredded effortlessly and paired beautifully with fresh toppings for a taco night win.
Ingredients
- 3–4 lb beef chuck roast
- 3 chipotle peppers in adobo sauce, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1 cup beef broth
Instructions
Prepare the Beef:
Trim excess fat from the chuck roast if desired, and place it in the crockpot.
Mix the Sauce:
In a bowl, combine chipotle peppers, onion, garlic, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, salt, pepper, cloves, and beef broth. Mix well.
Cook:
Pour the sauce mixture over the beef in the crockpot. Cover and cook on low for 8-10 hours or high for 4-6 hours until the beef is tender and easily shredded.
Shred the Beef:
Remove the beef from the crockpot and shred with two forks. Return shredded meat to the crockpot and stir to coat with the juices.
Serve:
Warm corn or flour tortillas. Fill them with the barbacoa beef and top with your favorite taco fixings like chopped onions, cilantro, avocado, and a squeeze of lime.
Notes
Serves 6-8 people, ideal for family meals or gatherings.
Adjust the number of chipotle peppers to control heat level.
Leftover barbacoa makes great burritos, bowls, or nachos.
For a smoky twist, add a dash of liquid smoke if desired.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 6096Total Fat: 394gSaturated Fat: 163gTrans Fat: 23gUnsaturated Fat: 204gCholesterol: 2133mgSodium: 2516mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 634g
Wrapping Up Barbacoa Tacos
This Crockpot Barbacoa Beef Tacos recipe delivers tender, richly spiced beef that’s easy to make and perfect for any taco lover.
Slow cooking infuses the meat with smoky, tangy flavors while keeping it juicy and tender.
Whether for a casual dinner or a festive taco night, these tacos come together with minimal effort but maximum taste, making them a reliable and delicious go-to meal.
