Savory, succulent barbacoa beef tacos are a breeze to cook with a slow cooker. This recipe delivers the rich, tender beef you love in restaurant tacos, and the only thing you need to do is wait for the magic to happen. The result is a delightful meal with minimal effort for maximum flavor.

• Cuisine: Mexican
• Prep Time: 20 minutes
• Cook Time: 4-8 hours
• Total Time: 4 hours 20 minutes to 8 hours 20 minutes
• Servings: 8-10 tacos

Why You’ll Love This Recipe

• Effortless cooking: Set it and forget it in the slow cooker.
• Restaurant-quality taste at home.
• Versatile meal: Perfect for tacos, bowls, or salads.
• Make-ahead friendly—ideal for busy weeknights or meal prep.

Ingredients

• 4 pounds chuck roast, cut into 4-inch pieces: Breaks down to tender, flavorful shreds; opt for brisket as an alternative.
• 1 large white onion, diced: Adds depth and sweetness; yellow onion works too.
• 5 garlic cloves, minced: Infuses robust flavor.
• 2 bay leaves: Adds a subtle herbal fragrance.
• ¼ cup fresh lime juice: Brightens the dish; lemon juice can substitute.
• 1 cup beef stock: Enhances richness; chicken stock can be used in a pinch.
• 3 tablespoons apple cider vinegar: Adds tang and tenderizes; use white vinegar if necessary.
• 2 chipotle peppers in adobo, chopped, plus adobo sauce: Provides smoky heat; sub with smoked paprika and cayenne for heat.
• 2 tablespoons chili powder: Offers warm, mild spice.
• 1 tablespoon cumin: Earthy aroma, essential for barbacoa flavor.
• 2 teaspoons smoked paprika: Adds depth and smokiness; substitute regular paprika plus a dash of liquid smoke if unavailable.
• 2 teaspoons sea salt: Enhances overall flavor.
• ½ teaspoon freshly cracked black pepper: Adds mild heat and complexity.
• Small white onion, diced: Crisp topping for tacos.
• Radishes, thinly sliced: Adds crunch and peppery notes.
• Fresh cilantro, chopped: Brightens with freshness.
• Corn tortillas, warmed: Essential for serving; use flour tortillas for a softer option.

How to Make It

Step 1: Prep the Slow Cooker

Place the chuck roast, diced onion, minced garlic, and bay leaves in your slow cooker. Arranging them in an even layer ensures the beef cooks uniformly.

Step 2: Mix the Braising Liquid

In a medium bowl, combine lime juice, beef stock, apple cider vinegar, chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, salt, and pepper. Stir until fully blended, then pour this mixture over the beef. This liquid imparts depth as it penetrates the meat.

Step 3: Cook the Beef

Set your slow cooker to HIGH for 4 hours or LOW for 8 hours. The goal is to achieve fork-tender meat that is easily shredded. The slow, gentle cooking breaks down the connective tissues in the roast.

Step 4: Shred the Beef

Once tender, skim the fat from the top of the liquid. Use two forks to shred the beef, leaving it in the slow cooker to absorb more flavor. Continue cooking on HIGH for another 30-45 minutes or LOW for 1-2 more hours to enhance the flavor. The shredded beef soaks up the braising sauce, enriching each bite.

Step 5: Assemble Tacos and Serve

Warm the corn tortillas and serve the barbacoa beef family-style with diced onion, sliced radishes, fresh cilantro, and any other toppings you love. This setup allows for a personalized taco experience.

Recipe FAQs

How can I store leftover barbacoa beef?

Store leftover beef in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I make this recipe in an Instant Pot?

Yes! Use the sauté function to sear the beef, then follow the same layering instructions. Pressure cook on HIGH for 60 minutes, then natural release for 15 minutes before quick releasing any remaining pressure.

What can I serve with barbacoa beef tacos?

Pair them with a fresh salad, Mexican rice, or black beans for a complete meal. You can also top with crumbled queso fresco, sliced avocado, or your favorite salsa for added flavor.