Barbacoa Beef

barbacoa beef

Get ready for some amazingly tender and super tasty Barbacoa beef.  You’ll be able to make better Barbacoa than most  restaurants by following this simple recipe. It cooks to perfection.  Just look at these street style tacos, you know you want one.

Thank you, I’ll have another…

Barbacoa Beef That Is

This beef is going to come out tasting great with just enough kick for you to call it a comfortable burn. Not too hot, but better than mild. I called home to make sure the slow cooker was still doing it’s thing and my daughter said the whole house smells amazing.  You know what? She was right.  When I arrived home and walked though the door I was like… feed me now!

We’re big fans of Barbacoa here at my house, we’ve made it more  than a few times and it just keeps getting better and better. Till I said hey, I’ve got to share this great recipe.  Why keep it just for us, that’s a terrible waste.

When I said big fans of Barbarcoa, I should have said this….

We’re big fans of most shredded BBQ style meats.

The most recent I’ve made this is yesterday.  Seared all the beef cubes, processed all the ingredients in our food processor and turned the slow cooker to HIGH and set the timer for 8 hours.  Pure perfection.

It’s time for you to make this one.

You can eat this however you choose, on a plate with a fork or throw it in a burrito or in our case we used the small corn tortillas and made street tacos. Regardless, you’ll love it.

barbacoa beef tacos

Barbacoa Beef

Get ready for tender, melt in your mouth beef barbacoa that's going to be better than most restaurants.  Up your street taco game with this recipe. 

Course Main Course
Cuisine Mexican, Tex-Mex
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 People
Author BaltimoreRay


  • 4+ lbs beef chuck roast (or beef brisket)
  • 7oz can chipotle peppers in adobo sauce
  • 1 1/2 cups beef broth
  • 1/3 cup fresh squeezed lime juice
  • 4 Tbsp minced garlic
  • 3 Tbsp vegetable oil
  • 1 1/2 Tbsp ground cumin
  • 1 1/2 Tbsp dried mexican oregano (regular will work)
  • 1 tsp sea salt
  • 1/2 tsp ground cloves
  • 1/2 tsp black pepper
  • 1 bunch cilantro
  • 1 whole red onion


  1. Heat large skillet with vegetable oil to med-high.

  2. Cut beef chuck roast into large cubes 1.5 to 2" pieces, place beef cubes  into skillet and sear each side of the cubes. Place seared cubes into slow cooker. 

  3. Setup food processor or blender. 

  4. Add all ingredients except cilantro and red onion into food processor and begin to pulse mix. Pour  over beef in slow cooker and place  lid on. 

  5. Set slow cooker to high, cook for 8 hours. Stir if possible the last 2-3 hours.  Once completed shred with two forks. Keep warm until serving.

  6. Use small corn tortilla's and garnish with chopped cilantro and red onion. You may also pour a Tbsp of sauce from slow cooker onto taco.

    barbacoa beef tacos

As I finish writing this post it’s 11:31pm and I’m drinking a Dos Equis Amber cerveza.  I tried to pour another pint but the keg kicked after half a glass. Nothing but air and foam… So be it.

Sitting at the island in my kitchen, thinking back to all the street tacos I’ve had over the last few years and I can truly say these are a top contender if not the best (far as beef in concerned).

blogging with a dosequis

If you decide to make this let me know how it turns out.  Should you have any questions please ask.

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