Barbacoa Tacos Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shredded beef seasoned with chilies and spices, braised low and slow until it falls apart. Served in tortillas with classic taco toppings, these barbacoa tacos are deeply flavored and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pound beef chuck roast (or use beef brisket, sliced into 2-3 inch chunks – try it with lamb shoulder)
- 2 guajillo peppers
- 2 ancho peppers
- 2 tablespoons olive oil
- 7 ounce can chipotles in adobo (optional, for extra saucy and tangy-smoky flavor)
- 12 ounces beef stock
- 1/4 cup apple cider vinegar
- Juice from 1 large lime (about 1/4 cup)
- 1 large onion (chopped)
- 4 cloves garlic (chopped)
- 1 tablespoon Mexican oregano (or use oregano)
- 2 teaspoons cumin
- 1 bay leaf
- Salt and ground black pepper (to taste)
- 8-12 tortillas (lightly toasted (use corn tortillas or flour tortillas))
- For Serving: fresh chopped cilantro, chopped onion, chopped jalapeno, sliced radish, crumbly white cheese, hot sauce (choose your favorites)
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 281mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 769mg
- Calcium
- 50mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.