When you think of classic Mexican street food, barbacoa tacos almost always come to mind. Traditionally made from slow-cooked meat (often lamb or pork), barbacoa is deeply flavored, succulent, and perfect for folding into warm corn tortillas with crisp toppings and spicy salsas. In this modern version, we’re staying true to the spirit of the dish but swapping in beef chuck roast for its unbeatable richness and availability.

This recipe is a fantastic choice for cooks of all levels. The prep is minimal, and once everything’s in the pot, the meat simmers away into juicy perfection with almost no effort. The magic lies in the combination of chipotle peppers in adobo, garlic, cumin, oregano, lime juice, and vinegar—a bold marinade that creates layers of smoky, tangy, and savory flavor that soak deep into the beef as it cooks.

Whether you’re preparing for a weekend dinner, meal prep, or a small gathering, these tacos are guaranteed to satisfy. The beef is ultra-tender, shreddable with a fork, and so full of flavor that even the simplest toppings (onion, cilantro, lime) feel like gourmet. Use it in tacos, burritos, bowls, or nachos—it’s endlessly versatile and absolutely worth the slow cook time.

Ingredients and Preparation

For the Barbacoa Beef

2 pounds beef chuck roast, trimmed and cut into large chunks (1.5–2 inches)
1 tablespoon neutral cooking oil (vegetable, canola, or avocado oil)
1 medium white onion, chopped
4 cloves garlic, minced
3–4 chipotle peppers in adobo, chopped (adjust to taste for heat)
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon ground cloves (optional but adds depth)
2 tablespoons apple cider vinegar
¼ cup fresh lime juice (about 2 limes)
½ cup beef broth (or water if preferred)
1–2 bay leaves (remove before serving)

For Serving

12 small corn or flour tortillas
1 small white onion, finely chopped
½ cup fresh cilantro, chopped
Lime wedges
Optional: crumbled queso fresco, sliced jalapeños, or avocado slices

Step-by-Step Instructions

1. Brown the Beef

Pat the beef chunks dry with a paper towel to help them sear.
Heat a large pot or Dutch oven over medium-high heat.
Add the oil and brown the beef in batches, turning occasionally until all sides are nicely seared (about 6–8 minutes per batch).
Remove the beef and set aside.

2. Sauté Aromatics

In the same pot, add chopped onion and cook until softened and lightly golden, about 4–5 minutes.
Stir in the minced garlic, cumin, and oregano, cooking for another 30–60 seconds until fragrant.

3. Build the Sauce

Lower the heat and stir in the chopped chipotles, salt, pepper, and cloves.
Add the apple cider vinegar, lime juice, and beef broth, stirring to combine all the flavors.

4. Combine and Simmer

Return the beef to the pot and nestle the pieces into the sauce.
Toss in the bay leaves.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot and simmer for 3–3½ hours, or until the beef is fork-tender and easy to shred.

Slow Cooker Option:

After browning the beef and sautéing the onions/garlic/spices, transfer everything into a slow cooker.

Cook on low for 8–9 hours or high for 5–6 hours.

Oven Option:

Preheat your oven to 300°F (150°C).

Transfer the covered Dutch oven to the oven and braise for 3 hours.

5. Shred and Reduce

Once the beef is cooked, remove the bay leaves and use two forks to shred the beef right in the pot.
Let it simmer uncovered for another 10–15 minutes to allow the sauce to thicken slightly and coat the meat.

6. Warm Tortillas

Heat tortillas in a dry skillet over medium heat for 20–30 seconds per side, until warm and pliable.
Keep them warm by wrapping them in a clean towel or foil.

7. Assemble the Tacos

Spoon shredded beef into warm tortillas.
Top with chopped onion, fresh cilantro, and a squeeze of lime juice.
Add extra toppings like avocado, queso fresco, or hot sauce if desired.

Beginner Tips and Notes

Choosing the Right Cut: Beef chuck roast is perfect for this dish due to its marbling and connective tissue, which break down beautifully over long cooking times. Avoid leaner cuts like sirloin—they won’t become as tender.
Control the Spice: Chipotle peppers bring smokiness and heat. Start with 2 peppers if you’re unsure and add more to taste. You can also add a spoonful of adobo sauce without adding extra chilies for more flavor with less heat.
Don’t Skip the Sear: Browning the beef adds deep flavor. Even if you’re using a slow cooker, this extra step makes a noticeable difference.
Make-Ahead Friendly: Barbacoa can be made 1–2 days ahead. In fact, the flavor deepens overnight. Reheat gently over low heat with a splash of broth.
Freeze for Later: Shredded beef freezes well. Store in an airtight container or freezer bag for up to 2 months. Defrost and reheat in a skillet before using.

Serving Suggestions

Barbacoa beef is incredibly versatile beyond tacos. Try it in:

Burritos or Burrito Bowls – Add to rice, beans, salsa, and guacamole
Quesadillas – Sandwich between two tortillas with melted cheese
Nachos – Layer on tortilla chips with cheese and toppings
Salads – Serve over greens with avocado and a cumin-lime vinaigrette
Tortas – Use as a sandwich filling on crusty rolls

To complete your taco spread, consider these sides:

Mexican rice or cilantro-lime rice
Refried black beans or pinto beans
Roasted street corn (elote)
Fresh tomato salsa or salsa verde
Pickled red onions or jalapeños

And don’t forget chilled drinks like agua fresca, limeade, or a light Mexican beer.