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Closeup shot of of four barbacoa tacos garnished with red onions, avocado slices and jalapenos
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Barbacoa Tacos

This Mexican beef barbacoa is made with chuck roast, onion, garlic, chipotle peppers, cumin, oregano, smoked paprika and more. Can be prepared in the slow cooker, instant pot or pressure cooker.
Course Lunch, Main dish
Cuisine Latin American, Mexican
Keyword Barbacoa, Beef, Instant Pot, Slow cooker, Tacos
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 10 -12 tacos

Ingredients

For the beef barbacoa:

  • 3 lb or 1.4 kg chuck roast, cut into large chunks (about 2-3 inches)
  • 1 small yellow onion roughly chopped
  • 4 cloves garlic
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce from the chipotle can
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup beef broth
  • 1 bay leaf

For the tacos:

  • 10-12 small corn or flour tortillas
  • Finely chopped red onion
  • Sliced or diced avocado
  • Thinly sliced jalapeño
  • Crumbled queso fresco
  • Chopped fresh cilantro
  • Lime wedges

Additional garnish ideas:

Instructions

  • Place the beef chunks into the slow cooker or instant pot.
  • Add onion, garlic, chipotle peppers, adobo sauce, lime juice, vinegar, cumin, oregano, smoked paprika, salt, pepper, and beef broth to a blender. Blend until smooth
  • Pour the blended sauce over the beef. Add the bay leaf.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is very tender and shreds easily.
  • For a faster variation, use the Pressure Cooker setting on the Instant Pot (or use an old fashioned pressure cooker). Cook for 1 hour on High Pressure, then let the pressure release naturally for 10-15 minutes.
  • Shred the beef using two forks and discard the bay leaf. Mix the shredded barbacoa beef with the cooking juices and let it sit for about 10 minutes before assembling the tacos.
  • Toast the tortillas lightly in a skillet.
  • Fill each tortilla with the shredded barbacoa, then top with red onion, avocado, and jalapeño. Sprinkle with queso fresco and cilantro. Finish with a squeeze of lime juice and serve immediately.
    Overhead shot of four barbacoa tacos garnished with onions and jalapenos on a plate.

Notes

  • Use one chipotle pepper and skip the extra adobo sauce for a milder flavor, or add more peppers (along with extra adobo) if you like it spicier.
  • Cooking time may vary depending on your slow cooker and the size of the beef pieces. If the beef is not tender enough after 4 hours on high, continue cooking until it shreds easily with a fork.