Slow Cooked Barbacoa Tacos with Cilantro, Onion, and Lime (30 Minutes + Slow Cook Time)

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Slow cooked barbacoa tacos offer a tantalizing blend of tender, flavorful meat and fresh, vibrant toppings.

This dish features beef that is slow-cooked until it’s meltingly tender, seasoned with a rich mix of spices and chilies that infuse it with deep, smoky flavors.

Paired with the freshness of cilantro, onion, and a squeeze of lime, these tacos provide a delightful contrast of textures and tastes that are sure to satisfy.

Perfect for a family meal or a social gathering, these tacos are not only delicious but also easy to prepare and serve.

  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours, 30 minutes
  • Yield: 6–8 servings 1x

Ingredients

Units Scale

For the barbacoa:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 4 cloves garlic, minced
  • 2 chipotles in adobo sauce, chopped
  • 1 white onion, finely chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 1 cup beef broth

For serving:

  • Corn tortillas, warmed
  • Fresh cilantro, chopped
  • White onion, finely chopped
  • Lime wedges
  • Salsa or hot sauce (optional)

Instructions

  • Prepare the beef (10 minutes): Cut the beef chuck roast into large chunks. Season all sides with salt and pepper. Place the beef in the slow cooker.
  • Mix the marinade (5 minutes): In a bowl, combine garlic, chipotles, onion, lime juice, apple cider vinegar, bay leaves, cumin, oregano, salt, pepper, and cloves. Stir to mix thoroughly. Pour this mixture over the beef in the slow cooker. Add beef broth to cover the meat partially.
  • Cook the barbacoa (8 hours): Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the meat is very tender and falls apart easily. Once cooked, remove the beef from the slow cooker and shred it with two forks. Remove the bay leaves.
  • Assemble the tacos (10 minutes): Heat the corn tortillas on a dry skillet or over an open flame until warm and slightly charred. Place a generous amount of shredded barbacoa on each tortilla. Top with chopped cilantro, onions, and a squeeze of lime juice.
  • Serve (5 minutes): Serve the tacos hot, accompanied by additional lime wedges and salsa or hot sauce if desired.

Notes

Slow cooked barbacoa tacos are an excellent choice for any taco night, combining the robust flavors of barbacoa with the bright, fresh elements of cilantro and lime.

For an even richer flavor, allow the beef to marinate overnight before cooking.

To keep the tortillas warm and pliable, wrap them in a cloth or keep them in a tortilla warmer while assembling the tacos.

These tacos are perfect for a casual dinner or can be dressed up for a festive occasion.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 20g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

Pair this with...

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

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