These barbacoa tacos have fed scrapbooking friends, surprise dinner guests, and everyone in between, and every single time, someone asks for the recipe before they leave. Growing up in Southern California gave me a serious benchmark for what good barbacoa should taste and smell like, and after years of tweaking this one, I’m confident it holds up. Pull-apart tender beef, eight hours in the crockpot, naturally gluten-free, and absolutely worth it.
Originally published July 2018. Updated June 2026 with new photos, step-by-step tips, and a few things I’ve learned along the way.
The Recipe That Passed the Yucatan Test
It was the summer of 2018, one of those weeks in Colorado where the thermometer climbed toward 100 degrees and staying out of a hot kitchen wasn’t just smart, it was survival. I had my scrapbooking friends over one day and needed something that could feed a crowd while we made a total mess of the dining room table. The crockpot went on in the morning, we barely thought about it, and by dinnertime the whole house smelled like the best taqueria you’ve ever been to.
The very next day, my husband’s friends from his old church surprised us with a visit. They’d spent years doing mission trips together to the Yucatan Peninsula, which meant they had eaten real barbacoa. The kind made the traditional way, slow-cooked over fire, wrapped in leaves, the real deal. There was plenty of leftover beef from the day before, I warmed it up, threw together the toppings, and held my breath a little. They went back for seconds. They asked me for the recipe before they left.
That’s when I knew this one was a keeper. I’ve been refining it ever since, stretching the cook time even longer so the flavors have more time to develop, and it just keeps getting better. If you’ve ever had barbacoa at Chipotle and thought you could eat it every single week, this is the homemade version that’s going to make that happen. And your crockpot does almost all the work.
What is Beef Barbacoa?
Barbacoa is one of Mexico’s oldest cooking traditions. Traditionally, beef, goat, or lamb is slow-cooked in an underground pit lined with hot coals or over an open flame, often wrapped in banana or agave leaves that seal in the steam and smoke. The result is something extraordinary: flavorful meat so tender it falls apart at the touch, with a deep, earthy flavor you can’t rush or fake.
The central Mexican states are where beef barbacoa really took hold, and if you’ve ever eaten it fresh from a taqueria that takes it seriously, you know exactly what I mean. That’s the bar I was cooking to when I developed this recipe. Our friends had eaten the real thing on mission trips to the Yucatan Peninsula, and they still came back for seconds.
My crockpot version is built to chase those same flavors. Low and slow over 8 to 10 hours gives the chipotle peppers and spices time to fully sink into the meat in a way a quick cook never could. When you lift that lid, the smell alone will stop you in your tracks. Smoky, savory, unmistakably rich. Fall apart tender! That’s when you know it’s ready.
It’s not identical to a pit-cooked version, and I won’t pretend otherwise, but it’s deeply flavorful, properly seasoned, and the kind of recipe that makes people ask where you ordered it from. If you want to go deeper down the slow-cooked beef rabbit hole, my Birria Tacos are the spicier, cheesier cousin with the same low-and-slow DNA. Or if pork is more your speed, my Instant Pot Carnitas scratches a very similar itch in a fraction of the time.
Barbacoa Street Tacos Ingredients
- Beef chuck roast – 3 pounds, cut into 6 to 8 large chunks. Look for good marbling; that fat is what gives you the fall-apart texture. Not every chuck roast is created equal, so don’t grab the leanest one. Pull it from the fridge 30 to 60 minutes before you start so it sears properly. Want to go traditional? Ask your butcher for beef cheeks (cachete de res at Latin grocery stores), same method, genuinely richer result.
- Avocado oil – or any high-heat oil. You need it to get that deep brown crust on the beef before it goes in the crockpot. Don’t skip the sear.
- Chipotle chiles in adobo sauce – the backbone of this whole recipe. Dried, smoked jalapeños in a spicy red sauce are usually sold in small cans on the Mexican aisle. I use 2 to 3 because I’m a little wimpy about heat, go for 4 or more if you like it spicy! Start low, taste, adjust. Freeze any leftover chiles in a small bag; you’ll use them again.
- Fresh garlic – 6 cloves, goes straight into the blender with the sauce. Fresh gives you much better flavor here than powder. But you can use garlic powder too.
- Beef broth – use homemade if you have it. My Beef Bone Broth is worth making ahead and freezing in portions for exactly this. Good low-sodium store-bought works fine too.
- Apple cider vinegar – brightens the whole sauce and helps tenderize the meat during the long cook.
- Fresh lime juice – about 2 medium limes. Fresh only, please.
- Mexican oregano – earthier and more citrusy than the Italian dried oregano in your spice rack. Worth seeking out, but regular dried oregano works in a pinch.
- Cumin – don’t be shy. This is a well-seasoned dish.
- Ground cloves – just ¼ teaspoon. You won’t taste cloves in the finished dish, but you’d notice if they weren’t there. Trust the process.
- Bay leaves – tuck these around the beef after the sauce goes in, remove before shredding.
- Yellow onion – chopped, goes into the crockpot with the beef, not into the blender.
- Small corn tortillas – double them up street taco style. Warm in a dry skillet or over a gas flame for a little char at the edges.
Avocado lime crema – you’re going to want this on your tacos. Avocado, lime, sour cream or Greek yogurt, salt and pepper. Full recipe in the avocado lime crema section below.
Get the full recipe in the recipe card below.
How to Make Barbacoa Tacos with Beef
Step 1 | Prep and sear the beef
Pull your chuck roast from the fridge 30 to 60 minutes before you start. Cut into 6 to 8 large chunks, trim any big pockets of fat (leave some), and pat completely dry with paper towels. Sprinkle generously with kosher salt and pepper.
Heat 1 to 2 tablespoons of avocado oil in a large skillet over high heat until the oil shimmers and just starts to smoke. Sear the beef in batches (don’t crowd the pan) until each side has a deep brown crust, about 2 to 3 minutes per side. Set aside on a plate and repeat until all pieces are seared.
Don’t skip this step. That crust adds a layer of flavor that carries through the finished dish.
Step 2 | Make the barbacoa sauce
While the beef sears, add the beef broth, chipotle chiles, garlic, apple cider vinegar, lime juice, cumin, Mexican oregano, and ground cloves to a blender. Blend until completely smooth. A regular blender or food processor works great here.
Step 3 | Load the crockpot
Place the seared beef in the bottom of a 6 to 7-quart crockpot. Scatter the chopped onion over the top. Pour the blended sauce over everything, then tuck the bay leaves in around the meat.
Step 4 | Cook low and slow
Cover and cook on LOW for 8 to 10 hours. This is not the step to rush. I’ve made this on HIGH in about 5 hours when time was tight, and it still turns out tender and good, but the flavor and texture on LOW for the full 8 hours is in a completely different league. The extra time lets the spices fully sink into the meat in a way that high heat just can’t replicate. If you can plan ahead, plan ahead.
The beef is ready when it shreds easily with almost no effort. If it’s giving you any resistance at all, put the lid back on and give it another 30 minutes.
Step 5 | Shred and soak
Remove the beef to a cutting board and shred using two forks. After 8 hours in the crockpot it falls apart so easily that this takes almost no time. Return the shredded beef to the crockpot and let it sit in the sauce for 10 to 20 minutes before serving. That last step matters; it’s when the meat really soaks up all those juices and goes from good to great.
Remove and discard the bay leaves.
Step 6 | Warm your tortillas
While the beef soaks, warm your corn tortillas in a dry skillet over medium heat or directly over a gas flame for a little char at the edges. Double them up street taco style, two small tortillas per taco. That’s not just tradition, it’s a structural necessity once you pile on the fillings.
How to Make Avocado Lime Crema
This takes about five minutes and makes everything better. Don’t skip it.
Add one large peeled and seeded avocado, the juice of 1 to 2 limes, and 2 tablespoons of sour cream or full-fat Greek yogurt to a blender and blitz until smooth. I honestly bounce between the two depending on what’s in my fridge, sometimes a little of both. Season with salt and pepper, taste, and adjust the lime to your liking. If it’s too thick, add a tiny splash of water and blend again. Store any leftovers in the fridge for 3 to 4 days with plastic wrap pressed directly against the surface to keep it from browning.
PRO TIP | Watch the size of your avocado and limes. Depending on how large or small they are, you may need to adjust your lime juice up or down – too much and it gets really limey, which honestly I love, but not everyone does. Start with one lime, taste, then add more from there.
How to Assemble Barbacoa Tacos
Here’s the thing about barbacoa tacos – once the beef is ready, the rest is just fun. I set everything out on the counter and let everyone build their own. Taco bars are the best kind of dinner party.
Start with one or two warmed corn tortillas stacked together. Spoon a generous amount of shredded barbacoa right down the center – don’t be shy, this is not the time for restraint.
Then pile on your toppings. Here’s what I always reach for: fresh avocado, diced tomatoes, cotija cheese or shredded Mexican blend, pickled red onions, and a handful of fresh cilantro. Squeeze a fresh lime wedge over the whole thing.
Then the crème de la crème: a drizzle of avocado-lime crema over the top. It ties everything together and honestly takes these from really good to unforgettable. Don’t skip it.
Flour tortillas work too if that’s your preference, and if you scale up to a larger tortilla, you’ve got yourself a burrito. Same beef, different wrapper, zero complaints.
Barbacoa Taco Toppings
The beef is the star, but the right toppings make it complete. Here’s what I reach for:
- Fresh cilantro
- Diced tomatoes
- Diced white onion
- Lime wedges (non-negotiable 😉)
- Sliced radishes
- Fresh avocado or avocado lime crema (details in recipe card)
- Cotija cheese or shredded Mexican blend
- Pickled red onions
- Pickled jalapeños or fresh serrano
- Grilled corn
- Salsa verde, blender salsa or pico de gallo
- Shredded cabbage with a squeeze of lime
Variations and Substitutions
As written, this recipe has gentle, building warmth that most people at the table can handle. Here’s how to adjust:
- Milder: Use 1 chipotle pepper and remove the seeds before blending.
- As written (Medium heat): 2 to 3 Chipotle peppers, seeds and all.
- More heat: go up to 4 peppers or add a chopped fresh serrano to the blender.
- Most authentic: add 1 to 2 dried pasilla or guajillo chiles alongside the chipotles. Stem and seed them, add them whole to the crockpot with the beef, and remove before shredding. They bring a smoky, earthy depth that chipotles alone can’t fully replicate and are exactly the kind of chiles used in traditional barbacoa. Find them at any Mexican or Latin grocery store, or in the International aisle at most larger supermarkets.
- No chipotles on hand?: Substitute 4 teaspoons regular chile powder for a milder version, or for similar smokiness, use 1 tablespoon chipotle powder plus 1 teaspoon smoked paprika and 1½ to 2 tablespoons Sriracha.
Beef options: Chuck roast is the everyday go-to, but brisket works well too. For the most traditional result, look for beef cheeks (cachete de res) at a Latin grocery store or ask your butcher. Same method, next-level richness.
Tortilla options: Small corn tortillas are traditional and keep it naturally gluten-free. Flour tortillas work great too. Scale up to a large flour tortilla and you’ve got a burrito. Lettuce cups or cauliflower rice make it low-carb and paleo-friendly.
Dairy-free: Skip the cotija and swap the sour cream or Greek yogurt in the crema for a dairy-free alternative. The crema still works beautifully with a good coconut or cashew-based yogurt.
Grilled corn: Shuck, rinse, and pat dry. Place directly on a hot grill or griddle pan over high heat, no oil needed. Turn occasionally until charred on all sides, about 10 to 12 minutes. Let cool slightly, then slice kernels off the cob and add to your taco bar. Simple, smoky, and worth every minute.
Make Ahead, Storage, and Freezing
Barbacoa is one of those recipes that’s arguably better the next day. The flavors deepen overnight, and the beef soaks up even more of those braising juices while it sits. If you have the time, make it the day before and just reheat before serving. Your future self will thank you.
Refrigerator: Store in an airtight container with the braising liquid; don’t drain it. That liquid is what keeps the beef moist and flavorful. Keeps for 4 – 5 days in the fridge.
Freezer: Freeze in the braising liquid for the same reason—it protects the meat from freezer burn and keeps everything juicy when you reheat. Store in freezer-safe bags or containers for up to 3 months. Pro tip: freeze in individual or two-serving portions so you can pull out exactly what you need for a quick weeknight taco night. Label with the date and what you can make with it. Future you will be very grateful.
Reheating: Stovetop is my favorite method—add the beef and braising liquid to a skillet over medium-low heat and warm gently, stirring occasionally, until heated through. For a larger batch, put it back in the crockpot on low for a couple of hours then switch to warm until you’re ready to serve. Microwave works in a pinch for small portions, just go low and slow so it doesn’t dry out.
Thaw overnight in the refrigerator before reheating any frozen portions.
Using Beef Barbacoa for a Pot Roast
Don’t want tacos tonight? No problem. This barbacoa beef makes an incredible Mexican-style pot roast straight out of the crockpot. Spoon some of those rich braising juices right over the top, serve alongside Cilantro Lime Rice or Mexican Rice and a crisp salad, and dinner is done. It’s a completely different meal from the same batch of beef, which is exactly why I love this recipe for busy weeks.
Oven Method
Prefer to use your oven? This works beautifully in a Dutch oven, too. Follow all the same steps – sear the beef in your Dutch oven right on the stovetop, blend your sauce, add everything in, tuck in the bay leaves, and cover tightly with the lid.
Cook at 325°F for 3 to 3½ hours. A good heavy Dutch oven will still give you beautiful browning even covered, and the beef will be just as tender and flavorful as the crockpot version. Check it at the 3-hour mark—it’s ready when it shreds easily with a fork.
Short on time? You can bump it to 350°F and check at 2½ hours, but low and slow always wins on flavor. Same rule as the crockpot.
Other Ways to Use Beef Barbacoa
Once you have a batch of this beef in the fridge, dinner practically makes itself for the rest of the week. Here’s how we use it beyond taco night.
Burrito bowls: Spoon the beef over Cilantro Lime Rice or plain white rice, add black beans, and pile on your favorite toppings. A drizzle of avocado lime crema over the top and you’ve got a Chipotle-worthy bowl at home for a fraction of the price.
Burritos: Scale up to a large flour tortilla, add rice, black beans, cheese, and a spoonful of crema, and wrap it up tight. My boys have been making these with leftover barbacoa for years and they never last long.
Mexican-style pot roast: Already covered above, but worth repeating. Spoon those rich braising juices right over the beef, serve with rice and a crisp salad, and nobody at the table will miss the tacos.
Nachos: Pile shredded barbacoa over a sheet of tortilla chips, add [White Queso Dip] and pickled jalapeños, and run it under the broiler for a few minutes. Dangerous in the best possible way.
Quesadillas: Barbacoa and shredded Mexican cheese in a skillet over medium heat. Three minutes per side. That’s it.
Tacos de Barbacoa FAQs
Chuck roast is the go-to for good reason. It’s well-marbled, breaks down beautifully over a long cook, and gives you that pull-apart texture you’re after. Brisket works well, too. Avoid leaner cuts, they’ll get you there eventually, but won’t have the same richness. For the most traditional result, see the beef cheeks note in the ingredients section above.
Two likely culprits. First, your pan may not be hot enough – the oil should shimmer and just start to smoke before the beef goes in. Second, your meat may be too wet. Always pat it completely dry with paper towels before searing. Wet meat steams instead of sears and you’ll never get that deep brown crust. Pat dry, hot pan, don’t crowd it. That’s the whole secret.
Yes, see the full oven method in the pot roast section above. Dutch oven, 325°F, covered, 3 to 3½ hours.
4 to 5 days in an airtight container with the braising liquid. See the full make-ahead and storage section above for freezer instructions and reheating methods.
I haven’t personally tested this one, so I don’t want to steer you wrong with a time I’m not confident in. From research, high pressure for about 60 minutes with a natural release seems to be the consensus. If you try it, come back and let me know how it went. I’d love to hear!
Yes, this recipe is naturally gluten-free as written. Use certified gluten-free corn tortillas to keep the whole taco gluten-free from top to bottom.
They’re related but different. Birria is actually a regional variation of barbacoa from Jalisco, but in the US they’ve become distinct dishes. Both are slow-cooked beef, but birria uses a richer dried chile marinade and is traditionally served with a consommé for dipping; those are the crispy cheesy tacos you’ve probably seen all over social media. Think of barbacoa as the more approachable weeknight version and birria as the weekend project. Both are absolutely worth making. My [Birria Tacos] are right here when you’re ready.
A Few Other Simple, Fresh Recipes to Try
If these barbacoa tacos earned a spot in your rotation, here are a few more recipes you’ll want to have on hand.
For the full Mexican spread: Cilantro Lime Rice, Spanish Rice, Refried Beans, and White Queso Dip round out the table beautifully. Start things off with a big bowl of Guacamole, salsa and chips, and don’t forget the drinks. You’ve earned either a Skinny Margarita or a Cadillac Margarita, your call.
If you loved the slow-cooked beef, my Birria Tacos are next on your list, spicier, cheesier, and worth every minute. Or try my Chipotle Chicken bowls.
Craving more Mexican-inspired dinners? My Authentic Chicken Fajitas, Chile Relleno Casserole, and Creamy Chicken Poblano Soup are all reader favorites. And to finish on a sweet note, this Mexican Fruit Salad is the lightest, most refreshing way to end a taco night. And don’t forget Tres Leches Cake!
Browse the full Mexican Recipe Collection for even more inspiration.
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Equipment
Ingredients
- 3 pounds Chuck Roast cut into large chunks, about 6-8 pieces, large pieces of fat removed (or beef cheeks)
- 2 tablespoons avocado oil or other high heat oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper more to taste
- 1 medium yellow onion or white, chopped
- 3 bay leaves
- 8 – 16 corn tortillas or flour (street taco size) single or doubled up
Optional
- taco toppings pickled red onions, avocado, cotija cheese, or Mexican cheese, chopped tomatoes, cilantro, grilled corn, salsa, see notes
- Avocado lime crema recipe in notes
Barbacoa Sauce
- 1 cup beef broth
- 1 – 4 chipotle chiles in adobo sauce (See Note 1)
- 6 cloves garlic
- ¼ cup apple cider vinegar
- ¼ cup lime juice fresh squeezed, about 2 medium limes
- 3 ½ teaspoons cumin
- 2 ½ teaspoons Mexican oregano or regular dried oregano
- ¼ teaspoon ground cloves
Instructions
- Remove beef from fridge 30-60 minutes before starting. Cut beef into 6-8 large chunks, removing any large areas of fat (you want some!) and pat dry with a paper towel, sprinkle with salt and pepper.
- In a large pot or skillet, heat 1-2 tablespoons oil over high heat. Without crowding (may need to do in batches) sear all sides until brown and crusty, remove to plate and continue until all beef is seared.2 tablespoons avocado oil
- Place beef in the bottom of a 6-7 quart crockpot, add chopped onions.1 medium yellow onion
- Add the chipotle chiles (use less for less spicy, more for more), beef broth, garlic, apple cider vinegar, lime juice, cumin, oregano and cloves and whir in blender until smooth.1 cup beef broth, 1 – 4 chipotle chiles in adobo sauce, 6 cloves garlic, ¼ cup apple cider vinegar, ¼ cup lime juice, 3 ½ teaspoons cumin, 2 ½ teaspoons Mexican oregano, ¼ teaspoon ground cloves
- Pour over beef, tucking bay leaves around the meat.3 bay leaves
- Cover and cook on LOW for 8 hours (See notes for other methods). The beef should shred easily, if it doesn't, continue cooking for another 30 minutes then try again.
- Remove beef from crockpot, shred using 2 forks. Return shredded beef to slow cooker and allow to absorb sauce for 10-20 minutes.
- Enjoy in tacos with your favorite fixings. Be sure to make the avocado lime crema below, so delish on tacos!
Notes
- Don’t skip the sear if you can help it. That brown crust adds a layer of flavor that carries all the way through the finished dish. If time is truly tight, you can add the seasoned beef straight to the slow cooker, but you’ll taste the difference.
- Chipotles in adobo sauce are dried, smoked jalapeños in a spicy red sauce, usually found in small cans on the Mexican aisle. Store any unused chiles in a small freezer bag for next time. No chipotles on hand? Substitute 4 teaspoons regular chile powder for a milder version, or for similar smokiness use 1 tablespoon chipotle powder, 1 teaspoon smoked paprika, and 1½ to 2 tablespoons Sriracha.
- Topping ideas: Keep it simple or go all out. Some favorites: fresh cilantro, diced white onion, sliced radishes, pickled red onions, cotija or shredded Mexican cheese, fresh avocado, a squeeze of lime, and a drizzle of the avocado lime crema above. Grilled corn, pickled jalapeños, and a spoonful of pico de gallo or salsa verde take it over the top.
- 1 large avocado, peeled and seeded 1 to 2 limes, juiced, adjust to taste 2 tablespoons sour cream or full-fat plain Greek yogurt Salt and pepper to taste
- Blitz everything together in a blender until smooth. Add more lime juice to taste. If too thick, add a small splash of water. Store with plastic wrap pressed directly against the surface for 3 to 4 days in the fridge.
- High slow cooker: 4 to 5 hours on high works, but 8 to 9 hours on low gives you noticeably better flavor and texture. Low and slow wins every time.
- Oven: 325°F in a covered Dutch oven for 3 to 3½ hours.
- Instant Pot: I haven’t personally tested this, but research suggests high pressure for 60 minutes with a natural release. Let me know if you try it!
Nutrition
Lynn Hernandez
This is NOT barbacoa. Not even close to being authentic. The title is definitely misleading.
Sorry you feel that way Lynn, send me your favorite Barbacoa recipe! I’d love to see it!
Miz Helen
Congratulations!
Your awesome post is featured on Full Plate Thursday,447 this week. Thanks so much for sharing with us and come back to see us real soon!
Miz Helen
You are so good, Miz Helen!!! Thank you!
Kristin
I could make this recipe once a week — it was so good. Loved the dressing!
Thanks Kristin! I do appreciate you!!
Cameron
Wow! Made this today in the slow cooker; ate it all up tonight! My son said, “The food gods are smiling on us!” Really easy — and the avocado / line / yogurt sauce is sublime! Terrific combo. We’ll Make this again for sure!
YIPEE! Thank you Cameron, so glad to hear!!
Allie
They sure were winners! So yum! Thank you…
Thank you Allie!! Always so fun to have you over!
Allie
They sure were winners! So yum! Thank you…