Tacos de Barbacoa (Easy Crock Pot Recipe)
Tacos de Barbacoa, with their flavorful, slow-cooked beef, fresh toppings, and warm corn tortillas, are a fiesta in every bite. This is a recipe that my family makes for birthdays and large gatherings throughout the year because it’s always a crowd-pleaser.
WHAT IS BARBACOA?
Barbacoa is a traditional Mexican dish typically made with slow-cooked, seasoned meat, often beef, goat, or lamb. It’s renowned for its tender, flavorful, and aromatic qualities, often used in tacos.
WHY I LOVE THIS RECIPE
Rich flavor: Beef barbacoa tacos burst with rich, savory flavors from the slow-cooked, marinated meat, aromatic spices, and fresh garnishes. The meat is so tender it practically melts in your mouth.
Perfect for gatherings: Barbacoa tacos are a crowd-pleaser, making them an ideal choice for taco nights with friends, or festive celebrations with the whole family.
Easy crock pot barbacoa recipe: This is my easy-to-make spin on traditional barbacoa, which I learned to make from my aunt. She cooks hers slowly on the stovetop, but making it in the slow cooker is even easier, without sacrificing flavor. Just one bite will transport you to Mexico!
INGREDIENTS
Ingredients for Barbacoa Meat and Chile Puree
Beef: Choose a cut that’s ideal for slow cooking for this beef barbacoa recipe, like chuck roast or cachete (beef cheeks).
Salt: My salt of choice when cooking is always Diamond Crystal Kosher Salt, which is less salty than other kosher or sea salts, so be sure to adjust as you cook if using a different salt.
Dry pasilla chile peppers: Impart a smoky, earthy flavor with a mild to medium heat, enhancing the complexity and depth of the meat marinade.
Mexican oregano: Adds a robust, citrusy aroma, complementing the meat marinade with unique, vibrant flavors.
Garlic cloves: Enhances the flavor and richness of the marinade.
Fresh lemon juice: Enhances the overall complexity of flavors, balancing the richness of the meat with a refreshing citrus flavor.
Fresh ginger: Adds subtle spiciness and complexity.
Bay leaves: Add depth to the barbacoa’s aroma.
Vinegar: Works as a meat tenderizer and adds a tangy and slightly acidic flavor to balance the richness of the dish.
Ingredients for Barbacoa Tacos
Tortillas: Corn are preferred, but a flour tortilla can also be used in this recipe.
Cilantro: Adds freshness.
Onion: White onion or red onion.
Lime wedges: To squeeze over your tacos.
Salsa: A must on any taco – some favorites include my Tangy Tomatillo Salsa with Chile de Arbol and Salsa Bandera (Pico de Gallo).
TOOLS, SUPPLIES, AND EQUIPMENT
- Large bowl
- Blender
- Slow-cooker
- Tongs or large forks
HOW TO MAKE THIS RECIPE
Step 1
Salt the meat: Generously salt the meat at least one hour before adding the marinade. Cover and refrigerate in a large bowl. This not only seasons the meat but also enhances its flavor as it absorbs the salt during marination.
Step 2
Rehydrate the pasilla chile peppers: Soak dried chiles in very hot water for 15 minutes or until soft. Reserve juice for later use.
Step 3
Prepare the marinade: The secret to mouthwatering barbacoa tacos lies in the flavorful spice paste marinade. In a blender or bowl of a food processor, blend the chiles, salt, oregano, garlic, lemon juice, and ginger on a high setting until you have a smooth chile puree.
Step 4
Marinate the beef: Place roast in a crockpot and coat well with sauce on both sides. Pour any leftover sauce over the meat. Add the reserved chile liquid, bay leaves, and vinegar. This step can be done a day in advance, especially if preparing the meat on the stove or in the oven. It is not necessary to marinate the meat as long when making it in a slow-cooker because of the extended length of time it cooks.
Step 5
Slow cook the beef: There are two popular methods for slow-cooking barbacoa – in the oven or using a slow cooker. My preferred method is in the slow-cooker. Traditionally, authentic barbacoa meat is cooked underground.
Slow cooker method: For a hassle-free experience, cover the marinated meat with a lid and simmer on low heat for 10 hours or until it reaches that fall-apart tenderness.
Oven method: Preheat your oven to a low and slow 250°F (121°C). Place the marinated beef, including the marinade itself, in a roasting pan. Cover it tightly with tin foil to create a very tight seal, and let it roast for about 6-8 hours or until the beef is incredibly tender and easily falls apart.
Step 6
Shred the meat: Once the beef is tender, using two forks, shred it into bite-sized pieces. If there’s any easily removable fat, it should be cut off at this stage. Reserve the simmering liquid.
Step 7
Assemble and enjoy your tacos: Now comes the fun part—putting together your barbacoa tacos.
- Warm your corn tortillas in a dry pan or oven until they’re soft and pliable.
- Place a generous portion of shredded Barbacoa onto each warm corn tortilla.
- Garnish it with finely chopped onion, fresh cilantro leaves, a squeeze of fresh lime juice and your favorite salsa. My Tangy Tomatillo Salsa, Spicy Golden Salsa and Pico de Gallo are a few of my favorites!
- Serve alongside Classic Refried Beans, Mexican Red Rice, and fresh radishes topped with lime juice and salt.
- I also love having a few of my favorite Mexican cheese such as queso fresco or cotija cheese to nibble on.
- Remember to set aside some of the braising liquid to dip your tacos!
HOW TO STORE
To store barbacoa meat, cool it down before portioning it into smaller batches and refrigerating for 3-4 days or freezing it for 2-3 months in an airtight container. When reheating frozen meat, thaw it in the fridge and reheat it in a pot over the stove or in a glass dish in the microwave.
TIPS, TRICKS, AND VARIATIONS
If you can’t find dry pasilla peppers, use guajillo peppers.
Use leftover barbacoa meat to make barbacoa quesadillas, barbacoa sliders, burrito bowls, or add it into burritos.
Replace beef with lamb for a unique twist, using the same marinade and cooking methods. Lamb Barbacoa offers a distinct flavor profile and tenderness.
Create a plant-based barbacoa using jackfruit or portobello mushrooms. Marinate and cook them similarly to meat (requires much less time), infusing them with robust barbacoa flavors.
WHAT PAIRS WELL WITH BARBACOA TACOS?
- Easy Slow Cooker Frijoles de la Olla
- Lola’s Classic Refried Beans
- Red Mexican Rice | Arroz Rojo
- Tangy Tomatillo Salsa with Chile de Árbol
LOOKING FOR MORE INSPIRATION?
- Tacos de Papa (Potato Tacos)
- Tacos de Huevos a la Mexicana
- Grandma Lola’s Tacos Dorados with Ground Beef
- Easy Instant Pot Barbacoa Beef Recipe
FREQUENTLY ASKED QUESTIONS
Barbacoa and birria are both Mexican dishes made with slow-cooked meat, but they differ in meat type and preparation. Traditional barbacoa typically calls for beef, goat, or lamb, seasoned with various spices and slow-cooked in an underground pit or oven. Birria, on the other hand, features marinated and slow-cooked goat or beef, often served in a spicy broth.
Tacos de Barbacoa
Equipment
- Slow-cooker
- Tongs or large forks
Ingredients
Ingredients for Barbacoa Meat Marinade
- 6 pounds boneless beef chuck roast or beef cheek if using beef cheek, remove excess fat
- 12 dried pasilla chiles
- 1 ½ tablespoons salt
- 1 tablespoon Mexican oregano
- 8 cloves of garlic peeled
- 1 lemon large and freshly squeezed
- 1 tablespoon fresh ginger
- 2 bay leaves
- 1 tablespoon distilled white vinegar or apple cider vinegar
Ingredients for Barbacoa Tacos
- Tortillas
- Cilantro
- Onion
- Lime wedges
- Salsa
Instructions
- Salt the meat: generously salt the meat at least one hour before adding the marinade. Cover and refrigerate in a large bowl. This step can be done a day in advance.
- Clean pasilla chilies: wipe the dust off of each chile with a damp paper towel and remove the stem and seeds. If you like a little spice, leave some with seeds.
- Rehydrate the pasilla chile peppers: Soak dried chiles in very hot water for 15 minutes or until soft. Reserve juice for later use.
- Prepare the marinade: In a blender or bowl of a food processor, process the chiles, salt, oregano, garlic, lemon juice, and ginger on a high setting until you have a smooth chile puree. If necessary, add some of the liquid from the chile to get the blender going. The chile puree should be the consistency of barbeque sauce. Taste for salt. It should be on the salty side and no single flavor should stand out.
- Marinate the beef: Place roast in a crockpot and coat well with sauce on both sides. Pour any leftover sauce over the meat. Add the reserved chile liquid, bay leaves, and vinegar. This step can be done a day in advance, especially if preparing the meat on the stove or in the oven. It is not necessary to marinate the meat as long when making it in a slow-cooker because of the extended length of time it cooks.
- Slow cook the beef: There are two popular methods for slow-cooking barbacoa – in the oven or using a slow cooker. My preferred method is in the slow-cooker. For a hassle-free experience, cover the marinated meat with a lid and cook on low heat for 10 hours or until it reaches that fall-apart tenderness. Alternately, if using the oven method, preheat your oven to a low and slow 250°F (121°C). Place the marinated beef, including the marinade itself, in a roasting pan. Cover it tightly with tin foil and a lid if available, to create a very tight seal, and let it roast for about 5-6 hours or until the beef is incredibly tender and easily falls apart.
- Shred the meat: Once the beef is tender, using a fork, shred it into bite-sized pieces. If there's any easily removable fat, it should be cut off at this stage.
- Assemble and enjoy your tacos: Now comes the fun part—putting together your Barbacoa tacos. Warm your corn tortillas in a dry pan or oven until they're soft and pliable. Place a generous portion of shredded Barbacoa onto each warm corn tortilla. Garnish it with finely chopped onion, fresh cilantro leaves, a squeeze of fresh lime juice and your favorite salsa. My Spicy Golden Salsa and Pico de Gallo are two of my favorites! Serve alongside Classic Refried Beans, Mexican Red Rice, and fresh radishes topped with lime juice and salt.
A Note from Lola
Nutrition
Originally published: October 18, 2013 / Photography: Cacey McReavy
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I was reminded this past weekend, after making this recipe, how much I love the “party” meat. It’s always a hit, simple to make and everyone loves to gobble it up. Note: If you’re looking to reduce your sodium intake, I actually don’t add the full amount of salt the recipe calls for, and you still get a great flavor. I would say about 2 tsp. is plenty. This is the perfect dish that can be made in advance, and really kick up your taco bar!
Thank you for the tip! I’ll try it with less salt next time.
Hola Lola!
I was looking through your recipes because I would love to try some more out, and of course, I LOVE barbacoa. Does this recipe call for regular pasilla chiles or Oaxacan pasillas? GRACIAS 😉
Hola, Nicole! I use regular pasilla chiles for this recipe. I don’t know if this is “authentic” barbacoa, but that’s what we’ve always called it in my family (or “party meat” since we make it for big parties). Whatever it is, I can assure you that it’s delicious! I made it for a cooking demo when I lived in San Diego and one guy said it changed his life!
I usually make the sauce, rub it all over the meat, and cook it in the crockpot on low for about 10 hours or until it falls apart.
Thank you so much!!! I’m so glad I have all the ingredients. I would love to make it some time this week. It is perfect crockpot weather…a little too hot to turn on the oven 🙂 and the perfect time of year for this type of dish.
Do I cut the meat in small pieces or just put the whole thing in the pot?
Hi Carolyn,
I leave the meat whole. When it’s ready it’ll pretty much fall apart when you shred it with two forks. Let me know how it turns out! I just made some this weekend and stuffed some empanadas with it. They were great.
I love how EASY the prep is for this meal and you can scale up the recipes for parties! Love the link to the tangy tomatillo salsa.
Yes, making it in the crockpot takes out a lot of the hassle! It freezes well, too.