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Savory Beef Barbacoa Taco Bar

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A flavorful slow-cooked beef barbacoa recipe perfect for a customizable taco bar experience, bringing authentic Mexican flavors to your table with tender, smoky, and spicy beef and a variety of fresh toppings.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 3 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 4 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 1/4 cup apple cider vinegar
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cloves
  • 1 cup beef broth
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Small corn tortillas (about 12-16)
  • Fresh cilantro, chopped
  • Diced white onion
  • Pickled red onions (optional)
  • Fresh lime wedges
  • Crumbled queso fresco or shredded cheddar cheese
  • Guacamole or sliced avocado
  • Sour cream or Mexican crema
  • Fresh jalapeño slices
  • Radishes, thinly sliced

Instructions

  1. Remove stems and seeds from dried guajillo and ancho chilies. Place them in a bowl and cover with hot water. Let soak for about 15 minutes until softened.
  2. Drain the chilies, reserving about 1/2 cup of soaking liquid. In a blender, combine soaked chilies, garlic cloves, quartered onion, apple cider vinegar, ground cumin, oregano, smoked paprika, ground cloves, salt, and pepper. Add about 1/4 cup of soaking liquid to help blend. Puree until smooth, adding more liquid if needed to reach a thick sauce consistency.
  3. Season beef chunks generously with salt and pepper. In a hot skillet, sear beef on all sides until browned, about 2-3 minutes per side (optional but recommended).
  4. Transfer seared beef to slow cooker or Dutch oven. Pour chili sauce over beef, add beef broth and bay leaves, and stir gently to coat. Cover and cook on low for 6-8 hours in slow cooker, or at 300°F in oven for 3-4 hours until beef is fork-tender.
  5. Remove beef from pot and shred using two forks or tongs. Return shredded beef to sauce and mix well to soak up flavors.
  6. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in oven.
  7. Set up taco bar with shredded barbacoa, tortillas, and all fixings. Let everyone build their own tacos with their favorite toppings.

Notes

If you don’t have guajillo or ancho chilies, substitute with mild chili powder and smoked paprika. For gluten-free, use corn tortillas and check toppings for additives. Searing the beef is optional but adds flavor. Keep an eye on moisture during cooking and add broth if sauce dries out. Warm tortillas just before serving to keep them pliable.

Nutrition

Keywords: beef barbacoa, taco bar, slow cooked beef, Mexican recipe, easy taco recipe, authentic barbacoa, beef chuck roast, dried chilies, slow cooker barbacoa

Find it online: https://bitematrix.com/savory-beef-barbacoa-taco-bar-recipe-easy-step-by-step-guide/