Beef Barbacoa Tacos
Beef Barbacoa Tacos

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This homemade beef barbacoa recipe is easy to make in the slow cooker, and it's SO flavorful and delicious! Savory, juicy barbacoa beef tacos, topped simply with crunchy radishes and diced onion, are a Simple, delicious tacos, stuffed with juicy, savory slow cooker barbacoa beef—I promise you cannot. Looking to amp up your beef stew but unsure where to start?

To begin with this recipe, we have to first prepare a few ingredients. You can have beef barbacoa tacos using 16 ingredients and 14 steps. Here is how you can achieve it.

Ingredients needed to cook Beef Barbacoa Tacos:

  1. 3 Dried Chile Peppers
  2. 3 Hot peppers
  3. 4 cups chicken broth, divided
  4. 1 onion, sliced
  5. 6 garlic cloves, minced
  6. 1 tbsp cumin
  7. 3 tbsp vegetable oil divided
  8. 1 can chipotle chiles packed in oregano
  9. 2 tbsp oregano
  10. 1 tbsp adobo
  11. 1 tsp fish sauce
  12. 2 bay leaves
  13. 1 pound short ribs
  14. 3 lb top sirloin roast
  15. 10 corn tortillas
  16. Taco fixin's (ie. shredded lettuce, diced tomatoes and onions, cilantro, sour cream)

Chipotle and cumin make this perfect for tacos, burritos, enchiladas and more! To keep the barbacoa warm for guests, you can return the shredded beef to your slow cooker and keep it warm on the. Barbacoa Tacos are filled with tender chuck roast that has been slow cooked in a spicy flavor packed sauce that comes together quickly in a food processor. Beef Barbacoa Tacos recipe: Try this Beef Barbacoa Tacos recipe, or contribute your own.

Directions to make Beef Barbacoa Tacos:

  1. Toast chiles in your sauce pan at medium high heat. You want to get a little char on them.
  2. Add 2 cups of the chicken broth. Bring to a boil. Lower the heat to medium low and simmer for 15 minutes. Remove from heat and set aside.
  3. While the chile broth is simmering add 1 tbsp oil to a cast iron dutch oven over medium heat. Once hot, add garlic and onions. Cook until browned, about 5 minutes.
  4. Add 1 cup water, cumin, chiles packed in adobo, fish sauce, adobo and oregano. Cook until fragrant (about 1 minutes)
  5. Add the remaining chicken broth. Simmer for 10 minutes
  6. Pour chiles and broth mix into a blender.
  7. Add the other half you had been working on in the dutch oven to the blender. Blend until you have a mixed consistency. Set aside.
  8. Season all the meat with salt and pepper. Add 2 tbsp oil to dutch over over medium high heat. When hot, brown the short ribs over medium high heat. Preheat oven to 275F.
  9. Add mixture from the blender and two bay leaves. Bring to a boil then reduce heat to medium low.
  10. Throw your roast into the mix. Cover loosely and cook in the preheated oven for about 3-4 hours. Or until meat is fork tender.
  11. Remove the roast and short ribs from the sauce
  12. The meat from the short ribs can be salvaged (this is the best part!) Discard the bay leaves.
  13. Meat can be shredded for serving on the spot. Alternatively, if you have the patience, the meat will develop great flavor if you store it with the sauce in the refrigerator over night. I will keep for up to five days.
  14. When you're ready to eat, shred the meat with a fork. Serve with corn tortillas and your favorite taco toppings (lettuce, tomato, onion, cilantro, avocado, sour cream).

Playing How To Make Barbacoa Beef Tacos By Emeril Lagasse. This was a recipe request I was glad to make inspired by Chipotle's. These would also make great beef tacos, enjoy!! If beef is not your thing, check out more Instant Pot recipes here. Tender shredded beef, in a flavorful spiced sauce.

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