Barbacoa Tacos (Slow-Cooked Beef)
Barbacoa tacos are a traditional Mexican dish celebrated for their slow-cooked, tender beef. Their origins trace back to ancient times, when meat was cooked in underground pits at low temperatures for hours to achieve perfect tenderness. Today, they are often made in slow cookers or ovens, but the flavor and texture remain unchanged. Authentic Mexican street tacos feature barbacoa topped with fresh cilantro and lime, enhancing the spicy, smoky flavors. This dish is perfect for weekend family lunches or gatherings with friends. For an even more exciting experience, serve it with homemade salsa or crispy pickled onions.
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Ingredients for this recipe
Servings: 4
1000
g
Beef Chuck or Shank
50
ml
White Wine Vinegar
200
ml
Beef Broth
4
cloves
Garlic
1
tsp
Ground Cumin
1
tsp
Ground Oregano
1
tsp
Smoked Paprika
1
tsp
Chili Powder
2
Bay Leaves
2
tsp
Salt
1
tsp
Black Pepper
1
Onion
2
tbsp
Olive Oil
8
Tortilla Wraps
1
packet
Fresh Cilantro
2
Lime
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Preparation Steps
1
Cut the beef into large chunks for even cooking.
2
In a bowl, combine the vinegar, beef broth, minced garlic, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Marinate the beef in this mixture for at least 1 hour.
3
In a large pot or slow cooker, heat olive oil over medium-high heat. Sear the beef on all sides until golden brown.
4
Add the sliced onion and pour in the marinade. Add the bay leaves, then cook on low heat for 6-8 hours, or until the beef is very tender.
5
Once the beef is tender, shred it with a fork and sear it in a skillet to crisp it up.
6
Warm the tortilla wraps and fill them with the shredded beef, fresh cilantro, and lime wedges. Serve immediately.
