Mexican Beef Barbacoa Tacos
Melt-in-your-mouth slow-cooked beef seasoned with Mexican spices, shredded by hand, and served on warm corn tortillas.
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260 min
Easy
Mexicana
4 servings
The story behind
Barbacoa is the ultimate Sunday morning tradition in Mexico. There’s nothing quite like waking up to the rich, savory aroma of slow-cooking meat filling the house. While the ancestral method involves wrapping the meat in maguey leaves and burying it in an underground pit oven, this home-cook adaptation using a slow cooker captures that signature, ultra-tender texture perfectly. It’s a dish made for sharing with friends and family on a lazy weekend afternoon. Serve it alongside the rich broth (consomé) collected from the cooking process, plenty of lime, and a fiery roasted chili salsa. Pair it with a cold michelada or a refreshing horchata water.
Instructions
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1Blend the softened guajillo chilies with garlic, onion, cumin, thyme, oregano, and a tablespoon of salt until a smooth marinade forms.
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2Rub the marinade thoroughly all over the beef pieces.
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3Line the bottom of a large heavy pot or slow cooker with avocado or maguey leaves. Place the meat inside, pour a cup of water into the bottom, and cover the top with remaining leaves.
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4Cover tightly with a lid and cook on low heat for about 4 hours (or 7-8 hours in a slow cooker) until the beef is fork-tender and pulls apart effortlessly.
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5Shred the beef completely, discard any excess gristle, and wrap a generous portion inside warm corn tortillas. Top with onion, cilantro, and a squeeze of fresh lime juice.
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