Tacos de Barbacoa│Street-Style Barbacoa Beef Tacos Recipe
There was nothing like a Sunday morning family brunch, enjoying tacos de barbacoa at Charito’s street food stand. She transformed her garage into a bustling Mexican restaurant on weekends, offering both beef barbacoa tacos and menudo.
Charito’s hard work allowed her to pay for one of the most expensive universities for her three daughters, all while creating a beloved neighborhood spot for authentic Mexican street food.
Since moving to Chicago over a decade ago, I’ve experimented with different methods to replicate the authentic barbacoa flavor from Northern Mexico. After much trial and error, I’ve perfected the recipe, and it has become a hit—especially on Pinterest! Here’s my tried-and-true recipe for the best barbacoa beef tacos, which has become one of my family’s favorites.
Testimonies from my Pinterest followers:
- Sasha: “Unbelievably delicious. Started low and slow on the grill for a couple of hours before finishing it in the Instant Pot. That marinade was flawless!”
- Posh Painted Designs: ” I’ve made a couple Barbacoa recipes and this by far had the most flavor. It was delicious moist and I am definitely making it again. Thanks for sharing.”
This barbacoa recipe is how we make it in Chihuahua, Mexico, though variations exist across the country. Some regions even serve it more like birria in a broth. However, my version is perfect for tacos de barbacoa, made just like on the streets.
I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.
What Meat Should I Use for Barbacoa?
Traditional barbacoa is made from cow beef cheeks, head for flavorful meat, and other cuts. Some versions even use goat meat (barbacoa de chivo). For convenience, though, I suggest using a cut of beef that is easier to find in most grocery stores and still delivers that rich, traditional flavor. My go-to cuts for barbacoa meat are:
- Beef shank
- Beef chuck roast
- Beef brisket
- beef shank for a low-fat version
If you can find a combination of these cuts, even better! They all help create that fall-apart tender beef texture that makes barbacoa tacos so special.
Roasting the Peppers: The Key to Authentic Flavor
The secret to the best barbacoa marinade is Mexican dried chiles. Toasting them on a hot griddle for just a few seconds brings out the deep, smoky flavors. Be careful not to burn them, as this will result in a bitter taste. Once toasted, I also roast the onion and garlic—although my trick is to pop them into an air fryer for about 3 minutes.
The Marinade
Blend all the marinade ingredients until smooth, and let the beef marinate overnight in an airtight container if possible. Although, I’ll be honest—I’ve skipped the overnight step before and the barbacoa still comes out delicious.
Cooking Methods: Slow Cooker, Instant Pot, or Stovetop
I prefer using an Instant Pot because it’s faster, my mom used to use the pressure cooker, but this beef barbacoa recipe can be made using a slow cooker, on the stovetop, or even in the oven. No matter the cooking method, the beef will turn out tender and juicy. For different cooking methods visit my Authentic Barbacoa Recipe.
For that true street-style barbacoa tacos flavor, once the meat is done, shred it and fry it in its own fat. Use a cooking spoon to skim the fat off the top of the broth, add it to a hot pan, and fry the shredded beef until it crisps up slightly. This step is the secret to getting that authentic barbacoa flavor!
How to Serve Tacos de Barbacoa
Tacos de barbacoa are traditionally served with fresh cilantro, diced white onion or red onion, fresh lime juice and a good salsa. Some other favorite toppings are pico de gallo, tomatillo salsa, or even queso fresco. For the tortillas, I recommend using warm corn tortillas to keep things authentic, though flour tortillas work great for burritos.
How Do You Make Tacos de Barbacoa? the original way
Start by warming up corn tortillas on a griddle (comal). Tacos de barbacoa are traditionally served with corn tortillas, as their texture and flavor complement the rich, tender beef. If you prefer flour tortillas, it’s a great option for making barbacoa burritos.
Once the tortillas de maíz are warm and pliable, you’re ready to build your tacos. In Mexico, it’s common to serve 3 or 4 tortillas per plate, laid flat without folding. On top of the tortillas, place a generous portion of the slow-cooked beef barbacoa.
Learn How to Heat Corn Tortillas Like a Pro, and Keep Them Warm
From there, people add their favorite toppings, such as fresh cilantro, diced onions, and a squeeze of lime. When you’re ready to eat, grab a tortilla, fold it yourself, and enjoy the deliciousness of authentic tacos de barbacoa!
These tacos de barbacoa will for sure become a great success for you next taco tuesday! have you ever tried birria tacos?
What to Do with the Beef Broth?
In my hometown of Chihuahua, we make the most of the barbacoa broth by turning it into a flavorful soup! Simply add some cooked chickpeas to the broth, then top it with diced onion, fresh cilantro, and a squeeze of lime juice for an extra burst of flavor. Trust me, you’ll love this comforting and delicious soup—it’s the perfect way to enjoy every bit of your barbacoa meal!
Enjoy!
I hope you love this authentic Mexican barbacoa recipe as much as my family and I do. Don’t forget to leave a comment, sign up for my newsletter, and follow along on Pinterest for more delicious Mexican recipes like this one!
Tacos de Barbacoa │ Street-Style Barbacoa Beef Tacos Recipe
Ingredients
Taco Toppings
- 1 cup diced white onion
- 1/4 cup cilantro
- 3 pieces lime
- 1 cup Mexican Salsa
Instructions
- Toast the chiles on a griddle for about five seconds on each side. Be cautious not to burn them, as it can make the sauce bitter. Toast onions and garlic for a longer time; personally, I find it easier to use an air fryer for about 4 minutes than wait for them on the griddle. Chiles, on the other hand, should definitely be on the griddle as you need to be vigilant to prevent overcooking.
- Rehydrate the toasted chiles in hot water for about 8 minutes.
- In a blender, combine the chiles with two cups of the rehydration water and add the remaining ingredients except for the bay leaves and the meat. Blend until pulverized.
- Place the meat in the Instant Pot and cover it with the mixture. If you have time, you can leave it marinating in the fridge overnight. I usually prepare it directly, and it always turns out fabulous; I’m even thinking of making it for Christmas Eve.
- Add the bay leaves and cook using the Meat option.
- Once the cycle finishes, I add another 15 minutes. Sometimes the meat has been a bit tough, and we want it to be super tender.
- Once the meat is ready, shred it, and it’s good to go. But there’s more to add—the crucial step for that street food touch.
- Take the part with the most fat from the broth left by the meat, put it in a large pan, let the liquid reduce, and when it’s mostly fat, fry the barbacoa in that fat. If your meat didn’t release much fat, you can use vegetable oil to fry the barbacoa and add some of the broth for flavor.
- Warm up corn tortillas on a griddle
- Fill the tortillas with barbacoa and add your favorite toppings
I made this recipe for last years Día de Muertos celebration and was a hit! Now every time my children’s friend come over they ask if I made tacos to eat LOL