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Barbacoa tacos recipe

Tacos de Barbacoa │ Street-Style Barbacoa Beef Tacos Recipe

Discover how to make authentic Tacos de Barbacoa with this easy recipe. Tender, flavorful beef served on warm corn tortillas with your favorite toppings, perfect for a Mexican street-style feast!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 20 Tacos
Calories 138 kcal

Ingredients
  

  • 3 pounds Beef Chuck Roast check other options in the post
  • 5 garlic cloves
  • 1/2 onion
  • 1 chile de arbol
  • 2 guajillo peppers
  • 1 tbsp of oregano
  • 1/2 tbsp of cumin
  • 1 tbsp of salt
  • 3 bay leaves
  • 6 black peppers

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

Notes

Here my favorite salsas
 

Nutrition

Nutrition Facts
Tacos de Barbacoa │ Street-Style Barbacoa Beef Tacos Recipe
Amount per Serving
Calories
138
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
47
mg
16
%
Sodium
 
425
mg
18
%
Potassium
 
292
mg
8
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
13
g
26
%
Vitamin A
 
211
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
31
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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