*This post may contain affiliate links. If you click on a link and make a purchase, I may earn a small commission at no extra cost to you.
These barbacoa tacos are filled with slow-braised beef, shredded cheese, and chopped onions, then baked until perfectly crispy. Bold, flavorful, and ideal for taco night.
Flavor-Packed Barbacoa Tacos Made Easy in the Dutch Oven
If you’re looking for the ultimate taco night upgrade, these barbacoa tacos are a must-try. Made with tender braised chuck roast slowly cooked in a Dutch oven, the beef becomes melt-in-your-mouth juicy with bold, savory flavor. While the cooking time is mostly hands-off, the rich results are totally worth the wait. The shredded beef is layered into tortillas with cheese and onions, then baked until the tacos are perfectly crispy on the outside and irresistibly juicy and flavorful on the inside. Whether you call them chuck roast tacos, crispy tacos, or just a new family favorite, this one’s sure to earn a spot in your regular rotation.
Why You’ll Love These Chuck Roast Tacos
- Melt-in-Your-Mouth Braised Beef – Slow-cooked chuck roast in the Dutch oven becomes ultra-tender and juicy, perfect for stuffing tacos.
- Crispy + Cheesy Tacos – These aren’t your average tacos—braised chuck roast, melty cheese, and onions are baked in tortillas until golden and crisp.
- Bold, Authentic Flavor – Infused with warm spices, garlic, and chipotle, this barbacoa-style beef delivers rich and savory flavor in every bite.
- Perfect for Meal Prep – The braised beef can be made ahead and reheats beautifully, making these chuck roast tacos great for easy weeknight dinners.
- Crowd-Pleasing Comfort Food – Whether it’s taco night or game day, these crispy tacos are guaranteed to impress.
- Dutch Oven Magic – Slow braising in the Dutch oven locks in moisture and enhances flavor, giving you restaurant-quality barbacoa tacos at home.
- Versatile & Customizable – Add your favorite toppings like sour cream, avocado, or salsa to make these tacos your own.
What You’ll Need
- Chuck Roast: This well-marbled cut is perfect for slow cooking. It becomes tender and flavorful after hours of braising. Cut it into large chunks to help it sear evenly and absorb the seasonings better.
- Seasoning Blend: A mix of salt, black pepper, smoked paprika, cayenne, and cumin adds deep, smoky flavor and a subtle kick to the beef.
- Chopped Yellow Onion & Garlic: These aromatic staples build a flavorful base for the braising liquid.
- Tomato Paste: Adds rich depth and helps thicken the sauce slightly during the braise.
- Chipotle in Adobo Sauce: For convenience, you can use the pre-diced jarred chipotle peppers in adobo. If you can’t find them, grab the whole chipotle peppers in adobo and finely dice them yourself. Be sure to include a spoonful or two of that smoky adobo sauce—it’s key to the bold flavor of these barbacoa tacos.
- Beef Stock: Helps create a rich, savory braising liquid that keeps the chuck roast moist and flavorful.
- Tortillas: Use soft corn or flour tortillas depending on your preference. Warming them before assembling helps prevent cracking.
- Mexican Style Shredded Cheese: I’m using shredded quesadilla Mexican style melting cheese. This creamy, meltable cheese is perfect for getting that gooey, cheesy center and crispy exterior when baked. If unavailable, shredded Mexican cheese blend works as a convenient alternative.
- Chopped White Onion: Adds a bit of crunch and bite to balance the savory, slow-cooked beef.
- Cooking Spray: A light coating on the baking sheet and over the tacos ensures they get that irresistible crispy finish in the oven. You can also brush with avocado or olive oil.
- Dutch Oven: Ideal for searing and braising all in one pot. If you don’t have a Dutch oven, you can sear the beef in a skillet first, then transfer it to a slow cooker, Instant Pot, or oven-safe dish with a lid to finish cooking low and slow.
Tools Used For This Recipe
- Dutch oven
- Baking sheet
- Mixing bowls
- My favorite kitchen knife
- Cutting board
- Measuring cups and spoons
*As an Amazon Associate, I earn on qualifying purchases.
Braising the Beef
To build rich flavor for these incredible barbacoa tacos, it all starts with a flavorful braised chuck roast. Preheat your oven to 350°F and prepare the meat by trimming any excess fat from the chuck roast, then cutting it into large 2-inch chunks. In a small bowl, combine salt, black pepper, smoked paprika, cayenne pepper, and cumin. Toss the chuck roast pieces in the spice mix until each piece is thoroughly coated—this spice rub is key to building that signature deep, smoky flavor in your chuck roast tacos.
Heat 1–2 tablespoons of avocado oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the seasoned beef chunks in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for about 2 minutes per side, until each piece is nicely browned and caramelized. This step locks in flavor and sets the foundation for tender, juicy braised chuck roast. Once all the beef is seared, remove it from the pot and set it aside.
In the same Dutch oven, add finely diced yellow onion and minced garlic. Sauté over medium heat for 2–3 minutes, until the onions begin to soften and the garlic is fragrant. Stir in the tomato paste and cook for an additional 1–2 minutes to let it caramelize slightly. This adds a deeper, more concentrated flavor to your braising liquid. Next, stir in the chipotle peppers in adobo sauce and pour in the beef stock, bringing everything to a gentle simmer.
Nestle the seared chuck roast pieces back into the pot, making sure they’re mostly submerged in the braising liquid. Cover the Dutch oven and transfer it to your preheated oven. Let the beef braise for 2½ to 3 hours, or until it’s fork-tender and full of bold, smoky flavor. This slow braise creates the melt-in-your-mouth texture that makes these crispy tacos with chuck roast filling so irresistible.
Making the Tacos
Once your braised chuck roast is fall-apart tender, carefully remove the beef from the Dutch oven and transfer it to a large mixing bowl. Use two forks to shred the meat into bite-sized pieces, then return the shredded beef to the pot, mixing it back into the flavorful braising liquid. This step ensures your barbacoa tacos stay juicy and packed with that bold, smoky flavor.
Increase your oven temperature to 425°F. To make the tortillas easier to fold without cracking, wrap them in a damp paper towel and microwave for about 30 seconds until warm and pliable. Finely chop the white onion for added crunch and brightness in your chuck roast tacos. Prepare a large baking sheet by generously spraying it with cooking spray—this helps the tacos develop that irresistible crispy texture in the oven.
To assemble your crispy tacos, lay each tortilla flat on the oiled baking sheet. Sprinkle shredded cheese evenly across the entire surface of each tortilla. Then, add a generous spoonful of the juicy shredded chuck roast to one half, followed by a sprinkle of chopped onion. Top with a little more cheese, then fold the tortilla over to create a taco. Gently press down to flatten slightly, just enough to help it stay closed without squeezing out the filling. Lightly spray the tops of the tacos with cooking spray—this ensures that golden, crispy finish.
Bake for 12–15 minutes, or until the tacos are beautifully crisp and golden on both sides. Serve your homemade barbacoa tacos hot from the oven with your favorite toppings—think guacamole, sour cream, or a zesty homemade salsa—for a taco night that’s anything but ordinary.
Serving the Tacos
These crispy barbacoa tacos are flavorful and satisfying on their own, but even better with toppings! Serve them with sour cream, guacamole, shredded lettuce, or a squeeze of lime for extra brightness. For an added layer of flavor, top them with a spoonful of my Roasted Tomatillo Salsa Verde—the tangy, smoky salsa pairs perfectly with the rich, tender braised chuck roast.
Recipe Tips For the Best Barbacoa Tacos
Make-to-Serve: For the best texture and flavor, only assemble and bake as many crispy barbacoa tacos as you plan to enjoy immediately. They’re at their crispiest and most delicious straight from the oven. Store any leftover shredded chuck roast and taco components separately in the fridge, and assemble fresh tacos whenever you’re ready for more.
Don’t Skip the Oil: Spraying the tacos with cooking spray—or brushing them lightly with oil—before baking is essential. It helps the tortillas crisp up beautifully in the oven and gives you that irresistible golden finish that makes these oven-baked tacos so crave-worthy.
More Mexican Favorites You’ll Love
- Chipotle Braised Short Rib Tacos
- Steak Quesadillas
- Blackened Honey Lime Shrimp Tacos
- Roasted Tomatillo Salsa Verde
The Best Crispy Barbacoa Tacos with Slow-Braised Beef
Equipment
Ingredients
Braised Chuck Roast
- 2.5 lbs chuck roast cut into 2 inch large chunks
- 2 tbsp avocado oil or any neutral oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cayenne
- ½ tsp cumin
- ½ medium yellow onion finely diced
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 3 tbsp chipotle in adobe diced
- 4 cups beef stock
Barbacoa Tacos
- 15 tortillas
- 8 oz shredded Mexican cheese
- 1 medium white onion chopped
- cooking spray
Instructions
Prep the Oven and Beef
- Preheat your oven to 350°F. Trim any excess fat from the chuck roast and cut it into large 2-inch chunks. In a small bowl, mix together salt, black pepper, smoked paprika, cayenne pepper, and cumin. Toss the beef chunks in the spice blend until well coated on all sides.
Sear the Beef
- Heat 1–2 tablespoons of avocado oil in a Dutch oven over medium-high heat. Once hot, add the seasoned beef in a single layer (working in batches if needed) and sear for about 2 minutes per side until nicely browned and caramelized. Once all sides are seared, transfer the beef to a plate and set aside while you prepare the remaining ingredients for braising.
Braise the Beef
- In the same Dutch oven, add the finely diced yellow onion and minced garlic. Sauté over medium heat for 2–3 minutes, until the onions are soft and the garlic is fragrant. Stir in the tomato paste and cook for another 1–2 minutes, letting it caramelize slightly for added depth.
- Next, add the diced chipotle peppers in adobo sauce and pour in the beef stock. Stir everything together and bring the mixture to a gentle simmer. Return the seared chuck roast pieces to the pot, nestling them into the braising liquid.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the beef braise for 2½ to 3 hours, or until it’s fall-apart tender and infused with bold, smoky flavor.
Prepare the Taco Ingredients
- Carefully remove the braised beef from the Dutch oven and transfer it to a mixing bowl. Use two forks to shred the meat, then return the shredded beef to the pot, mixing it back into the flavorful braising liquid to keep it juicy.
- Increase the oven temperature to 425℉. To make the tortillas easier to work with, wrap them in a damp paper towel and microwave for about 30 seconds until warm and pliable. Finely chop the white onion for the taco filling. Generously spray a large baking sheet with cooking spray—this helps the tacos crisp up beautifully in the oven.
Assemble and Bake the Tacos
- Lay each tortilla flat on the oil-lined baking sheet. Add a layer of shredded cheese to the tortilla, followed by the juicy shredded beef and a sprinkle of chopped white onion to one half of the tortilla. Top with a little more cheese, then fold the tortilla over to form a taco. Gently press down to flatten slightly—just enough to hold everything together without squeezing the filling out. Lightly spray the tops of the tacos with cooking spray to help them crisp up in the oven.
- Bake for 12–15 minutes, or until the tortillas are golden brown and crispy on both sides. Serve warm with your favorite toppings like guacamole, sour cream, or fresh salsa.
Notes
- Make-to-Serve: These tacos are best enjoyed fresh out of the oven when they’re crispy and hot. Only assemble and bake as many as you plan to eat right away. The rest of the shredded beef can be stored separately and used to make more tacos later.
- Serving Size: The amount of braised beef in this recipe will make about 15 tacos, which is why 15 tortillas are listed in the ingredients. You can scale up or down depending on how many people you’re serving.
- Storage Tips: Store leftover shredded beef in an airtight container in the fridge for up to 4 days. Keep the cheese, onions, and tortillas separate to maintain freshness and make future assembly quick and easy.
- Reheating: To reheat leftover beef, warm it gently on the stove or in the microwave with a splash of broth to keep it moist. Then assemble and bake fresh tacos as needed.
