The Best Crispy Barbacoa Tacos with Slow-Braised Beef
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.
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.
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