Barbacoa Beef Street Tacos
Barbacoa beef street tacos are loaded with juicy, tender shredded beef that’s full of authentic, bold flavor. Topped with all your favorite toppings and wrapped in a delicious corn tortilla, they’re the perfect handheld meal for any taco lover.
Slow Cooker Barbacoa Beef Recipe
Not to be dramatic, but this recipe is going to be one that you will crave every single month. These barbacoa beef street tacos are so full of flavor! And not only are they delicious, but also so easy, making it one of the best weeknight dinners!
These easy barbacoa beef street tacos are made in the slow cooker. After hours of cooking low and slow, the meat is honestly melt-in-your-mouth delicious. It’s then piled high on warm, fried corn tortillas and topped the all the best toppings to give you a crave worthy dinner.
The Cowboys’ Rating: 9.5/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
What Ingredients Are in Barbacoa Beef Street Tacos?
- Beef Roast – Choosing a roast can be tricky. I know! There are so many different cuts out there. And how do you know which one is the best choice? Don’t worry, I’ve got you covered. For this recipe, I use a chuck roast or a sirloin tip roast. Both of these roasts have great flavor and shred beautifully which is what I’m going for.
- Beef Broth – You do not want the roast to be dry. Trust me, I’ve learned that over the years of cooking! You also don’t want it to be bland. So, I like to add beef broth to my beef recipes. Adding in beef broth adds in moisture and also flavor.
- Lime Juice – I like to add lime juice for a few reasons. Lime juice is acidic and is great at breaking down meat fibers while cooking. It also has a tangy, fresh flavor that I love for the barbacoa beef.
- Apple Cider Vinegar – Apple cider vinegar is also acidic and helps to tenderize the meat. So, I add in apple cider vinegar for both flavor and as a way to make the beef more tender.
- Onion Powder – I love a lot of flavors, so my go to flavor to add are onion and garlic. I have some very picky people who despise onions, so I use a lot of onion powder as a substitution.
- Minced Garlic – Bringing in some big flavor over here with minced garlic. I think that the minced garlic really compliments all the other flavors in the barbacoa beef as well.
- Oregano– Adding oregano brings in more a bold flavor that I enjoy. I don’t want this to be bland, so adding oregano brings in another level of flavor.
- Salt
- Pepper
Tools You’ll Need
How to Make Barbacoa Beef Street Tacos
- In a slow cooker, combine beef broth, lime juice and apple cider vinegar. Stir.
- In a small bowl, combine all the seasonings together to make a rub.
- Generously rub the seasonings mix all over the roast until well coated.
- Place the roast in the slow cooker.
- Cover and cook on low for 8-10 hours.
- When done, remove roast from slow cooker and shred beef.
- Reserve 1/2-1 cup of the juice from the slow cooker and pour over top of the shredded beef.
- In a separate frying pan, heat about 1/4″ of oil over medium-high heat.
- Place a corn tortilla in the oil and fry for about 30-45 seconds per side, until golden and slightly crispy.
- Transfer to a paper towel lined plate to drain and cool.
- Repeat this process for desired amount of corn tortillas.
- Assemble the street tacos by placing a few tablespoons of barbacoa beef in a corn tortilla and topping with favorite toppings such as: black beans, corn, shredded cheese, lettuce, salsa, guacamole, salsa and cilantro ranch.
- Enjoy!
Gluten Free Barbacoa Beef
Guess what? This recipe is gluten free! It’s so yummy. Just make sure that the ingredients that you are using are indeed gluten free.
Sides for Barbacoa Beef Street Tacos
This recipe is so versatile! I like to serve these street tacos with my Spanish Rice recipe . A few toppings we love are lettuce, salsa, avocados, corn, black beans and a drizzle of cilantro ranch. You can find that yummy recipe here.
How to Store Barbacoa Beef
Store the beef in an airtight container for up to 5 days and all the other toppings and sides in their own separate containers. When we want to have leftovers, we pull reheat the barbacoa beef in the microwave and reassemble the tacos. I do not store them as premade tacos because they get soggy while in the fridge.
Try More of My Easy Recipes
Barbacoa Beef Street Tacos
Ingredients
- 3-4 lb beef chuck roast or sirloin tip roast
- 1 cup beef broth
- 2 tbsp lime juice
- 3 tbsp apple cider vinegar
- 1 tsp onion powder
- 2 tsp minced garlic
- 1 tbsp oregano
- 3 tsp salt
- 1 tsp pepper
- corn tortilla shells
- oil for frying
Toppings
- corn
- black beans
- Spanish rice
- avocados
- salsa
- shredded cheese
- cilantro ranch
Instructions
- In a slow cooker, combine beef broth, lime juice and apple cider vinegar. Stir.
- In a small bowl, combine all the seasonings together to make a rub.
- Generously rub the seasonings mix all over the roast until well coated.
- Place the roast in the slow cooker. Cover and cook on low for 8-10 hours.
- When done, remove roast from slow cooker and shred beef.
- Reserve 1/2-1 cup of the juice from the slow cooker and pour over top of the shredded beef.
- In a separate frying pan, heat about 1/4" of oil over medium-high heat.
- Place a corn tortilla in the oil and fry for about 30-45 seconds per side, until golden and slightly crispy.
- Transfer to a paper towel lined plate to drain and cool.
- Repeat this process for desired amount of corn tortillas.
- Assemble the street tacos by placing a few tablespoons of barbacoa beef in a corn tortilla and topping with favorite toppings such as: black beans, corn, shredded cheese, lettuce, salsa, guacamole, salsa and cilantro ranch.
- Serve and enjoy!
