Beef Barbacoa Tacos – Slow-Cooked With Chipotle & Lime

Rich, tender, and packed with smoky heat, these Beef Barbacoa Tacos bring big flavor with very little effort. The slow cooker does most of the work while chipotle, lime, and warm spices soak into the beef. The result is juicy, pull-apart meat that’s perfect for stuffing into soft tortillas.

Top with fresh cilantro, onion, and a squeeze of lime, and you’ve got a crowd-pleaser any night of the week.

Print Recipe

Beef Barbacoa Tacos – Slow-Cooked With Chipotle & Lime

Prep Time20 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 20 minutes mins

Servings: 8 servings

Ingredients

• 3–4 lb beef chuck roast, trimmed and cut into 3–4 large chunks
• 1–2 tbsp neutral oil (avocado or canola)
• 1 small white onion, roughly chopped
• 4 cloves garlic, minced
• 2–3 chipotles in adobo, chopped, plus 2 tbsp adobo sauce
• 1/2 cup beef broth (or water)
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp ground coriander
• 1/2 tsp ground cloves (or a pinch)
• 2 bay leaves
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Corn or flour tortillas, warmed
• Chopped white onion, fresh cilantro, and lime wedges for serving

Instructions

• Season and sear the beef: Pat the beef dry and season with salt and pepper. Heat oil in a large skillet over medium-high. Sear the beef on all sides until browned, 2–3 minutes per side.Transfer to a slow cooker.
• Build the sauce: In the same skillet, add onion and cook 2 minutes until slightly softened. Stir in garlic for 30 seconds. Add chipotles, adobo sauce, cumin, oregano, coriander, and cloves.Cook 1 minute to bloom the spices.
• Deglaze: Pour in the beef broth, scraping up browned bits. Stir in lime juice and apple cider vinegar. Pour everything over the beef in the slow cooker.Nestle in the bay leaves.
• Slow cook: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef shreds easily with two forks.
• Shred and reduce: Remove the beef and shred. Skim excess fat from the cooking liquid, then simmer the liquid in a saucepan 5–10 minutes to slightly reduce, or leave it as is for juicier meat.
• Combine and taste: Return shredded beef to the slow cooker with some of the reduced liquid. Taste and adjust salt, lime, and heat.Add more adobo or a pinch of salt if needed.
• Warm tortillas: Heat tortillas in a dry skillet or directly over a low flame until soft and pliable. Wrap in a towel to keep warm.
• Assemble tacos: Fill tortillas with barbacoa. Top with onion, cilantro, and a squeeze of lime.Serve with extra sauce on the side.

What Makes This Special

Barbacoa is all about low, slow cooking that turns a tough cut into something silky and flavorful. This version uses chipotles in adobo for smoky heat and fresh lime juice for bright acidity. A touch of apple cider vinegar and beef broth builds depth, while spices like cumin and cloves add warmth.

It’s simple, reliable, and makes amazing leftovers.

Ingredients

• 3–4 lb beef chuck roast, trimmed and cut into 3–4 large chunks
• 1–2 tbsp neutral oil (avocado or canola)
• 1 small white onion, roughly chopped
• 4 cloves garlic, minced
• 2–3 chipotles in adobo, chopped, plus 2 tbsp adobo sauce
• 1/2 cup beef broth (or water)
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp ground coriander
• 1/2 tsp ground cloves (or a pinch)
• 2 bay leaves
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Corn or flour tortillas, warmed
• Chopped white onion, fresh cilantro, and lime wedges for serving

Instructions

1. Season and sear the beef: Pat the beef dry and season with salt and pepper. Heat oil in a large skillet over medium-high. Sear the beef on all sides until browned, 2–3 minutes per side.

   Transfer to a slow cooker.

2. Build the sauce: In the same skillet, add onion and cook 2 minutes until slightly softened. Stir in garlic for 30 seconds. Add chipotles, adobo sauce, cumin, oregano, coriander, and cloves.

   Cook 1 minute to bloom the spices.

3. Deglaze: Pour in the beef broth, scraping up browned bits. Stir in lime juice and apple cider vinegar. Pour everything over the beef in the slow cooker.

   Nestle in the bay leaves.

4. Slow cook: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef shreds easily with two forks.
5. Shred and reduce: Remove the beef and shred. Skim excess fat from the cooking liquid, then simmer the liquid in a saucepan 5–10 minutes to slightly reduce, or leave it as is for juicier meat.
6. Combine and taste: Return shredded beef to the slow cooker with some of the reduced liquid. Taste and adjust salt, lime, and heat.

   Add more adobo or a pinch of salt if needed.

7. Warm tortillas: Heat tortillas in a dry skillet or directly over a low flame until soft and pliable. Wrap in a towel to keep warm.
8. Assemble tacos: Fill tortillas with barbacoa. Top with onion, cilantro, and a squeeze of lime.

   Serve with extra sauce on the side.

Storage Instructions

• Refrigerator: Store cooled barbacoa with some sauce in an airtight container for up to 4 days.
• Freezer: Freeze in portions with sauce for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over low heat with a splash of water or broth until hot and juicy.

Health Benefits

• Protein-rich: Beef provides complete protein to support muscle repair and satiety.
• Iron and B vitamins: Red meat offers heme iron and B12, which help energy levels and red blood cell health.
• Balanced toppings: Fresh onion, cilantro, and lime add antioxidants and vitamin C without extra calories.
• Flexible portions: You can serve with whole-grain tortillas, lettuce wraps, or a cauliflower rice bowl for a lighter option.

Common Mistakes to Avoid

• Skipping the sear: Browning the beef adds deep, roasted flavor you can’t get later.
• Not enough salt or acid: Taste at the end and brighten with extra lime or a pinch of salt to make flavors pop.
• Overreducing the sauce: You want it saucy, not dry. Reduce only slightly or add a splash of broth.
• Using too lean a cut: Chuck roast works best.

  Lean cuts won’t shred as well and can turn stringy.

Variations You Can Try

• Stovetop or oven: After searing, braise covered at 300°F (150°C) for 3–4 hours until fork-tender.
• Spice swap: Add smoked paprika for extra smokiness or a cinnamon stick for gentle warmth.
• Mild version: Use just 1 chipotle and skip extra adobo. Add more lime for brightness.
• Crispy barbacoa: After shredding, crisp portions in a hot skillet with a bit of the sauce for texture.
• Taco bar: Serve with pickled red onions, queso fresco, radishes, avocado, or a quick cabbage slaw.

FAQ

Can I make this ahead?

Yes. Barbacoa tastes even better the next day.

Store it with its sauce and reheat gently so it stays juicy.

What if I don’t have chipotles in adobo?

Use 1–2 teaspoons smoked paprika and a pinch of cayenne. It won’t be identical, but you’ll still get smoky heat.

Which tortillas work best?

Corn tortillas are traditional and add great flavor, but flour tortillas are soft and sturdy. Warm either type well for best texture.

How spicy is this?

Medium heat with two chipotles.

For mild, use one; for hot, use three and an extra spoon of adobo sauce.

Can I use a different cut of beef?

Yes. Beef brisket or beef cheeks work beautifully. Just cook until they shred easily and adjust time as needed.

Final Thoughts

These Beef Barbacoa Tacos deliver big flavor with simple steps and pantry-friendly ingredients.

The slow cook transforms chuck roast into tender, zesty shreds that soak up chipotle and lime. Keep tortillas warm, toppings fresh, and a bowl of the rich sauce on the table. It’s an easy win for weeknights, game day, or your next casual get-together.