Barbacoa Tacos Recipe

Course: Main Course

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: tacos

Calories: 255kcal

Author: Becky Hardin

Barbacoa beef has such a bold, flavorful taste that will transform traditional tacos into something truly special. If you want to prepare a meal for Taco Tuesday or any other day of the week, these Barbacoa Tacos are a must-try.

Step-by-step photos can be seen below the recipe card.

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Ingredients

For the Tacos

2 cups barbacoa meat (click for recipe)
8 small flour tortillas
½ cup red cabbage shredded
2 limes cut into wedges
Fresh cilantro for serving
2 cups pico de gallo for serving (click for recipe)

For the Red Tomatillo Salsa

3 tomatillos
¼ white onion chopped
3 cloves garlic
2 chipotle peppers in adobo sauce
2 tablespoons chopped cilantro
1 teaspoon ground black pepper
1 teaspoon A1 steak sauce
1½ limes juiced

Instructions

For the Tacos

Prepare the crockpot barbacoa meat and use 2 cups of it in this recipe.
2 cups barbacoa meat
Preheat oven to 350°F.
Add ¼ cup of barbacoa beef onto each tortilla. Squeeze a lime wedge onto the barbacoa meat of each taco.
8 small flour tortillas, 2 limes
Place tortillas on a taco rack or use oven safe ramekins on a baking sheet to hold the tacos upright.
Bake for 5 minutes or until the shell is slightly crispy, but still pliable.
Top tacos with tomatillo salsa, pico de gallo, red cabbage, and cilantro and serve.
½ cup red cabbage, Fresh cilantro

For the Red Tomatillo Salsa

Preheat the broiler. Cut the tomatillos in half. Place them face down in an oven-safe baking dish. Place the dish 5” from the broiler. Broil for 7 minutes, flip the tomatillos, and broil for 7 more minutes. Let the tomatillos cool for 5 minutes. Add the tomatillos and all remaining ingredients to a food processor bowl. Pulse for 15 seconds or until smooth.
3 tomatillos, ¼ white onion, 3 cloves garlic, 2 chipotle peppers in adobo sauce, 2 tablespoons chopped cilantro, 1 teaspoon ground black pepper, 1 teaspoon A1 steak sauce, 1½ limes

Video

Notes

Barbacoa Beef Recipe: Here is my favorite recipe for barbacoa beef.
If you don’t want to use barbacoa meat, you can use other types of meat, including pulled chicken prepared the same way.
Use fresh lime juice, not bottled.
Add some cheese on top for a little something extra.
Both hard and soft shell tortillas work well.
You can use store-bought tomatillo salsa.

Storage: Store barbacoa beef, pico de gallo, and red tomatillo salsa in individual airtight containers in the refrigerator for up to 3 days. When ready to assemble, heat the beef and continue with the recipe as instructed.

Nutrition