Name: Crock Pot Barbacoa Tacos
Prep time: 20 min
Cook time: PT-487811H1M57S
Total time: PT-487811H1M57S
Cuisine: Mexican
Ingredients: 5–7 pounds beef chuck roast; 2–3 chipotle peppers in adobo sauce; 1/2 cup fresh cilantro; 1 red onion, chopped; 4 cloves garlic; 1/4 cup lime juice; 2 tablespoons apple cider vinegar; 1/4 teaspoon ground cloves; 2 teaspoons ground cumin; 1 tablespoon dried oregano; 1 teaspoon black pepper; 1 1/2 teaspoons kosher salt; 2 bay leaves; 2–3 cups beef broth (enough to cover meat); Corn tortillas; 1/2 cup diced onion (for topping); 1/4 cup chopped cilantro (for topping); 1/2 cup queso fresco (for topping); Lime wedges (for serving)

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Crock Pot Barbacoa Tacos is one of those recipes I keep coming back to when I want to serve a crowd without spending all day in the kitchen. The slow cooker takes care of the heavy lifting, leaving me with tender, flavorful beef that I can turn into tacos, burritos, nachos, or even enchiladas.

Why You’ll Love This Recipe

I love this recipe because it makes a big batch of barbacoa that works beautifully for entertaining or meal prepping. The beef turns out juicy, spicy, and perfectly seasoned, and I can use it in so many different dishes beyond tacos. I especially like that I can make it ahead of time, freeze portions for later, or keep it warm in the slow cooker until guests are ready to eat. It’s versatile, easy, and full of bold flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the barbacoa:

Chipotle peppers in adobo sauce
Fresh cilantro
Red onion
Garlic
Lime juice
Apple cider vinegar
Ground cloves
Ground cumin
Oregano
Black pepper
Kosher salt
Bay leaves
Beef chuck roast (5–7 pounds)
Beef broth

For the tacos:

Corn tortillas
Diced onion
Cilantro
Queso fresco
Lime wedges

Directions

In a blender, combine chipotle peppers, cilantro, onion, garlic, lime juice, vinegar, cloves, cumin, oregano, pepper, and salt. Blend until smooth.
Pour half the sauce into a large slow cooker. Place the chuck roast on top. Add the rest of the sauce, bay leaves, and enough beef broth to cover the meat.
Cook on high for 4–6 hours or low for 8–10 hours, until the beef is tender and shreds easily.
Remove the beef to a cutting board, shred with two forks, then return it to the slow cooker to keep warm.
Warm tortillas over a gas flame or in a hot skillet until lightly charred.
Assemble tacos with barbacoa, onion, cilantro, queso fresco, and a squeeze of lime.

Servings and timing

This recipe makes about 20 servings, which is perfect for a party or for multiple meals. Prep time takes around 20 minutes, while the cook time is 8–10 hours on low or 4–6 hours on high.

Variations

I sometimes adjust the heat level by using only half a can of chipotle peppers instead of the full amount. For a change of pace, I like serving the barbacoa in burrito bowls with rice and beans, or layering it onto nachos with melted cheese and jalapeños. It also makes great enchiladas or can be used in a Mexican-inspired stew.

storage/reheating

I store leftover barbacoa in an airtight container in the fridge with some of its cooking juices, and it keeps for 4–5 days. When reheating, I use the microwave, stovetop, or simply warm it in the slow cooker again. For longer storage, I freeze cooled barbacoa in a sealed bag or container for up to 4 months. When I’m ready to use it, I thaw overnight in the fridge and reheat as usual.

FAQs

Can I make this recipe less spicy?

Yes, I reduce the spice by using only half a can of chipotle peppers instead of the full can.

Can I use a different cut of beef?

I prefer chuck roast because it has enough marbling to stay tender, but brisket works well too. Leaner cuts like sirloin tip aren’t ideal since they can dry out.

Can I make this in advance?

Yes, I often prepare the marinade up to two days in advance. I also cook the beef a day before serving and simply reheat it in the slow cooker.

Can I freeze barbacoa?

Absolutely. I freeze cooled barbacoa with some of its juices in a sealed container for up to 4 months. It reheats well after thawing overnight.

What toppings go best with barbacoa tacos?

I love keeping it simple with onion, cilantro, queso fresco, and lime. Sometimes I add pickled jalapeños, radishes, shredded lettuce, or salsa for extra flavor and crunch.

Conclusion

Crock Pot Barbacoa Tacos is one of my go-to recipes when I want bold flavor, easy prep, and plenty of food for family or guests. The slow cooker does all the work, and I end up with delicious shredded beef that I can serve in endless ways. Whether I’m making tacos, burritos, nachos, or even breakfast burritos, this recipe always delivers.