Savory Barbacoa Beef Tacos

Savory Barbacoa Beef Tacos


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This recipe makes enough meat for 30 tacos, making it perfect for parties! Even if you don't need all those tacos, you can freeze the meat for another night.

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Time needed

8-10 hour cooking

Serving Size / Yield

30 tacos


  • 4 chipotle peppers from a can, minced, with sauce
  • 1 medium bunch cilantro, chopped
  • 1 medium red onion, peeled and chunked
  • 1 head garlic, peeled and cloves smashed
  • 1 tsp. ground cloves
  • 1 Tbs. sea salt
  • juice of 4 limes
  • 1/2 C. cider vinegar
  • 5-7 lb. beef brisket
  • 4-6 C. beef stock
  • 5 bay leaves
  • To serve:
  • corn tortillas
  • diced onions
  • minced cilantro
  • salsa

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In a crockpot combine the chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar.Put the brisket on top of the mixture. Cover the meat with the beef stock and put the bay leaves on top. Turn the meat a few times in the sauce.

Cover and cook for 8 to 10 hours on low. Shred the meat using two forks. Put the beef in a bowl and ladle the sauce from the crockpot over them. The meat should be holding the liquid but not swimming in it.

Serve in tortillas topped with onion, cilantro, and salsa.

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