18 Flavorful Barbacoa Recipes for Taco Tuesday

Taco Tuesday just got a major upgrade with these 18 Flavorful Barbacoa Recipes that’ll have your taste buds dancing! Whether you crave slow-cooked tenderness, quick Instant Pot magic, or smoky grilled goodness, we’ve got a melt-in-your-mouth option for every home cook. Say goodbye to boring tacos—these bold, juicy flavors are about to steal the spotlight. Ready to spice things up? Let’s dive in!

Classic Beef Barbacoa Tacos

Absolutely nothing beats the rich, tender flavors of Classic Beef Barbacoa Tacos, a dish that transforms simple ingredients into a mouthwatering meal. Let’s dive into making this crowd-pleaser with ease and confidence.

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• A couple of garlic cloves, minced
• A splash of apple cider vinegar
• 1 cup beef broth
• 2 tbsp lime juice
• 1 tbsp ground cumin
• 1 tsp dried oregano
• Salt to your liking
• Corn tortillas for serving
• A handful of fresh cilantro, chopped
• 1 onion, diced

Instructions

1. Preheat your slow cooker on the high setting to get it ready for the beef.
2. Season the beef chunks generously with salt, ensuring each piece is well-coated for maximum flavor.
3. Place the beef in the slow cooker, adding the minced garlic, apple cider vinegar, beef broth, lime juice, ground cumin, and dried oregano around it.
4. Cover and cook on high for 6 hours, or until the beef is fork-tender. Tip: Resist the urge to peek too often to keep the heat consistent.
5. Once cooked, use two forks to shred the beef directly in the slow cooker, mixing it well with the juices. Tip: This step is easier if the beef is still warm.
6. Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a clean towel to stay warm until serving.
7. Serve the shredded beef on the warm tortillas, topped with diced onion and fresh cilantro.

Now, these tacos boast a perfect balance of tender, juicy beef with a hint of tanginess from the lime and vinegar. Try serving them with a side of pickled red onions for an extra zing that cuts through the richness beautifully.

Slow Cooker Lamb Barbacoa

Delving into the world of slow-cooked meats, today we’re focusing on a dish that’s as flavorful as it is forgiving. Perfect for beginners, this Slow Cooker Lamb Barbacoa recipe will guide you through each step, ensuring a delicious outcome every time.

Ingredients

• 3 lbs of lamb shoulder, cut into chunks
• A couple of cloves of garlic, minced
• A splash of apple cider vinegar
• 2 cups of chicken broth
• A handful of dried oregano
• 1 tbsp of ground cumin
• 1 tsp of salt
• A dash of black pepper
• 2 bay leaves

Instructions

1. Start by placing the lamb chunks into your slow cooker.
2. Add the minced garlic, apple cider vinegar, chicken broth, dried oregano, ground cumin, salt, black pepper, and bay leaves to the slow cooker.
3. Give everything a good stir to ensure the lamb is evenly coated with the spices and liquids.
4. Cover and cook on low for 8 hours. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature and extend cooking time.
5. After 8 hours, remove the bay leaves and use two forks to shred the lamb directly in the slow cooker. Tip: If the meat isn’t falling apart easily, it may need another hour of cooking.
6. Let the barbacoa sit for about 10 minutes before serving to allow the flavors to meld together even more. Tip: This is the perfect time to warm up your tortillas or prepare any sides.

Best enjoyed when the lamb is tender and juicy, with a rich, aromatic flavor that’s perfectly balanced by the acidity of the apple cider vinegar. Serve it in tacos, over rice, or even as a filling for sandwiches for a versatile meal that’s sure to impress.

Spicy Pork Barbacoa Bowls

Zesty and full of flavor, these Spicy Pork Barbacoa Bowls are a perfect way to spice up your weeknight dinner routine. Let’s break down how to make them, step by step, ensuring even beginners can follow along with ease.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• A couple of cloves of garlic, minced
• A splash of apple cider vinegar
• 1 cup of chicken broth
• 2 tbsp chipotle peppers in adobo sauce, chopped
• 1 tbsp ground cumin
• 1 tsp dried oregano
• Salt, just enough to season
• A drizzle of olive oil
• 1 lime, juiced
• A handful of fresh cilantro, chopped

Instructions

1. Heat a drizzle of olive oil in a large pot over medium-high heat. Tip: Make sure the pot is hot before adding the pork to get a good sear.
2. Add the pork chunks to the pot, seasoning with salt, and sear until all sides are browned, about 3-4 minutes per side.
3. Throw in the minced garlic, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom.
5. Add the chicken broth, chipotle peppers, cumin, and oregano, stirring to combine.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 2 hours, or until the pork is fork-tender. Tip: Check occasionally to ensure there’s enough liquid; add a bit more broth if needed.
7. Once the pork is tender, remove the lid and increase the heat to medium. Let the liquid reduce slightly, about 10 minutes.
8. Stir in the lime juice and chopped cilantro before serving.

Creating a symphony of flavors, the pork turns out incredibly tender, with a spicy kick balanced by the freshness of lime and cilantro. Serve these bowls over rice with a side of avocado slices for a creamy contrast.

Authentic Mexican Barbacoa de Res

For those looking to dive into the rich flavors of traditional Mexican cuisine, this barbacoa de res recipe is a perfect start. Follow these steps closely, and you’ll end up with a dish that’s both tender and packed with flavor.

Ingredients

• 3 lbs beef cheek or chuck roast, cut into large chunks
• A couple of dried bay leaves
• A splash of apple cider vinegar
• 1 cup beef broth
• 4 cloves garlic, minced
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp ground cloves
• Salt to your liking
• A handful of fresh cilantro, chopped
• 2 limes, cut into wedges
• Corn tortillas for serving

Instructions

1. Preheat your oven to 325°F (163°C). This low and slow temperature is key for tender barbacoa.
2. In a large Dutch oven, combine the beef, bay leaves, apple cider vinegar, beef broth, garlic, cumin, oregano, cloves, and salt. Tip: Make sure the beef is fully submerged in the liquid for even cooking.
3. Cover the pot with a tight-fitting lid and place it in the oven. Let it cook for about 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures the meat stays moist.
4. After 4 hours, check the meat. It should shred easily with a fork. If not, give it another 30 minutes.
5. Once done, remove the bay leaves and shred the beef directly in the pot, mixing it with the juices. Tip: For extra flavor, let the shredded meat sit in the juices for 10 minutes before serving.
6. Serve the barbacoa on warm corn tortillas, topped with fresh cilantro and a squeeze of lime.

Perfectly cooked barbacoa de res should melt in your mouth, with a balance of earthy spices and bright citrus notes. Try serving it with a side of pickled red onions for an extra kick of flavor.

Barbacoa Beef Quesadillas

Over the years, I’ve found that the secret to a truly unforgettable quesadilla lies in the quality of its filling, and that’s exactly what these Barbacoa Beef Quesadillas deliver. Let me walk you through how to make them, step by step, ensuring you end up with something truly special.

Ingredients

• 2 cups of shredded barbacoa beef (leftovers work great here!)
• 4 large flour tortillas
• A couple of cups of shredded Monterey Jack cheese
• A splash of vegetable oil
• Half a cup of diced onions
• A handful of chopped cilantro
• A lime, cut into wedges

Instructions

1. Heat a splash of vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced onions to the skillet, sautéing until they’re translucent and slightly golden, roughly 3 minutes.
3. Mix in the shredded barbacoa beef, stirring occasionally, until it’s heated through, about 5 minutes. Tip: If the beef seems dry, a tablespoon of water can bring back its juiciness.
4. Lay out the flour tortillas on a clean surface, dividing the beef mixture and shredded Monterey Jack cheese evenly among them, placing the fillings on one half of each tortilla.
5. Fold the tortillas over the filling, pressing down gently. Tip: A warm tortilla is more pliable, so if yours are stiff, a quick 10-second zap in the microwave can make them easier to fold.
6. Return the skillet to medium heat and cook each quesadilla for about 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Tip: Don’t overcrowd the skillet; cook one quesadilla at a time for the best results.
7. Transfer the cooked quesadillas to a cutting board, let them sit for a minute, then slice into wedges.
8. Garnish with chopped cilantro and serve with lime wedges on the side.

Absolutely, the contrast between the crispy tortilla and the tender, flavorful barbacoa beef is a game-changer. For an extra kick, serve with a side of spicy salsa or a dollop of sour cream to balance the richness.

Chicken Barbacoa Enchiladas

Kickstart your culinary adventure with these Chicken Barbacoa Enchiladas, a dish that combines tender, flavorful chicken with the rich, smoky essence of barbacoa, all wrapped up in soft tortillas and smothered in a savory sauce. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• 2 cups of shredded cooked chicken
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 cup of your favorite enchilada sauce
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• A pinch of salt
• 8 corn tortillas
• 1 cup of shredded cheese (cheddar or Monterey Jack works great)
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas.
2. Heat a splash of olive oil in a skillet over medium heat, then sauté the minced garlic until fragrant, about 30 seconds.
3. Add the shredded chicken, ground cumin, smoked paprika, and a pinch of salt to the skillet. Stir well to combine and cook for about 2 minutes to let the flavors meld.
4. Warm the corn tortillas for about 20 seconds in the microwave to make them pliable for rolling.
5. Divide the chicken mixture evenly among the tortillas, rolling each one tightly and placing them seam side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas, ensuring they’re fully covered, then sprinkle the shredded cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with chopped fresh cilantro before serving.

Ready to enjoy, these Chicken Barbacoa Enchiladas boast a perfect balance of smoky and savory flavors, with a texture that’s both tender and slightly crispy from the baked cheese. Serve them with a side of sour cream or avocado slices for an extra touch of creaminess.

Barbacoa Street Tacos with Pineapple Salsa

These Barbacoa Street Tacos with Pineapple Salsa are a vibrant, flavorful journey straight to the streets of Mexico, right from your kitchen. Today, we’ll walk through each step to ensure you can recreate this dish with confidence, even if you’re just starting your cooking adventure.

Ingredients

• 2 lbs of beef chuck roast, cut into chunks
• A couple of cloves of garlic, minced
• A splash of apple cider vinegar
• 1 cup of beef broth
• 2 tbsp of chipotle peppers in adobo sauce
• 1 tsp of ground cumin
• 1 tsp of dried oregano
• Salt to taste
• 1 small pineapple, diced
• 1/2 red onion, finely chopped
• A handful of cilantro, chopped
• Juice of 1 lime
• Corn tortillas

Instructions

1. In a large pot, combine the beef chuck roast, minced garlic, apple cider vinegar, beef broth, chipotle peppers, cumin, oregano, and salt. Stir to mix well.
2. Cover the pot and simmer on low heat for about 4 hours, or until the beef is tender and easily shreds with a fork. Tip: Stir occasionally to prevent sticking.
3. While the beef cooks, prepare the pineapple salsa by mixing the diced pineapple, red onion, cilantro, and lime juice in a bowl. Set aside to let the flavors meld.
4. Once the beef is done, shred it using two forks, mixing it back into the juices in the pot for extra flavor.
5. Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them warm by wrapping them in a clean kitchen towel.
6. Assemble the tacos by placing a generous amount of shredded beef on each tortilla, topped with a spoonful of pineapple salsa. Tip: For an extra kick, add a few slices of fresh jalapeño.

You’ll love the tender, juicy texture of the barbacoa paired with the sweet and tangy pineapple salsa. Serve these tacos with a side of black beans and rice for a complete meal that’s sure to impress.

Barbacoa Stuffed Bell Peppers

Discover how to transform simple ingredients into a mouthwatering meal with these Barbacoa Stuffed Bell Peppers. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• 4 large bell peppers, any color
• 1 lb beef chuck roast, cut into chunks
• a splash of apple cider vinegar
• a couple of garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• a pinch of salt and pepper
• 1 cup beef broth
• 1/2 cup tomato sauce
• 1 cup cooked rice
• a handful of fresh cilantro, chopped
• 1/2 cup shredded cheese, like Monterey Jack

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Save the tops for a rustic presentation.
3. In a large pot, combine the beef chuck roast, apple cider vinegar, garlic, cumin, oregano, salt, pepper, beef broth, and tomato sauce. Bring to a simmer over medium heat.
4. Cover and cook on low for about 3 hours, or until the beef is tender and shreds easily. Tip: Stir occasionally to prevent sticking.
5. Once the beef is cooked, shred it using two forks and mix in the cooked rice and cilantro.
6. Stuff the bell peppers with the beef and rice mixture, then top with shredded cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.

When you pull these peppers out of the oven, you’ll be greeted by the rich aroma of barbacoa and melted cheese. The peppers should be tender but still hold their shape, offering a perfect contrast to the juicy, flavorful filling. Serve them with a side of sour cream or avocado slices for an extra touch of creaminess.

Barbacoa Nachos with Guacamole

Gathering around the table for a hearty snack just got more exciting with these Barbacoa Nachos topped with fresh guacamole. Perfect for game day or a cozy night in, this dish combines tender, flavorful barbacoa with the creamy texture of homemade guacamole, all layered over crispy tortilla chips.

Ingredients

• 2 cups of shredded barbacoa beef
• A bag of your favorite tortilla chips
• A couple of ripe avocados
• A splash of lime juice
• A handful of chopped cilantro
• A small diced onion
• A pinch of salt
• A dash of cumin
• A cup of shredded cheese (cheddar or Mexican blend)
• A dollop of sour cream (optional)

Instructions

1. Preheat your oven to 350°F to get ready for melting the cheese.
2. Spread the tortilla chips evenly on a large baking sheet.
3. Sprinkle the shredded barbacoa beef over the chips, ensuring even distribution.
4. Top with the shredded cheese, covering the beef and chips thoroughly.
5. Bake in the preheated oven for about 5 minutes, or until the cheese is fully melted and bubbly.
6. While the nachos bake, mash the avocados in a bowl with the lime juice, cilantro, onion, salt, and cumin to make the guacamole.
7. Once the nachos are out of the oven, spoon the guacamole over the top.
8. Add a dollop of sour cream if desired, and serve immediately.

The contrast between the crispy chips, melt-in-your-mouth barbacoa, and creamy guacamole creates a symphony of textures. For an extra kick, drizzle with hot sauce or serve with a side of pickled jalapeños.

Barbacoa Beef Empanadas

Venturing into the world of homemade empanadas can be a delightful journey, especially when you start with something as flavorful as Barbacoa Beef Empanadas. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups of shredded barbacoa beef (leftovers work great!)
• 1 cup of shredded Monterey Jack cheese
• 1/2 cup of diced onions
• a splash of olive oil
• a couple of minced garlic cloves
• 1 tsp of ground cumin
• 1/2 tsp of smoked paprika
• salt to your liking
• 2 packs of store-bought empanada dough (or homemade if you’re feeling ambitious)
• 1 egg, beaten (for that golden finish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat a splash of olive oil in a pan over medium heat, then sauté the diced onions until they’re translucent, about 3 minutes.
3. Add the minced garlic, ground cumin, and smoked paprika to the pan, stirring for about 30 seconds until fragrant. Tip: Toasting the spices briefly unlocks their full flavor.
4. Toss in the shredded barbacoa beef, mixing well to combine with the onions and spices. Cook for another 2 minutes to warm through, then remove from heat.
5. Stir in the shredded Monterey Jack cheese until it starts to melt into the beef mixture. Tip: The cheese acts as a binder, keeping the filling moist and cohesive.
6. Roll out your empanada dough on a lightly floured surface and cut into circles using a 5-inch cutter or a bowl as a guide.
7. Place a generous tablespoon of the beef and cheese mixture onto each dough circle, then fold over to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Don’t overfill, or the empanadas might burst open during baking.
8. Arrange the empanadas on the prepared baking sheet, brush the tops with beaten egg for a glossy finish, and bake for 20-25 minutes until golden brown.

Hot out of the oven, these empanadas boast a crispy exterior giving way to a juicy, flavorful filling. Serve them with a side of fresh salsa or avocado crema for an extra kick, making them perfect for any gathering or a cozy night in.

Barbacoa Tostadas with Pickled Onions

Barbacoa tostadas with pickled onions are a vibrant, flavorful dish that’s surprisingly simple to make at home. By following these steps, you’ll create a meal that’s both satisfying and packed with layers of texture and taste.

Ingredients

• 2 cups of shredded barbacoa beef
• 4 tostada shells
• 1/2 cup of pickled onions (just a quick pickle with vinegar, sugar, and salt)
• A handful of fresh cilantro, roughly chopped
• A splash of lime juice
• A couple of tablespoons of crumbled queso fresco
• 1/2 cup of refried beans
• A drizzle of crema

Instructions

1. Preheat your oven to 350°F to warm the tostada shells for about 5 minutes, just until they’re crisp but not browned.
2. While the shells warm, heat the refried beans in a small pot over medium heat, stirring occasionally, until they’re smooth and spreadable, about 5 minutes.
3. Spread a generous layer of refried beans onto each tostada shell as soon as they come out of the oven.
4. Top the beans with the shredded barbacoa beef, distributing it evenly among the tostadas.
5. Scatter the pickled onions over the beef, followed by a sprinkle of cilantro and a drizzle of lime juice for brightness.
6. Finish each tostada with a sprinkle of queso fresco and a light drizzle of crema for a creamy contrast.

When you take a bite, the crisp shell gives way to the creamy beans, tender beef, and tangy onions, creating a perfect balance. For an extra kick, serve with a side of spicy salsa or avocado slices.

Barbacoa Chili with Beans

Let’s dive into making a comforting bowl of Barbacoa Chili with Beans, perfect for those cozy nights in. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 2 lbs of beef chuck, cut into chunks
• A splash of olive oil
• 1 large onion, diced
• 4 cloves of garlic, minced
• 2 cups of beef broth
• A couple of chipotle peppers in adobo, chopped
• 1 tbsp of ground cumin
• 1 tbsp of dried oregano
• 2 cans (15 oz each) of pinto beans, drained and rinsed
• Salt, to your liking

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Pour in the beef broth, then add the chopped chipotle peppers, ground cumin, and dried oregano. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 2 hours, stirring occasionally. Tip: The low and slow cooking makes the beef incredibly tender.
5. After 2 hours, add the drained and rinsed pinto beans to the pot. Continue to simmer, uncovered, for another 30 minutes. Tip: The beans will thicken the chili, so keep an eye on the consistency.
6. Season with salt to your liking, then remove from heat.

This Barbacoa Chili with Beans is rich, smoky, and has a melt-in-your-mouth texture. Try serving it over a bed of rice or with a side of warm cornbread for an extra comforting meal.

Barbacoa Beef Sliders with Chipotle Mayo

Delving into the world of sliders, these Barbacoa Beef Sliders with Chipotle Mayo are a game-changer for any gathering. Perfect for beginners, this recipe breaks down the process into simple, manageable steps.

Ingredients

• 2 lbs of beef chuck roast, cut into chunks
• A couple of cloves of garlic, minced
• A splash of apple cider vinegar
• 1 cup of beef broth
• 2 tbsp of chipotle peppers in adobo sauce, finely chopped
• 1 tsp of ground cumin
• 1 tsp of dried oregano
• Salt to your liking
• 1/2 cup of mayonnaise
• 1 tbsp of lime juice
• 12 slider buns
• A handful of cilantro, chopped
• 1 small onion, thinly sliced

Instructions

1. Preheat your slow cooker on the high setting.
2. Place the beef chunks into the slow cooker, adding the minced garlic, apple cider vinegar, beef broth, chipotle peppers, cumin, oregano, and salt. Stir to combine.
3. Cover and cook on high for 6 hours, or until the beef is tender enough to shred with a fork. Tip: For even more flavor, let the beef marinate in the spices overnight before cooking.
4. While the beef cooks, mix the mayonnaise with lime juice in a small bowl to create the chipotle mayo. Refrigerate until ready to use.
5. Once the beef is done, shred it using two forks, mixing it back into the juices in the slow cooker.
6. Toast the slider buns lightly for extra crunch. Tip: A quick toast in a dry pan over medium heat for about 30 seconds per side does the trick.
7. Assemble the sliders by spreading chipotle mayo on the bottom bun, adding a generous amount of shredded beef, and topping with cilantro and sliced onions. Tip: For a twist, add a slice of avocado or a sprinkle of cheese.

Absolutely bursting with flavor, these sliders offer a tender, juicy bite with a smoky kick from the chipotle mayo. Serve them with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Barbacoa Breakfast Burritos

Here’s how to whip up some delicious Barbacoa Breakfast Burritos that’ll kickstart your morning with a bang. These burritos are packed with flavor and are surprisingly simple to make, even for beginners.

Ingredients

• 2 cups of shredded barbacoa beef
• 4 large eggs
• A splash of milk
• A couple of large flour tortillas
• 1/2 cup of shredded cheese (cheddar or your favorite blend)
• A drizzle of olive oil
• Salt and pepper, just a pinch
• 1/4 cup of diced onions
• 1/4 cup of chopped cilantro
• A squeeze of lime juice

Instructions

1. Heat a drizzle of olive oil in a skillet over medium heat. Tip: Make sure the skillet is hot before adding ingredients to avoid sticking.
2. Add the diced onions to the skillet, sautéing until they’re translucent, about 2 minutes.
3. In a bowl, whisk together the eggs, a splash of milk, salt, and pepper. Pour this mixture into the skillet with the onions.
4. Cook the eggs, stirring occasionally, until they’re just set, about 3 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook slightly when added to the burrito.
5. Warm the flour tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
6. Divide the shredded barbacoa beef, scrambled eggs, shredded cheese, and chopped cilantro evenly among the tortillas.
7. Add a squeeze of lime juice over the filling for an extra zing. Tip: The lime juice brightens up the flavors beautifully.
8. Fold the sides of the tortillas in, then roll them up tightly to enclose the filling.
9. Serve the burritos immediately, or wrap them in foil to keep warm. They’re perfect with a side of salsa or avocado for dipping.

Barbacoa Breakfast Burritos are a hearty, flavorful way to start your day. The tender barbacoa pairs perfectly with the fluffy eggs and melted cheese, all wrapped in a soft tortilla. For an extra kick, try adding a dash of hot sauce or a spoonful of pico de gallo inside before rolling.

Barbacoa Tamales with Red Sauce

Unwrap the flavors of tradition with these Barbacoa Tamales with Red Sauce, a dish that combines tender, slow-cooked meat with the comforting embrace of masa. Perfect for beginners, this recipe guides you through each step to ensure your tamales are as authentic as they are delicious.

Ingredients

• 2 cups of masa harina
• 1 cup of beef broth, warmed up
• A splash of vegetable oil
• A couple of garlic cloves, minced
• 1 tbsp of ground cumin
• 2 lbs of beef chuck, cut into chunks
• A handful of dried corn husks, soaked
• 1 cup of red chili sauce
• A pinch of salt

Instructions

1. Start by mixing the masa harina with the warm beef broth in a large bowl until it forms a smooth dough. Tip: The dough should be sticky but not wet; adjust with more masa or broth as needed.
2. Heat a splash of vegetable oil in a large pot over medium heat. Add the minced garlic and ground cumin, stirring for about 30 seconds until fragrant.
3. Add the beef chunks to the pot, browning them on all sides. This should take about 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece browns nicely.
4. Pour in the red chili sauce and a pinch of salt. Reduce the heat to low, cover, and let it simmer for 3 hours until the beef is fork-tender. Tip: Check occasionally to add a bit of water if the sauce gets too thick.
5. While the beef cooks, prepare the corn husks by soaking them in warm water for about 30 minutes until they’re pliable.
6. Once the beef is ready, shred it using two forks and mix it back into the sauce.
7. Spread a thin layer of masa dough onto each corn husk, then add a spoonful of the barbacoa filling in the center.
8. Fold the husks to enclose the filling, then steam the tamales for 1 hour over boiling water. Tip: Make sure the water doesn’t touch the tamales to prevent them from getting soggy.

Zesty and rich, these Barbacoa Tamales with Red Sauce offer a perfect balance of spicy and savory, wrapped in a soft, steamed masa. Serve them with extra red sauce on the side for dipping, or pair with a fresh salad to cut through the richness.

Barbacoa Beef Soup with Lime

Every now and then, we all crave a dish that’s both comforting and bursting with flavor, and this Barbacoa Beef Soup with Lime is just that. It’s a hearty, tangy, and slightly spicy soup that’s perfect for any day of the week.

Ingredients

• 2 lbs of beef chuck, cut into 1-inch cubes
• A splash of olive oil
• 1 large onion, diced
• 4 cloves of garlic, minced
• 2 cups of beef broth
• 1 cup of water
• A couple of bay leaves
• 1 tbsp of ground cumin
• 1 tsp of dried oregano
• 1/2 tsp of ground cloves
• Juice of 2 limes
• Salt to taste
• A handful of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the beef cubes and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Throw in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Pour in the beef broth and water, then add the bay leaves, ground cumin, dried oregano, and ground cloves. Tip: Toasting the spices before adding them can enhance their flavor.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Once the beef is tender, stir in the lime juice and salt to taste.
7. Garnish with fresh cilantro before serving.

Serve this soup with a side of warm tortillas or over a bed of rice for a more filling meal. The lime adds a bright acidity that cuts through the richness of the beef, making each spoonful perfectly balanced.

Barbacoa Beef and Rice Casserole

Here’s a comforting dish that combines tender barbacoa beef with fluffy rice, all baked together in a casserole that’s sure to please. It’s perfect for a cozy dinner or meal prepping for the week ahead.

Ingredients

• 2 cups of cooked barbacoa beef, shredded
• 1 cup of white rice, uncooked
• 2 cups of beef broth
• 1 can (10 oz) of diced tomatoes with green chilies
• 1 small onion, diced
• 2 cloves of garlic, minced
• a splash of olive oil
• a couple of handfuls of shredded cheese (cheddar or Monterey Jack works great)
• salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3-4 minutes.
3. Tip: Don’t rush the onions and garlic; letting them cook slowly builds a deeper flavor base for your casserole.
4. Stir in the uncooked rice, beef broth, and diced tomatoes with green chilies. Bring the mixture to a simmer, then remove from heat.
5. Tip: If you like a bit more heat, feel free to add a diced jalapeño or a sprinkle of chili powder at this stage.
6. Fold in the shredded barbacoa beef and season with a pinch of salt and pepper. Pour the mixture into the prepared baking dish.
7. Sprinkle the top with shredded cheese, covering the casserole evenly.
8. Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the cheese is bubbly and slightly golden.
9. Tip: Let the casserole sit for 5 minutes after baking; this helps the layers set and makes serving easier.

Bubbly cheese tops off this hearty casserole, with the barbacoa beef adding a rich, slightly spicy depth to the fluffy rice. Serve it with a side of avocado slices or a dollop of sour cream for an extra touch of creaminess.

Barbacoa Tacos with Avocado Crema

Ready to dive into making some mouthwatering Barbacoa Tacos with Avocado Crema? This dish combines tender, flavorful meat with a creamy, tangy sauce that’s sure to impress. Let’s get started with the ingredients you’ll need.

Ingredients

• 2 lbs of beef chuck roast, cut into chunks
• A couple of cloves of garlic, minced
• A splash of apple cider vinegar
• 1 cup of beef broth
• 2 tbsp of lime juice
• 1 tbsp of ground cumin
• 1 tsp of dried oregano
• Salt to your liking
• 1 ripe avocado
• 1/2 cup of sour cream
• A handful of cilantro, chopped
• Corn tortillas for serving

Instructions

1. In a large pot, combine the beef chuck roast, minced garlic, apple cider vinegar, beef broth, lime juice, ground cumin, dried oregano, and salt. Stir to mix well.
2. Cover the pot and cook on low heat for about 6 hours, or until the beef is tender and easily shreds with a fork. Tip: The longer it cooks, the more flavorful it becomes.
3. While the beef is cooking, make the avocado crema by blending the ripe avocado, sour cream, and chopped cilantro until smooth. Tip: For a thinner consistency, add a splash of water.
4. Once the beef is done, shred it using two forks and mix it back into the pot with the cooking juices.
5. Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them warm by wrapping them in a clean kitchen towel.
6. Assemble the tacos by placing a generous amount of shredded beef on each tortilla and topping with the avocado crema.

Tender, juicy barbacoa paired with the smooth, creamy avocado crema creates a perfect balance of flavors and textures. Try serving these tacos with a side of pickled onions for an extra kick of flavor.

Conclusion

With 18 mouthwatering barbacoa recipes, your Taco Tuesday just got a major upgrade! Whether you prefer classic slow-cooked beef or bold vegetarian twists, there’s something here for every home cook. Try a recipe (or three!), leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking—may your tacos always be flavorful and your tortillas never tear!