Beef Barbacoa Tacos

When Taco Tuesday and Cinco de Mayo fall on the same week, it’s a great excuse for even more tacos on the menu! These are amazing and what an absolute treat of a meal! 90% hands off and 100% amazing. A great weeknight or weekend meal for a crowd.

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Beef Barbacoa Tacos

Course: Main Course
Keyword: Gluten Free, Slow Cooker & Instant Pot, Weeknight Meals
Servings: 8 tacos
Author: Denise


  • 2 lbs beef chuck roast
  • 1 medium shallot diced
  • 4 garlic cloves minced
  • 1 cup beef or chicken broth
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp celery salt
  • 3 tsp cumin
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tbsp cilantro
  • Juice of 1 lime
  • 8 tortillas corn or flour


  • Mango peeled and diced
  • Angel hair coleslaw or shredded lettuce
  • Cojita cheese crumbled
  • Fresh cilantro chopped
  • Pickled red onions or shallots

Avocado cream:⁣

  • 2 avocados pitted and diced
  • ½ cup sour cream⁣
  • ½ cup avocado mayonnaise ⁣
  • 1 Tbsp lime juice⁣
  • Dash of kosher salt and pepper⁣


  • Cut beef into 4-6 large sections. Place in bottom of crockpot with garlic and shallots. Pour broth and squeeze lime around beef.
  • In a small bowl, combine spices from salt through cilantro. Sprinkle over beef.
  • Set crock pot on low for 8 hours. When finished, shred with two forks in crock pot.
  • Using tongs, spread shredded beef out on cookie sheet. Place directly under broiler for 7-8 minutes to gently crust and crisp edges.
  • While beef is broiling, warm tortillas.
  • Set up shredded beef, tortillas and toppings allowing everyone to build their own tacos.
  • Serve with side of beans or rice.

Avocado Cream⁣:⁣

  • Place all ingredients in food processor or blender. Blend until well combined.


Serves 4, 2 tacos each
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