Quick Barbacoa Tacos
Tender shredded beef with warm spices, ready in 20 minutes using rotisserie-style shortcuts. Pile into warm tortillas with fresh toppings for an authentic Mexican favorite.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb beef chuck roast, 2 inches thick
- 1 medium onion, quartered
- 4 cloves garlic cloves, crushed
- 2 tbsp cumin, chiles, and oregano (dried spice blend)
- 2 tbsp lime juice
- 8 count corn tortillas, flour tortillas, or both
Instructions
- 1
Pat beef dry and season all over with salt and black pepper.
- 2
Heat olive oil in a large heavy-bottomed pot over medium-high until shimmering, ~90 seconds.
- 3
Sear beef without moving until deeply browned, ~4 minutes per side.
- 4
Remove beef and add onion and garlic to the pot; stir until fragrant, ~1 minute.
- 5
Sprinkle spice blend over aromatics and stir constantly for 30 seconds to toast.
- 6
Return beef to pot, add 1 cup water and lime juice, cover with a lid.
- 7
Reduce heat to medium-low and simmer until beef shreds easily with a fork, ~12 minutes.
- 8
Remove beef to a cutting board and shred into bite-sized pieces with two forks.
- 9
Return shredded beef to pot with cooking liquid and stir to combine.
- 10
Warm tortillas in a dry skillet or directly over a flame for 10 seconds per side.
- 11
Fill tortillas with barbacoa and top with diced onion, cilantro, and lime wedges.
Tools you’ll need
- heavy-bottomed pot with lid (6-quart or larger)
- cutting board
- two forks for shredding
- skillet or cast iron griddle for warming tortillas
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