Happy National Taco Day!

Barbacoa Tacos are one of my favorites! This recipe is easy and can cook overnight without having to keep an eye on it. Not to mention, it is delicious! I hope y’all enjoy 🙂

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Ingredients:

2.5- 3Lbs Angus Chuck Roast
1 ½ Tbsp Salt
4 Garlic Cloves
½ Medium-Large Onion
2 Bay Leaves
3 All Spice Berries (Pimienton or Pimienta Grande)
4 Guajillo/Cascabel Chiles – Stemmed and Seeded
4 Cups Water

Toppings:
Traditional toppings include diced cilantro and onion, squeezed lime, and your favorite salsa!

Directions:

1. Add your Roast to your crock-pot. I like to pick a roast that has a little bit of fat. It adds good flavor and the fat is easy to remove once the roast is cooked.
2. Sprinkle your salt over your roast.
3. Toss all the remaining ingredients into your crockpot. Make sure all your ingredients are submerged under water* I did not show this in the tutorial.
4. Cover and cook on low for 6-8 hours or until meat is fully cooked and tender. I cooked mine overnight for 8 hours and it was perfect!
5. Remove meat from crock-pot and transfer to a bowl. Set aside.
6. Remove guajillo chiles and set aside- We will use these in a bit!
7. Strain the remaining broth and set aside. Toss all remaining spices.

Fun Fact- This broth, also called “Consome” in Spanish, is served as a dish on its own. It is traditionally served with lime juice and chopped onion and cilantro.

8. Finely shred your barbacoa meat. Optional Remove any excess fat – You can keep the fat if you wish.
9. *OPTIONAL – SKIP to step 11 if you do not want to do this step* Add the paste from the inside of the guajillo chiles back into your barbacoa. This adds flavor and color to your meat. You can do this multiple ways. The best way to describe this process is to imagine you are scraping a vanilla bean and extracting the paste. In the video, I chopped the chiles and used my fingers to wring the paste from the chiles. You can also open each chile individually and use a knife/spoon to scrape the paste out. Whatever works! Just make sure not to add back any chile skin.
10. Incorporate the paste into your meat.
11. *Add back some of the broth you set aside. I added approximately ¾ of a cup. Add broth depending on the consistency you like your meat. If you like yours on the juicy side, add more broth.
12. Add Salt to Taste.
13. All Done!

Use this barbacoa in your favorite tacos, burrito bowls, quesadillas – whatever your heart desires! This is the perfect recipe to prep the night before, cook overnight and it will be ready to go first thing in the morning! Is there anything better than delicious barbacoa tacos for breakfast?

*Important Info*
A good rule of thumb is 1 lb of meat for every 1 person. This recipe makes roughly 3 servings. If you want to double the recipe, just make sure your crockpot Is large enough to accommodate a 6lb roast and 8 cups of water.