Barbacoa Tacos (with authentic salsa verde)
A classic you’ll add to your dinner rotation.
Barbacoa beef is one of the easiest dinners on my list, but it never sacrifices flavor. My kids love this, it makes the best leftovers, and it’s even easy to prepare for a crowd! Having this recipe in your arsenal is a true dinner time hack.
Stovetop vs. Crockpot
Although the recipe instructions cook this on the stovetop, it can be made even easier with a crockpot. Simply sear off the beef, add everything into the crockpot, and forget about it! If using a slow cooker, cook on low for 8 hours or high for 6 hours.
Don’t skip the salsa verde.
I’m begging you! Don’t skip this! This homemade tomatillo salsa will truly blow your mind, and it takes these homemade tacos and makes them taste like you grabbed them from an authentic Mexican food truck. It’s quick and easy, and it’s truly a show stopper.
Barbacoa Tacos (with authentic salsa verde)
Ingredients
BARBACOA:
- 1 Chuck Roast
- 4 cups Beef Bone Broth
- ½ of a White Onion
- 1 tbsp Cumin
- 2 tsp Oregano
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Salt
- 3 Bay Leaves
- Tortillas
- Chihuahua Cheese, Cilantro, and White Onion for topping.
SALSA VERDE:
- 8 Tomatillos
- 1 Jalapeño (seeds removed)
- 1 Serrano Pepper (seeds removed)
- ½ of an Onion
- 3 Garlic Cloves
- 1 cup Water
- 1 Bunch of Cilantro
- 1 tsp Salt
Instructions
- Heat a dutch oven or stainless steel pot over medium high heat. Pat your chuck roast dry and salt it well. Sear the roast in the hot, oiled pot until it is browned on all sides.Â
- Add the bone broth, onion, cumin, chili powder, oregano, paprika, garlic powder, onion powder, salt, and bay leaves to the pot. Bring it to a boil, then cover and low the heat to low/medium. Allow the beef to simmer for 3-4 hours, or until it is tender and falling apart. NOTE: Alternatively, you can add all of the ingredients after searing the beef into a crockpot! Cook on low for 8 hours or on high for 6 hours.Â
- Meanwhile, prepare your salsa. Heat a bit of oil over medium heat in a skillet. Add the tomatillos, jalapeño, Serrano pepper, onion, and garlic to the hot skillet. Allow everything to char on all sides, then cover and lower the heat to medium/low. Allow the veggies to cook like this for around 10 minutes, until everything is soft and cooked through.Â
- Add the charred vegetables to a blender, along with the water, cilantro, and salt. Blend until very smooth, then set aside and refrigerate until you are ready to serve the tacos.
- Once fully cooked, shred the barbacoa and serve on warm tortillas with all your favorite toppings.Â
