A few weeks ago, I shared my favorite barbacoa recipe with you, and today, I’m sharing one of my favorite ways to eat barbacoa, in tacos! Barbacoa tacos are the perfect way to use barbacoa beef because they really let all the fabulous flavor of the meat shine through. You don’t need to add tons of sour cream or cheese or salsa (though you can if you want to). These tacos are really about a few simple ingredients whose flavor and texture complement the incredibly good barbacoa and let it be the star of the show.
Ingredients
Barbacoa: This barbacoa recipe can be made on the stovetop or in the slow cooker (there are instructions for both in the recipe card below). It’s made with cut up chuck roast, so it comes out incredibly tender and rich. Tortillas: Use your favorite taco-size flour or corn tortillas. Cilantro and onion: Cilantro and finely diced onion add the perfect boost of flavor to these tacos. I prefer white onions here, but yellow will work if that’s what you’ve got. Radishes: If you don’t care for radishes, you can skip them, but they add a terrific crunch to the tacos that you might just love. Lime juice: A squeeze on lime juice adds the perfect tangy finishing touch before serving.
More Barbacoa Tacos Toppings
As I said, these tacos don’t need additional toppings, but if you want to add them, go for it. You might enjoy:
Fajita veggies Sour cream Cheese Chipotle yogurt sauce Beans
How to Make Barbacoa Tacos
Can you freeze barbacoa tacos?
I don’t recommend freezing assembled tacos, but barbacoa beef freezes extremely well. To freeze: Freeze shredded barbacoa in some of its juices in an airtight container or freezer bag for up to 3 months. To reheat: Defrost meat in the refrigerator and reheat in the microwave. For larger servings, you can also reheat the beef gently on the stove as long as there is enough liquid saved with it.
What to serve with barbacoa tacos?
I love to serve these tacos with a side of cilantro lime rice and a simple veggie side like roasted green beans or zucchini.
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