Tender, slow-cooked beef barbacoa tucked into warm corn tortillas and served with a rich, savory consomé for dipping. This recipe delivers deep chile flavor, juicy shredded beef, and a comforting, restaurant-style taco experience made right at home.

Why You’ll Love This Recipe

These tacos are incredibly flavorful thanks to dried chilies, warm spices, and slow cooking. The beef turns melt-in-your-mouth tender, while the consomé adds an extra layer of richness that makes every bite more satisfying. This recipe is versatile, great for gatherings, and can be made in a slow cooker or pressure cooker with reliable results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef barbacoa
2 1/2 pounds beef chuck roast or beef brisket
3 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
1/4 cup apple cider vinegar
4 garlic cloves
1 small onion, chopped (about 3/4 cup)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 teaspoon fine salt
1/4 teaspoon ground black pepper
2 cups beef broth

For the consomé
2 cups reserved cooking liquid from the barbacoa
1 bay leaf
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

For the tacos
12 corn tortillas
1/2 cup finely chopped onion
1/2 cup chopped fresh cilantro
2 limes, cut into wedges

Optional toppings
1/2 cup sliced radishes
1 ripe avocado, sliced
1/2 cup salsa

Directions

Begin by preparing the dried chilies. Place the guajillo and ancho chilies in a bowl and cover them with hot water. Let them soak for 15 to 20 minutes until softened. Drain well.

Transfer the softened chilies to a blender. Add the apple cider vinegar, garlic cloves, chopped onion, cumin, smoked paprika, oregano, salt, and black pepper. Blend until completely smooth, adding a small amount of soaking water if needed to achieve a thick sauce.

Place the beef chuck roast or brisket into a slow cooker or pressure cooker. Pour the chili sauce evenly over the meat and add the beef broth.

For a slow cooker, cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the beef is very tender.
For a pressure cooker, cook on high pressure for 60 minutes, then allow a natural pressure release.

Once cooked, remove the beef from the liquid and shred it using two forks. Return the shredded beef to the cooking liquid to keep it moist. Reserve at least 2 cups of the liquid for the consomé.

To prepare the consomé, strain 2 cups of the reserved cooking liquid into a small saucepan. Add the bay leaf and bring to a gentle simmer for 5 to 10 minutes. Season with salt and pepper to taste, then remove the bay leaf.

Warm the corn tortillas in a dry skillet or wrapped in a clean towel. Fill each tortilla with shredded barbacoa and top with chopped onion and cilantro. Serve with lime wedges and a small bowl of warm consomé on the side for dipping.

Servings and timing

This recipe yields approximately 12 tacos, serving 4 to 6 people.

Preparation time is about 30 minutes.
Cooking time ranges from 1 hour in a pressure cooker to up to 8 hours in a slow cooker.
Total time depends on the cooking method used, ranging from about 1 hour 45 minutes to 8 hours 30 minutes.

Variations

You can use beef cheek or beef shank instead of chuck roast for an even richer texture. For a slightly spicier barbacoa, add one dried chipotle chili to the sauce. The beef can also be served over rice or used as a filling for burritos or quesadillas.

Storage/Reheating

Store leftover barbacoa and consomé in separate airtight containers in the refrigerator for up to 4 days. To reheat, warm the beef gently in a saucepan with some of its cooking liquid to prevent drying out. The consomé can be reheated on the stovetop over low heat until hot.

FAQs

What cut of beef works best for barbacoa?

Beef chuck roast or brisket works best because both become tender and flavorful when slow-cooked.

Can I make this recipe ahead of time?

Yes, barbacoa tastes even better the next day and reheats very well.

Is the consomé necessary?

While optional, the consomé adds moisture and depth of flavor and is highly recommended.

Can I freeze the barbacoa?

Yes, the shredded beef freezes well for up to 3 months when stored in an airtight container.

Do I need a blender for the chili sauce?

A blender is ideal, but a food processor can also be used to achieve a smooth sauce.

How do I keep tortillas from breaking?

Warm the tortillas before filling them to keep them soft and flexible.

Can I use store-bought chili powder instead of dried chilies?

Dried chilies provide the best flavor, but chili powder can be used in a pinch with adjusted seasoning.

Is this recipe very spicy?

The chilies used are mild to medium, resulting in a rich flavor rather than intense heat.

Can I cook this in the oven?

Yes, the beef can be braised covered at 325°F (165°C) for about 3 to 4 hours until tender.

What sides pair well with these tacos?

Simple rice, beans, or a fresh salad complement these tacos nicely.

Conclusion

Beef Barbacoa Tacos with Consomé are a comforting, flavor-packed meal that brings slow-cooked goodness to your table. With tender shredded beef, aromatic spices, and a savory dipping broth, this recipe is perfect for family dinners, gatherings, or anytime you want tacos that feel extra special.

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