By Becky Hardin
Published Mar 28, 2023
Barbacoa beef has such a zesty, flavorful taste that will take traditional tacos to a new level. If you want to prepare a meal for Taco Tuesday or any other day of the week, these Barbacoa Tacos are a must-have.
What’s in Barbacoa Tacos?
Flavorful Barbacoa beef is piled onto tortillas along with pico de Gallo, red cabbage, and more. You can make this meal from scratch and impress your family with your culinary skills! Serve ’em up on Taco Tuesday , Cinco de Mayo , or any regular old day.
- Barbacoa Meat : You’ll need to cook up this barbacoa meat as the first step in this recipe!
- Tortillas: I like flour tortillas, but corn or cassava flour tortillas will also work.
- Red Cabbage: Adds a bit of crunch.
- Limes: Adds acidity and zesty flavor to every component of this dish.
- Cilantro: Adds fresh herbal flavor to every component of this dish. You can use parsley instead if you’re not a fan.
- Pico De Gallo : Adds freshness to the dish.
- Onion: Adds earthy flavor and crunch to the red tomatillo salsa.
- Salt + Pepper: Enhances the flavors.
- Tomatillos: Create the base for the red tomatillo salsa.
- Garlic: Adds earthy flavor.
- Chipotle Peppers in Adobo: Adds a bit of spice and smokiness to the red tomatillo salsa.
- A1 Steak Sauce: Adds a bit of umami flavor to the salsa.
Notes from the Test Kitchen
- If you don’t want to use barbacoa meat, you can use pulled chicken prepared the same way.
- Squeeze fresh lime juice over your meat instead of bottled lime juice. The fresh juice tastes so much better.
- Although these tacos don’t call for cheese, feel free to add some on top for a special touch.
- Feel free to use hard taco shells instead of soft tortillas if you prefer.
- You can find tomatillo salsa in your grocery store. So, if you can’t find the ingredients to make it, don’t hesitate to buy a pre-made bottle of it.
- A light cilantro lime dressing would taste good on top of the meat of these tacos and is a great option.
Variations on Beef Barbacoa Tacos
If you want to make a taco salad, put everything in a crispy tortilla bowl! Ortega makes tortilla bowls that you can buy, bake, and stuff with your taco ingredients. Or top off the salad with tortilla strips to add to the crunch. And if you’re looking for another way to serve the delicious beef, try these Barbacoa Burrito Bowls !
Ingredients1x2x3x
For the Tacos
- ▢ 2 cups barbacoa meat (click for recipe)
- ▢ 8 small flour tortillas
- ▢ ½ cup red cabbage shredded
- ▢ 2 limes cut into wedges
- ▢ Fresh cilantro for serving
- ▢ 2 cups pico de gallo for serving (click for recipe)
For the Red Tomatillo Salsa
- ▢ 3 tomatillos
- ▢ ¼ white onion chopped
- ▢ 3 cloves garlic
- ▢ 2 chipotle peppers in adobo sauce
- ▢ 2 tablespoons chopped cilantro
- ▢ 1 teaspoon ground black pepper
- ▢ 1 teaspoon A1 steak sauce
- ▢ 1½ limes juiced
Video
Instructions
For the Tacos
- Prepare the crockpot barbacoa meat and use 2 cups of it in this recipe. 2 cups barbacoa meat
- Preheat oven to 350°F.
- Add ¼ cup of barbacoa beef onto each tortilla. Squeeze a lime wedge onto the barbacoa meat of each taco. 8 small flour tortillas, 2 limes
- Place tortillas on a taco rack or use oven safe ramekins on a baking sheet to hold the tacos upright.
- Bake for 5 minutes or until the shell is slightly crispy, but still pliable.
- Top tacos with tomatillo salsa, pico de gallo, red cabbage, and cilantro and serve. ½ cup red cabbage, Fresh cilantro
For the Red Tomatillo Salsa
- Preheat the broiler. Cut the tomatillos in half. Place them face down in an oven-safe baking dish. Place the dish 5” from the broiler. Broil for 7 minutes, flip the tomatillos, and broil for 7 more minutes. Let the tomatillos cool for 5 minutes. Add the tomatillos and all remaining ingredients to a food processor bowl. Pulse for 15 seconds or until smooth. 3 tomatillos, ¼ white onion, 3 cloves garlic, 2 chipotle peppers in adobo sauce, 2 tablespoons chopped cilantro, 1 teaspoon ground black pepper, 1 teaspoon A1 steak sauce, 1½ limes
Becky’s Tips
- Barbacoa Beef Recipe: Here is my favorite recipe for barbacoa beef .
- If you don’t want to use barbacoa meat, you can use other types of meat, including pulled chicken prepared the same way.
- Use fresh lime juice, not bottled.
- Add some cheese on top for a little something extra.
- Both hard and soft shell tortillas work well.
- You can use store-bought tomatillo salsa.
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Suggestions
There are so many options for serving these. Use the pico and tomatillo salsa included in the recipe card or any of your favorite salsa and toppings. Make it a meal by adding some cilantro lime rice , refried beans , or street corn on the side!
How to Make Barbacoa Tacos Step by Step
Cook the Barbacoa: Prepare the crockpot barbacoa meat and use 2 cups of it in this recipe.
Assemble the Tacos: Preheat oven to 350°F. Add ¼ cup of barbacoa beef onto each of 8 small flour tortillas. Squeeze a lime wedge onto the barbacoa meat of each taco. Place tortillas on a taco rack or use oven safe ramekins on a baking sheet to hold the tacos upright. Bake for 5 minutes or until the shell is slightly crispy, but still pliable. Top tacos with tomatillo salsa, 2 cups of pico de gallo, ½ cup of red cabbage, and cilantro and serve.
Make the Red Tomatillo Salsa: Preheat the broiler. Cut 3 tomatillos in half. Place them face down in an oven-safe baking dish. Place the dish 5 inches from the broiler. Broil for 7 minutes, flip the tomatillos, and broil for 7 more minutes. Let the tomatillos cool for 5 minutes. Add the tomatillos ¼ of a white onion, 3 cloves of garlic, 2 chipotle peppers in adobo sauce, 2 tablespoons of chopped cilantro, 1 teaspoon of ground black pepper, 1 teaspoon of A1 steak sauce, and the juice of 1½ limes to a food processor bowl. Pulse for 15 seconds or until smooth.
How to Store and Reheat
Store the barbacoa beef, pico de gallo, and red tomatillo salsa in individual airtight containers in the refrigerator for up to 3 days. When ready to assemble, heat the beef in the microwave and continue with the recipe as instructed.
How to Freeze
While I do not recommend freezing the fully-assembled tacos, you can freeze the barbacoa beef in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating and adding to tacos.
Use our easy crockpot Barbacoa recipe for the meat. Once you’ve made your meat, you can use it in this recipe.
Definitely. Use what you like, whether it’s pork, chicken, or even beef.
Flour tortillas work well with the Barbacoa Tacos and taste amazing. However, if you prefer corn tortillas, feel free to use them instead of the flour tortillas.
You can skip baking the tacos but then your tortillas will be soft. If you prefer a slight bit of crispiness, it’s best to put them in the oven for a few minutes.
You can add guacamole , fresh avocado slices, jalapeno slices, and even diced purple onion to your tacos for added flavor in addition to the other toppings. Or try this mango salsa to add some sweetness!
Yes. If you’d like to make the tacos ahead of time, simply store the ingredients in different containers and assemble the tacos on the spot when you’re getting ready to eat them.
More Taco Recipes To Try
- Baked Chicken Tacos
- Birria Tacos
- Quesabirria Tacos
- Crockpot Beef Tacos
- Baked Ground Beef Tacos
- Crockpot Honey BBQ Chicken Tacos
Barbacoa Tacos Recipe
Ingredients
For the Tacos
- 2 cups barbacoa meat (click for recipe)
- 8 small flour tortillas
- ½ cup red cabbage shredded
- 2 limes cut into wedges
- Fresh cilantro for serving
- 2 cups pico de gallo for serving (click for recipe)
For the Red Tomatillo Salsa
- 3 tomatillos
- ¼ white onion chopped
- 3 cloves garlic
- 2 chipotle peppers in adobo sauce
- 2 tablespoons chopped cilantro
- 1 teaspoon ground black pepper
- 1 teaspoon A1 steak sauce
- 1½ limes juiced
Instructions
For the Tacos
- Prepare the crockpot barbacoa meat and use 2 cups of it in this recipe. 2 cups barbacoa meat
- Preheat oven to 350°F.
- Add ¼ cup of barbacoa beef onto each tortilla. Squeeze a lime wedge onto the barbacoa meat of each taco. 8 small flour tortillas, 2 limes
- Place tortillas on a taco rack or use oven safe ramekins on a baking sheet to hold the tacos upright.
- Bake for 5 minutes or until the shell is slightly crispy, but still pliable.
- Top tacos with tomatillo salsa, pico de gallo, red cabbage, and cilantro and serve. ½ cup red cabbage, Fresh cilantro
For the Red Tomatillo Salsa
- Preheat the broiler. Cut the tomatillos in half. Place them face down in an oven-safe baking dish. Place the dish 5” from the broiler. Broil for 7 minutes, flip the tomatillos, and broil for 7 more minutes. Let the tomatillos cool for 5 minutes. Add the tomatillos and all remaining ingredients to a food processor bowl. Pulse for 15 seconds or until smooth. 3 tomatillos, ¼ white onion, 3 cloves garlic, 2 chipotle peppers in adobo sauce, 2 tablespoons chopped cilantro, 1 teaspoon ground black pepper, 1 teaspoon A1 steak sauce, 1½ limes
Video
Notes
- Barbacoa Beef Recipe: Here is my favorite recipe for barbacoa beef .
- If you don’t want to use barbacoa meat, you can use other types of meat, including pulled chicken prepared the same way.
- Use fresh lime juice, not bottled.
- Add some cheese on top for a little something extra.
- Both hard and soft shell tortillas work well.
- You can use store-bought tomatillo salsa.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
