Crock Pot Barbacoa Tacos is one of my favorite things to serve at parties! This easy, make-ahead friendly recipe makes a huge batch of barbacoa in the slow cooker. It’s perfect for feeding a crowd or freezing for multiple meals.

This post is sponsored by Ohio Beef. As always, all opinions are my own.

Four corn barbacoa tacos in a small cast iron skillet/

Slow Cooker Barbacoa Tacos for a Crowd

With busy school nights on the horizon, quick and easy dinner recipes are at a premium. A few years ago, I shared how we get three meals out of one giant batch of Slow Cooker Pulled Beef. That post is still one of our most popular, which shouldn’t come as a surprise. Who doesn’t love getting three dinners out of one recipe?

Today, I’m coming at you with a new addition to this big-batch cooking strategy: Crock Pot Barbacoa Beef.

You’ve probably heard of barbacoa before (thanks Chipotle!), and it might even be your go-to taco order at your favorite Mexican restaurant. Now, with the help of your slow cooker, you can bring all that spicy, tender, fiery shredded beef to your own dining room table.

A few things to note before we dive in:

This is not quite a Copy Cat Chipotle Barbacoa recipe. The flavors aren’t exact, but I actually like this recipe better. It’s a bit spicier and has a more complex flavor.
This is a big batch recipe that makes a whole lot of barbacoa. It’s a great choice for parties, tailgating, and potlucks, or you can make it for a family of four and get 3 meals out of it. More on that (as well as tips for freezing!) below!
Because it’s a big batch recipe, you’ll need a big crock pot to make it. I recommend this 6 quart slow cooker, but any 6 quart or larger machine will do.

Today, we’ll be making a big batch of Barbacoa Tacos, but you’ll also have plenty of leftovers to try in Mexican Beef Stew, Skillet Nachos, or Shredded Beef Enchiladas!

Wooden spoon scooping barbacoa out of a slow cooker.

What is barbacoa?

Barbacoa is a type of meat (usually lamb, beef, or goat) which is traditionally prepared in an underground oven and cooked until the meat is very juicy and fall-apart tender.

There is not a single “authentic” barbacoa recipe. Variations of this dish can be found throughout Mexico and the Caribbean, each using their own unique blend of vegetables, chiles, herbs, and spices to create a rich, flavorful meat to serve in tacos, burritos, flautas, or soups.

I wasn’t quite ready to dig up my backyard to cook barbacoa in the traditional sense, but the low and slow heat of a crock pot is the next big thing.

Key Ingredients

Chuck roasts, limes, cilantro, apple cider vinegar, beef broth, garlic, red onion, spices, and chipotles in adobo on a blue background.

The marinade for barbacoa is a complex mixture of smoky heat, tangy citrus, and warm spices. Here’s what you’ll need to make it:

Canned chipotle peppers in adobo– Many barbacoa recipes use dried chilies, but I love the ease and smoky heat of chipotle peppers in adobo. My recipe calls for a full can, but if you want to make it more mild, only use a half a can.
Apple cider vinegar– This adds the tang that keeps things interesting.
Lime juice– We’ll use the juice of four whole limes to add notes of fresh, puckery citrus.
Garlic– A WHOLE HEAD OF IT.
Cumin, clove, and oregano– Cumin is a grounding spice, adding depth and roundness, while clove adds an unexpected warmth.
Cilantro– With so many rich, warm flavors, cilantro adds a welcome brightness to the blend.
Bay leaves– A classic for stews and soups, bay leaves add a subtle bitterness.
Beef broth– I almost exclusively use Better than Boullion’s beef broth concentrate. It tastes great, and takes up minimal space in the fridge so I always have it on hand.

What type of beef is best for barbacoa?

As mentioned earlier, traditional barbacoa can be made with many different kinds of meats, but I prefer to use beef. It’s more readily available and affordable than other meats, plus it tastes delicious! Beef is also a great source of protein and B vitamins, both of which improve focus and offer sustained energy for busy kids (and adults!)

You can use either brisket or roast to make barbacoa, but I usually use chuck roast. This recipe calls for 5-7 pounds of meat, so you’ll need two 2-3 lb. roasts to make this recipe.

How to Make Barbacoa in the Slow Cooker

Ingredients for barbacoa marinade in a blender- onions, garlic, cilantro, chipotles, lime.

Step 1: Combine. In a blender or food processor, combine the chipotle peppers, cilantro, red onion, garlic, lime juice, vinegar, cloves, cumin, salt and pepper.

Blended barbacoa marinade pictured in the blender.

Step 2: Blend. Blend on medium high speed until the mixture has the consistency of a thick sauce.

Step 3: Layer. Pour half the sauce on the bottom of the crock pot and place the roasts on top. Add remaining sauce and bay leaves, then pour beef broth over the roasts to cover.

Cooked Barbacoa Beef shown in a slow cooker.

Step 4: Cook. Cook on high heat for 5-6 hours or low heat for 8-10. The longer you can cook it, the better. The meat should be very tender and shred easily when it’s done.

Shredded barbacoa beef on a wood cutting board.

Step 5: Shred. Remove the meat from the crock pot and place it on a cutting board. Shred with two forks, then return the meat back to the slow cooker. Keep the slow cooker on warm until ready to serve.

Easy Barbacoa Tacos

Once your barbacoa is made, the possibilities for eating it are endless.

On the first night, we usually keep things simple and make barbacoa tacos.

I prefer to make street style tacos, which are made with warm corn tortillas and topped simply with onion, cilantro, queso fresco and a squeeze of lime.

TIP: My favorite way to warm corn tortillas is to use tongs to hold them directly over a gas flame until they’re charred on the edges. You can also place them in a very hot, dry cast iron skillet until browned.

Crock Pot Barbacoa Tacos in a cast iron skillet with lime wedges.

Other great topping options for tacos include:

Fresh or pickled jalapenos
Sliced radishes
Shredded lettuce
Diced tomatoes
Salsa

More Leftover Barbacoa Recipes

Make good use of all the yummy juices in the crock pot with this Mexican Beef Stew or use the leftover meat to make Burrito Bowls!

You can also sub barbacoa for the meat in this Ground Beef Taco Salad, Ground Beef Quesadillas, or Cheesy Chicken Enchiladas.

Try tossing barbacoa in a Mexican Breakfast Burrito, or use it to make incredible Pulled Beef Sliders.

Need even more beef recipes? Visit OhioBeef.org to get a plethora of tasty recipes and nutrition information for you and your family.

Barbacoa beef tacos topped with cilantro, chopped onions, and queso fresco.

Make Ahead and Freezer Tips

Make Ahead Instructions:

Prepare the marinade up to 2 days in advance, then simply add it to the crock pot with the beef and broth when you’re ready to cook.

Cooked barbacoa can be refrigerated then reheated in the microwave, stove top, or slow cooker. I love to do this for parties! It’s easy to throw everything in the slow cooker the morning of a tailgating party, set it on low, and then keep it warm until whenever folks are ready to eat.

How to Store and Freeze Barbacoa

To store: Leftover barbacoa should be stored in a sealed container in the fridge with some of the juices. It will keep for 4-5 days.
For soup: If you’re making a soup, pour the leftover juices into a large container and refrigerate overnight. Skim the fat off the top of the liquid before using it as a base for a rich Mexican Beef Stew.
To freeze: Place cooked and cooled barbacoa in a sealed container or baggie. Freeze for up to 4 months. Thaw overnight in the fridge then reheat as normal.

More Big Batch Crock Pot Recipes

Try these other favorites in our Cook Once, Eat Three Times series! Great for meal prepping or as a Meal Train Idea, these recipes make enough to enjoy in multiple different meals or share with a friend!