Mexican Main Dishes Tacos Beef Barbacoa Tacos Be the first to rate & review! 1 Photo These barbacoa tacos are packed with smoky shredded beef that's perfectly tender. Spices like cumin complement the chiles, while oregano and bay leaves add an earthiness to this recipe. Submitted by Jasmine Updated on April 4, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 45 mins Cook Time: 2 hrs Total Time: 2 hrs 45 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 ripe plum tomatoes 1 small white onion, quartered 2 cloves garlic, peeled 4 chipotle peppers in adobo sauce 3 teaspoons kosher salt 1 ½ teaspoons chili powder 1 teaspoon ground cumin ½ teaspoon freshly ground black pepper 1 (3 pound) beef chuck roast, cut into 6-equal sized cubes 2 tablespoons olive oil 1 cup water 1 tablespoon light brown sugar 2 teaspoons dried oregano 3 fresh bay leaves 1 tablespoon lime juice corn tortillas, warmed 2 ripe avocados, peeled, pitted and sliced ½ bunch radishes, thinly sliced 2 tablespoons chopped fresh cilantro, or to taste Directions Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes. Dotdash Meredith Food Studios Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute. Dotdash Meredith Food Studios Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture. Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate. Dotdash Meredith Food Studios Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer. Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard. Dotdash Meredith Food Studios Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks. Dotdash Meredith Food Studios Return beef to the Dutch oven, add lime juice, and stir to combine. Serve in corn tortillas with avocado, radishes, and cilantro. I Made It Print Nutrition Facts (per serving) 771 Calories 56g Fat 25g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 771 % Daily Value * Total Fat 56g 72% Saturated Fat 19g 93% Cholesterol 161mg 54% Sodium 1146mg 50% Total Carbohydrate 25g 9% Dietary Fiber 8g 27% Protein 43g 86% Potassium 1124mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.