Ever wish you could eat tacos for every meal? With a margarita, of course. And chips, guacamole, and queso, too! I’m sure that isn’t just me! Truth be told, I ordered these taco holders simply because we love tacos so much! Mexican food is always a hit in our house, and these Beef Barbacoa Tacos with toppings were the same. The taco toppings include Avocado Crema, Pickled Red Onions, and Feta. The coconut rice with black beans and cilantro was a crowd-pleasing side dish as well. This will be a repeat recipe, without a doubt. Major bonus: the beef is slow-cooked in the crock pot! Beef barbacoa is a little smoky and spicy, but since our 3 year old ate them, I’d say the flavor is not too strong.
These ingredients can be used for tacos, burritos, burrito bowls, and Mexican salads. Beef barbacoa would also be a killer nacho ingredient! I served ours on grilled corn tortillas and added a squeeze of lime and fresh cilantro. If you make tacos often, add this recipe to your next weekly meal plan. Oh, and order some taco holders to make the meal even more fun!
The Beef Barbacoa is mostly inspired by this delicious recipe by Gimme Some Oven. I tweaked it some, and included my version of her recipe below. I also included the recipes for Avocado Crema, Pickled Red Onions, and Coconut Rice.
I could eat this meal multiple times per week. And don’t be surprised if you see these taco holders in many future recipe posts. Who needs Chipotle when you have this meal?!
Here are all of the recipes: Beef Barbacoa | Avocado Crema | Coconut Rice | Pickled Red Onions
| Prep Time | 1 hour |
| Cook Time | 6-8 hours |
| Servings |
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- 3.5-4 pounds beef chuck roast cut into 2-inch pieces (tender chuck roast worked best)
- 1 1/2 Tbsp kosher salt
- 1 tsp black pepper freshly ground
- 2 Tbsp coconut oil
- 4 cloves garlic
- 1 small yellow (sweet) onion diced
- 2 chipotles in adobo sauce
- 1/4 cup lime juice fresh
- 2 Tbsp apple cider vinegar
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 tsp salt
- 1/4 tsp ground cloves
- 1/2 cup beef stock
- 3 bay leaves
Ingredients
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- After cutting the beef, season the pieces on two sides with salt and pepper. Heat half of the coconut oil in a large skillet or ceramic pot (think Le Creuset style). Once the oil is hot, sear the beef until browned on each side. This will take several batches.
- While the beef is browning, combine all of the ingredients from the garlic through the ground cloves in a food processor. (garlic, onion, chipotles, lime juice, vinegar, cumin, oregano, salt, and cloves) Blend until pureed.
- Add the pureed mixture to a large crock pot. Then add the beef stock and the bay leaves.
- Once the beef is browned, add it to the crock pot. Cook on low for 6-8 hours (mine was cooked in 6.5 hours). Make sure it is easy to shred. Shred the beef with two forks, and keep in the sauce.
- Serve in tacos, in burritos, on a burrito bowl, or Mexican salad. This beef can also be made ahead and reheated the next day, or even frozen!
- Combine all ingredients in a food processor or blender. Mix until the cilantro is mostly chopped and the mixture is creamy. If not serving right away, place in a plastic container. Cover the avocado crema directly with plastic wrap, then add the lid.
| Prep Time | 2 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 cup jasmine rice rinsed and drained
- 3/4 cup coconut milk full fat
- 1 cup water
- 1/2 tsp salt
Ingredients
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- Once the rice is rinsed, add it along with the water, coconut milk, and salt to a saucepan.
- Bring to a boil slowly then reduce to a simmer. While it is heating up, stir the rice so that it doesn't stick to the bottom of the pan.
- Simmer on low-medium heat for 12-15 minutes. Season with more salt, pepper, cilantro, and lime if desired.
| Prep Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
people
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- 1/2 red onion sliced very thin
- 2 cups boiling water
- 1/2 cup rice vinegar or apple cider vinegar
- 1/2 tsp sugar
- 1/2 tsp salt
Ingredients
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- Place the vinegar, sugar, and salt in a heat-proof jar. Stir until the salt and sugar are dissolved.
- Place the sliced red onion in a fine-mesh strainer. Pour the hot water slowly over the onions. This softens them and helps them "pickle" more quickly.
- Add the onions to the jar of vinegar. Place the sealed jar in the refrigerator for at least an hour. Serve as a topping for tacos or burrito bowls.
I just looked at my husband and said that we haaaaave to try these! My mouth is already watering!
There is a restaurant here in Charleston that has THE BEST beef barbacoa quesadillas! I’ll have to try this recipe so I can try to replicate at home!
So so good Lindsay!!! I made for dinner last night and even Kannon went to town on his! 🙂