Barbacoa Tacos
These Barbacoa Tacos deliver rich, deeply spiced beef the traditional way — slow-cooked until fall-apart tender in a fragrant blend of oregano, cloves, allspice, cumin, garlic, and Spanglish Asadero Barbacoa Seasoning. The shredded beef gets piled onto warm corn tortillas and topped with a bright, tangy roasted tomatillo salsa, then finished with fresh onion and cilantro for the perfect balance of smoky, spicy, and fresh.
Simple ingredients, slow-cooked flavor — these tacos are everything authentic barbacoa should be.
These Barbacoa Tacos deliver rich, deeply spiced beef the traditional way — slow-cooked until fall-apart tender in a fragrant blend of oregano, cloves, allspice, cumin, garlic, and Spanglish Asadero Barbacoa Seasoning. The shredded beef gets piled onto warm corn tortillas and topped with a bright, tangy roasted tomatillo salsa, then finished with fresh onion and cilantro for the perfect balance of smoky, spicy, and fresh.
Simple ingredients, slow-cooked flavor — these tacos are everything authentic barbacoa should be.
Ingredients
For the meat:
5 lb beef chuck roast, cut into large chunks
2 Tbsp oil (for searing)
1 Cup water (for blending)
1 tsp oregano
5 whole cloves
5 whole allspice
½ Tbsp cumin
3 garlic cloves
4 additional Cups of water
⅓ white onion
2 bay leaves
For the green salsa:
10 tomatillos
2 jalapeños
1 serrano pepper
1 garlic clove
A small piece of white onion
1 Cup water
Salt, to taste
Fresh cilantro
For serving:
Corn tortillas
Chopped onion
Chopped cilantro
Instructions
Sear the beef chuck roast chunks in a large pot with the oil over medium-high heat until browned on all sides.
Blend 1 Cup water, oregano, cloves, allspice, cumin, garlic cloves, and Spanglish Asadero Barbacoa seasoning until smooth.
Pour the sauce over the seared beef, then add the remaining 4 Cups water, onion, and bay leaves. Cover and cook on low for 3–4 hours, until the beef is very tender and shreds easily.
Remove the beef from the pot and shred with two forks. Skim any excess fat from the cooking liquid, then return the shredded beef to the pot and toss with the liquid to combine.
While the beef cooks, make the salsa: char the tomatillos, jalapeños, serrano pepper, garlic, and onion in a dry skillet or under the broiler until softened and blistered.
Blend the charred vegetables with 1 Cup water, salt, and fresh cilantro until smooth. Adjust salt to taste.
Warm the corn tortillas on a skillet or comal until pliable.
Assemble the tacos with shredded barbacoa, a spoonful of green salsa, chopped onion, and cilantro.
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