Wood-Fired Barbacoa Beef Tacos
Tender slow-cooked beef barbacoa infused with smoky wood-fired flavors, served in warm corn tortillas with fresh toppings. This mexican-inspired tacos & burritos ready in about 270 minutes pairs beef chuck roast, dried guajillo chilies, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck roast
- 4 pieces dried guajillo chilies
- 1 cup beef broth
- 1 medium, quartered white onion
- 4, peeled garlic cloves
- 1 tsp ground cumin
- 1 tsp ground oregano
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 12 corn tortillas
- 1/4 cup, chopped fresh cilantro
- 1/2 small, finely chopped white onion
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 4 dried guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 1 cup hot beef broth for 15 minutes until softened.
- Step 2: Meanwhile, cut 2 lbs beef chuck roast into large chunks and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: In a blender, combine the soaked guajillo chilies with their soaking liquid, 1 medium quartered white onion, 4 peeled garlic cloves, 1 tsp ground cumin, 1 tsp ground oregano, and 2 tbsp apple cider vinegar. Blend until smooth.
- Step 4: Preheat your oven or smoker to 275°F. Place the beef chunks in an oven-safe dish or Dutch oven. Pour the chili sauce over the beef and add 2 bay leaves.
- Step 5: Cover tightly and cook for 4 hours until the beef is fall-apart tender and infused with smoky flavor.
- Step 6: Remove the beef from the sauce and shred it with two forks. Warm 12 corn tortillas on a skillet until soft and pliable.
- Step 7: Assemble the tacos by placing shredded barbacoa on each tortilla, topping with 1/4 cup chopped fresh cilantro and 1/2 small finely chopped white onion. Serve with lime wedges for squeezing.
Frequently asked questions
How long does Wood-Fired Barbacoa Beef Tacos take to make?
Total time is about 270 minutes (30 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wood-Fired Barbacoa Beef Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Wood-Fired Barbacoa Beef Tacos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wood-Fired Barbacoa Beef Tacos for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wood-Fired Barbacoa Beef Tacos?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
