Tacos, Enchiladas, Tamales, Tostadas

Barbacoa Beef Tacos | Print |
(10 votes, average 3.60 out of 5)


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Makes about 18 tacos, serving 6 to 8


  1. Heat: Preheat oven to 325 degrees.
  2. 2 lbs boneless beef chuck roast or beef brisket, cut into large chunks
  3. Slow cook: Heat 2 Tbs. oil over high heat in 4-quart Dutch oven. Add beef; cook until browned on all sides. Stir in onion, Sauce and 1 ½ cups water. Cover tightly; put into oven. Bake until meat is fork-tender, usually 2 to 2 ½ hours.
  4. Serve: Skim fat from pan juices. Use a fork to pull meat into large shreds. Mix meat with pan juices. Season to taste with salt. Serve in warm tortillas with chopped cilantro.


1 small onion, cut in half and thinly sliced 

1 pound boneless skinless chicken breast or thigh, cut into ½ inch cubes 

1 pouch (8 ounces) Frontera Green Chile Enchilada Sauce

Warm tortillas

Shredded cheese

Chopped fresh cilantro