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Beef Barbacoa Tacos

Beef Barbacoa Recipe

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Barbacoa is traditionally cooked with goat, but this beef recipe is equally good. Especially because beef is more widely available.
The traditional way of cooking barbacoa is in a ground pit but this recipe replicates the process and flavours with an oven.
Print Recipe
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings4 people


  • Convectional oven


  • 15 Corn tortillas preferably from La Tortilleria
  • 1 ½ kg of beef tongue
  • 1 ½ kg of beef cheek
  • 10 bay leaves
  • 4 garlic cloves
  • 1 white or brown onion cut in four parts
  • Salt to taste


  • 1 coriander bunch finely chopped
  • ½ red or white onion finely chopped
  • 4 limes cut in four or six parts


  • Wash the beef tongue and cheek, then cut the tongue into two or three parts.
  • Preheat the oven at 150°C (300°F). In a baking dish or oven pot, place the meat, bay leaves, garlic cloves, onion and salt. Then add enough water to cover the meat and seal with aluminium foil. Bake for at least 2 hours, but no more than 3 hours.
  • Alternatively, cook in a pot with a lid on the stove for 4 to 6 hours or a slow cooker for 6 to 8 hours.
  • Let the meat rest and cool down until it is easy to handle. Using two forks, shred the meat to the desired chunk size.
  • In a very hot pan or comal, reheat the tortillas and place them in a tea towel.
  • Assemble the tacos by placing the meat inside of the tortillas and garnishing with coriander, onion and lime. Enjoy with your salsa of choice
  • ¡Buen Provecho!