Easy Shredded Beef Barbacoa Tacos
Get rich, fall-apart Barbacoa without the all-day cook. Using our three-step Taco Recipe Kit, this beef shoulder version lets the slow cooker do the work while the spices, base sauce and finishing sauce build deep, smoky flavour with zero effort.
Inspired by traditional Barbacoa, this recipe layers smoky chillies, warm aromatics and savoury depth into tender shredded beef that’s perfect for piling into warm tortillas and topping with coriander and lime.
Big flavour, low effort – exactly how weeknight cooking should be.
Flavour Notes: Chipotle, ancho and guajillo for smoky depth; coriander seeds and Mexican oregano for aromatic warmth.
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Prep time
2 MINS
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Cook time
2-3 HRS
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Total time
3 HRS 2 MINS
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Ideal for
Dinner -
Make it
Mexican -
Serves
2-3
Nutrition: Per serving
kcal fat saturates carbs sugars fibre protein salt
Found in the
Mexican Section
Ingredients
- 1 tbsp vegetable oil
- 500g chuck steak, cut into bite size chunks
- 1 pack of Gran Luchito Corn Tortillas or Gran Luchito Soft Taco Wraps
- 1 medium onion, finely diced
- 1 bunch of coriander, finely chopped
- 1 lime, cut into wedges
How to make it
- Combine Ingredients: Place the cut chuck steak and the entire contents of the Gran Luchito Barbacoa Recipe Kit (spice blend, base sauce, and main sauce) into your slow cooker.
- Stir to ensure the beef is fully coated. If using, add the chopped onion.
- Cook Until Tender: Cover the slow cooker with its lid and cook on the “High” setting for 2-3 hours. The beef is ready when it is very tender and easily shreds with a fork.
- Shred, Warm, and Serve: Once the beef is cooked, use two forks to shred it directly in the slow cooker, allowing it to soak up all the flavorful juices. Warm the Gran Luchito Soft Tacos or Gran Luchito Corn Tortillas according to package directions.
- Fill each taco with the shredded barbacoa beef and garnish generously with chopped coriander and a squeeze of fresh lime juice. Serve immediately.
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FAQs
What is “barbacoa” and how does it apply to steak?
he term Barbacoa refers both to a cooking method and to the meat itself: traditionally, meat (often goat, lamb, or beef) was slow-cooked in a pit, wrapped in leaves, until very tender. Using “steak barbacoa” means you’re adapting that flavour profile and method (slow braise, rich spices, shredding) but using steak or steak-type beef cuts instead of more traditional whole-animal cuts.
It’s important to recognise that steak means a leaner, quicker-cooking cut than e.g., beef cheeks or goat shoulder, so the method may need adjusting.
What cuts of steak/beef work best for barbacoa style?
Ideally you want a cut that can handle slow cooking and hold flavour: something with some connective tissue and fat—classic barbacoa uses very fatty cuts. If you use a typical “steak” like sirloin, flank, skirt or ribeye, you’ll need to adjust: either cook less time or accept a different texture. If you use too lean a steak and overcook it in a long braise, it may dry out or lose optimal tenderness.
What about an oven or stovetop method?
Oven method: Place seared steak and sauce in a Dutch oven, cover, and bake at 160–170 °C (325 °F) for 2–3 hours until tender.
Stovetop: Simmer gently on low with lid slightly ajar, checking liquid levels occasionally.
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