Easy Chicken Barbacoa Tacos
This recipe delivers deep, smoky Barbacoa in minutes – all made super simple with our three-step Barbacoa Taco Recipe Kit.
Rooted in traditional Mexican Barbacoa, our kit builds layers of warm spice, smoky chillies and savoury richness with almost no effort.
Simply sear your chicken, toast the spices, stir through the base and finishing sauces and let it simmer down until rich, aromatic and full of classic Barbacoa depth. Delivering slow-cooked vibes without the slow cook time.
Flavour Notes: Chipotle, ancho and guajillo for smoky depth; bay leaf, coriander seeds and Mexican oregano for aromatic warmth.
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Prep time
2 MINS
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Cook time
15 MINS
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Total time
17 MINS
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Ideal for
Dinner -
Make it
Mexcian -
Serves
2 - 3
Nutrition: Per serving
kcal fat saturates carbs sugars fibre protein salt
Found in the
Mexican Section
Ingredients
- 1 tbsp vegetable oil
- 400g boneless skinless chicken, cut into bite size chunks
- 1 medium onion, finely diced
- 1 bunch of coriander, finely chopped
- 1 lime, cut into wedges
How to make it
- Heat up a pan over high heat with a drizzle of vegetable oil.
- When hot, add the chicken, stir and fry for 3 minutes.
- Add the spice blend, cook for another 2 minutes to release the aromatics.
- Add the smaller base flavour sachet and cook for a further 2 – 3 more minutes and stir
- Stir in the larger main sauce sachet, reduce the heat and cover with a lid for 7 minutes
- Warm the Gran Luchito Soft Tacos or Gran Luchito Corn Tortillas according to package directions.
- Fill each taco with the Barbacoa chicken and garnish generously with chopped coriander and a squeeze of fresh lime juice. Serve immediately.
Similar Recipes You Might Like to Try
Slow Cooker Barbacoa Beef
FAQs
What cut of chicken should I use?
Boneless, skinless chicken thighs are often preferred because they stay juicier when braised. You can use chicken breasts if desired, but you’ll need to watch carefully so they don’t dry out. If using bone-in pieces, account for extra cooking time and slightly different texture.
What dietary or adaptation notes should I consider?
If you want a low-carb version, you can serve the chicken barbacoa without tortillas, maybe over salad or cauliflower rice.
If you’re avoiding dairy keep the toppings simple (onion, cilantro, lime) and skip cheese.
If you want a vegan/vegetarian you’d need to substitute the chicken with a plant protein (jackfruit, mushrooms, tofu) and adapt accordingly.
What does “barbacoa” mean, and how does chicken fit in?
The word barbacoa originally refers to a traditional Mexican cooking method: slow-cooking meat (often lamb, goat, beef) in an earth oven or in a pit, wrapped in leaves and surrounded by hot stones.
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