Beef Barbacoa Tacos

When you want your tacos to stand out in a crowd go for the beef barbacoa. We use the Shoulder Center Roast, but cuts from the chuck primal also work. We like our barbacoa tacos with pickled red onions, avocado, cilantro, and a little cotija cheese.



2 lbs Ranchly Shoulder Center Roast or American Beef Roast

3 tbsp ancho chile powder

2 tsp cumin

1 bay leaf

4 cloves garlic minced

1/2 tsp cinnamon

1/2 tsp freshly cracked black pepper

1 tsp dried oregano

3 tbsp apple cider vinegar

1 1/2 tsp kosher salt

1 tbsp freshly squeezed lime juice

1 cup beef broth


Preheat oven to 325°F. Season roast with salt and pepper and then sear roast on all sides. Whisk ingredients together in medium bowl to create the braising liquid. Place roast in deep oven-safe dish and pour braising liquid over the roast. Braise for 3 to 4 hours at 325°F. When the roast is fork tender pull it out of the oven and let it rest for 20 minutes in the braising liquid. After the roast rests use two forks to shred the roast and mix it into the remaining braising liquid. Portion barbacoa into tacos. Serve and enjoy!

Jonathan Elwood