By Grocery List Plus Editorial Staff | Published on October 4, 2026
Beef Barbacoa Tacos
Recipe GLPR64c3b2d818927e
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Average rating: 4.5 (1)
Tender braised beef chuck infused with the rich, complex flavors of charred guajillo chiles, tomatoes, and warm spices like cumin and cinnamon. The meat simmers low and slow until falling-apart tender, creating an authentic Mexican barbacoa that's perfect nestled in warm corn tortillas with your favorite toppings.
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Ingredients
8 whole Dried guajillo chiles, stemmed and seeded
2 medium Plum tomatoes, quartered
1 small Small white onion, quartered
8 clove Garlic cloves, unpeeled
1 tsp Kosher salt
2 lb Beef chuck, cut into 1- to 2-inch pieces
½ tsp Ground cumin
½ tsp Ground cinnamon
¼ tsp Cayenne pepper
1 cup Fresh cilantro, leaves and stems, roughly chopped
¼ tsp Dried thyme
2 whole Bay leaves
Freshly ground black pepper
12 whole Corn tortillas, warmed
3 cup Water
Directions
Heat a large cast-iron skillet or Dutch oven over medium-high heat. Place the dried guajillo chiles in the hot skillet and press them down gently with a spatula, cooking for about 10 seconds on each side to toast them slightly. Transfer the toasted chiles to a plate. Next, add the quartered tomatoes, onion quarters, and unpeeled garlic cloves to the same skillet. Stir occasionally and let them char lightly for about 10 minutes, until they develop dark spots.
Remove the skillet from heat and peel the roasted garlic cloves. Transfer the peeled garlic to a blender along with the charred tomatoes and onion. Tear the toasted chiles into smaller pieces and add them to the blender. Pour in 1/2 cup of water and add 1 teaspoon of kosher salt. Pulse the mixture until it reaches a smooth consistency. Strain the chile mixture through a fine-mesh sieve back into the skillet, pressing it through with the back of a spoon to extract all the flavorful liquid.
Add the beef chuck pieces to the skillet with the chile sauce and use tongs to turn and coat the meat evenly. Increase heat to medium-high and cook the beef, turning occasionally, until it begins to develop a light crust, about 10 minutes. Sprinkle the ground cumin, cinnamon, and cayenne pepper over the beef and stir well, cooking for 1 additional minute to toast the spices. In the blender, combine 2 1/2 cups of water with the chopped cilantro and dried thyme; blend until smooth. Pour this cilantro mixture into the skillet and add the bay leaves, stirring to combine.
Reduce the heat to low and cover the skillet. Allow the barbacoa to simmer gently for approximately 2 hours, stirring occasionally. If the sauce becomes too thick during cooking, add water in 1/4 cup increments, up to 1 1/2 cups total, to maintain a rich braising liquid. The beef is done when it is very tender and easily breaks apart with a spoon. Remove the bay leaves, then taste and season with additional kosher salt and freshly ground black pepper as needed. Serve the tender barbacoa in warm corn tortillas and let guests top with their choice of garnishes.
Comments
Guajillo chiles are the one specialty ask—Harris Teeter carries them dried in the Latin section, but Food Lion and ALDI won't reliably stock them, meaning a second stop for most readers. Beef chuck is cheap and feeds a crowd well; the long braise (4–5 hours, not the advertised time if you factor in browning and rest) makes this a weekend project, not a weeknight. Corn tortillas, cumin, garlic, and onion are Harris Teeter and Kroger staples under $2 for the spice bill. The dish reheats beautifully and rewards bulk cooking—barbacoa stays tender through the week and pulls together fast for Thursday or Friday tacos.
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