Gluten Free Barbacoa Beef Tacos
Slow-braised beef tacos are the kind of meal that makes everyone at the table go quiet in the best possible way, and this version delivers deep, smoky flavor that rivals anything you'd find at a taqueria. The magic starts with toasted guajillo and ancho chiles blended into a rich sauce with chipotle peppers, garlic, lime juice, and warm spices — then the seared beef chuck braises low and slow in the oven for over three hours until it practically falls apart on its own. Corn tortillas are the natural foundation here, making this a genuinely wheat-free meal without any substitutions or specialty products required. That's a relief when so many taco nights get derailed by flour tortillas or seasoning packets with hidden fillers — every ingredient in this recipe is straightforward and easy to verify. The shredded beef gets stirred back into its own braising liquid, so every bite is juicy and coated in that complex chile sauce. Topped with crisp diced onion, fresh cilantro, a squeeze of lime, and optional avocado, each taco is bright, bold, and completely satisfying. This recipe serves 6, making it a fantastic option for a weekend dinner or casual gathering where you want to impress without spending the whole day in the kitchen.
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Learn more →Ingredients
6 servings
For the barbacoa
- 3 lb boneless beef chuck roast, cut into 3-inch chunks
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the braising sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 cup beef broth
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp apple cider vinegar
- 4 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cloves
- 2 bay leaves
For serving
- 12 small corn tortillas
- ½ white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the beef chunks dry with paper towels and season all over with salt and pepper.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef chunks on all sides for 3–4 minutes per side, until deeply browned. Transfer the seared beef to a plate and set aside.
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