Slow-Cooker Barbacoa Beef Tacos with Oaxaca Cheese Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the beef chunks in a hot skillet with a small amount of oil before placing them in the slow cooker. This step, while optional, adds a layer of complexity through the Maillard reaction.

Be sure to deglaze the skillet with a splash of water and pour those flavorful browned bits into the slow cooker along with the meat.

If you prefer a spicier taco, consider adding a few dried guajillo or ancho chiles to the slow cooker along with the bay leaves.

These chiles will rehydrate and infuse the cooking liquid with a smoky, mild heat that enhances the traditional barbacoa profile. Remove the stems and seeds before adding them to the pot to keep the texture of the sauce smooth and consistent.

Variations

• Spicy Barbacoa: Add two chopped chipotle peppers in adobo sauce to the slow cooker before starting to introduce a smoky, spicy heat that complements the beef perfectly.
• Slow-Cooker Beef Burritos: Use the prepared barbacoa as a filling for large flour tortillas, adding rice, beans, and extra cheese to create hearty, handheld burritos for a filling meal.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool the meat to room temperature for no more than 2 hours before placing it in the refrigerator.

Freezer

Freeze the shredded meat in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water or broth until hot throughout, stirring occasionally.

Allow the leftover shredded meat to cool down to room temperature for no more than two hours before transferring it to an airtight container. Keep the meat separate from the tortillas and fresh garnishes to maintain the best quality. The beef will stay flavorful for up to three days when stored properly in the refrigerator in a sealed container.

This dish is perfect for making ahead as the flavors often improve after sitting for a day. You can cook the barbacoa completely, shred it, and allow it to cool before refrigerating. When ready to serve, gently reheat the meat in a pan with a splash of beef broth or water to restore its moisture, then proceed with the cheese and taco assembly.

Serving ideas

Serve the barbacoa family-style by placing the pot of shredded beef in the center of the table alongside a stack of warm corn tortillas and bowls of fresh toppings.

This allows everyone to customize their own tacos according to their preferences. The contrast between the hot, rich beef and the cool, crisp garnishes like avocado and fresh cilantro is essential for the best experience.

Accompany these tacos with a side of lime wedges to provide a bright, acidic finish that cuts through the richness of the meat. A simple side of sliced radishes or pickled onions can also add a refreshing crunch to the meal.

For a complete taqueria experience, serve with a classic salsa verde or a mild tomato-based salsa to complement the savory flavors of the beef.

Frequently asked questions

Recipe card

Slow-Cooker Barbacoa Beef Tacos with Oaxaca Cheese

Prep 15 minCook 9 hRest 10 minTotal 9 h 25 minServes 8

Ingredients

• 3 lb marbled beef chuck and cheek meat
• 1 white onion, halved
• 8 cloves garlic cloves
• 4 bay leaves
• 2 tbsp lime juice
• 1 tbsp Mexican oregano
• 1 cup Oaxaca cheese, shredded
• 16 corn tortillas, warmed
• diced avocado, salsa verde, crema, cilantro, lime wedges for serving

Instructions

1. Place the beef chuck and cheek meat into the basin of the slow cooker. Add the halved white onion, garlic cloves, and bay leaves on top. Pour the lime juice over the meat and sprinkle with the Mexican oregano.
2. Cover the slow cooker with its lid and set to low. Cook for nine hours until the meat is extremely tender. Once the meat reaches an internal temperature of at least 145°F (63°C), let it rest for 10 minutes, then sprinkle the Oaxaca cheese over the surface and cover for 5 minutes until melted.
3. Using two forks, shred the meat directly in the pot, incorporating the juices and melted cheese. Prepare the warm corn tortillas and pile the shredded barbacoa onto each. Garnish with diced avocado, salsa verde, crema, cilantro, and a fresh squeeze of lime.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

18 g

Fat

30 g

Fiber

2.5 g

Sugar

1.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.