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This slow cooker barbacoa is a true Texas taco shop classic—made simple by using beef chuck roast. It’s tender, juicy, and perfect for stuffing into warm tortillas for authentic barbacoa tacos at home.
No-Frills Barbacoa
If you’re here expecting the saucy, spicy barbacoa you get at Chipotle—this is not that. This is Texas-style barbacoa.
The kind you’d find tucked into foil-wrapped tacos from a roadside stand or your favorite local taquería on a Saturday morning.
It’s made simply, with just beef, onion, garlic, salt, and bay leaves. No heavy spices, no chipotles, no vinegar—just rich, slow-cooked meat that’s tender, juicy, and deeply flavorful in the most understated way.
We pile it into warm tortillas, top it with diced onion and cilantro, and maybe squeeze on some lime if we’re feeling wild. It’s unfussy, incredibly satisfying, and totally worthy of a permanent spot in your taco rotation.
Ingredient Info: Beef Cheeks
Traditionally in Mexico they would use a cut of Beef head meat, like Beef Cheek. When cooked long and slow it becomes extra tender. You may be able to find beef cheeks in your market. I have been able to find Rumba Meats in our local markets. I find that a combination of beef cheeks and chuck roast makes an incredibly tender and flavorful barbacoa.
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Barbacoa (True Texas Style)
Ingredients
Instructions
- Chop the beef into 1-2 inch chunks, pat dry and sprinkle with salt.
- Heat oil in a skillet over medium heat. Working in batches, sear the meat briefly on all sides. Careful not to crowd the pan. Continue until all meat is seared.
- Place the beef into the bottom of the slow cooker.
- Add in the quartered onion and smashed garlic cloves. Top with the bay leaves.
- Cook on LOW for 6-8 hours until the meat easily shreds. Remove the bay leaves and large pieces of onion.
- Shred the meat. Return the meat to the slow cooker, stir into the juices. Let cook for another 20-30 minutes on LOW.
- Serve warm on corn tortillas to make street tacos.
Video
Equipment
Notes
Shred and store in an airtight container with its juices to keep the meat flavorful and moist. Freezer Friendly:
Cool completely. Portion into freezer bags or containers (with sauce!) and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat Like a Pro:
Warm gently on the stovetop or in the microwave with a splash of broth or water. Keeps the beef juicy! Quick Meal Ideas:
- Add to corn tortillas with diced onion + Cilantro (classic street tacos!)
- Build high-protein rice bowls with beans and greens
- Layer into quesadillas or enchiladas
- Top baked sweet potatoes for a fast lunch
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Slow Cooker recipes
Recipe was first published September 11, 2019. Updated February 28, 2020 and May 1, 2025.
Photography by @KJandCompany.co
Great recipe. Family loves it so I have to make it at least once a month. Added a little cumin. to the mix and it is amazing. So good. Thank you
When using cheek Meat, do you trim any of the textured, white cheek off?
I’ve never had to trim any of the beef cheeks I’ve gotten before.
AMAZING. So delicious and yummy!! Making for the second time today and tripling the recipe!!😋🤤
This was amazing! I used beef chuck roast and followed the recipe closely. It was very tasty and tender. No beef cheeks at our local grocery store, so I was so happy to find this amazing recipe using a common cut of beef. Thank you!