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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
Can you just slow cook the whole beef cheek and then shred? or do you need to cut it up first
You could sear the entire piece and slow cook it, it does cook quicker when cut into chunks.
I was born in El Paso and raised in Houston. So tasted some good beef head barbacoa. I remember the amazing barbacoa my abuelita used to make and this reminded me of it! And Tastes just like the same type of barbacoa that many small gas station, mom and pop restaurants in El Paso that sold the barbacoa on weekends. Delicious!!
Amazing recipe. I’ve never made barbacoa before and found your recipe. I used chuck roast and my family loved it! I will look at using a combination of both for a different flavor. Thank you so much for the recipe. I miss my Texas barbacoa tocos. This definitely helps.
No. Real Texas barbacoa has chipotles in adobe as well as Mexican oregano and cloves in the slow cook. This is like Chipotle restaurant junk.
Actually, what you just described sounds like what Chipotle serves…My source (https://www.chipotle.com/ingredients/beef) you listed their exact ingredients.
Best recipe! I made it for the first time ever and it was just like the tacos in Mexico.
I have a friend from Corpus Christi whose family routinely made barbarcoa. They dug a pit in their back yard, burned down some oak, wrapped whole cow heads in foil, and buried them in the hot coals all day, then shredded the meat off the cheeks.
There is still one restaurant in Brownsville which uses this method. The health department gave them a variance from current laws to continue the tradition.
Great stuff, thans for your recipe.
Have you ever tried using a mix of chuck roast or some other meat and beef cheek? I love the taste of the beef cheek but it is so fatty. But when I use chuck roast alone it doesn’t taste right.
Hi Heather! You may be a genius. I don’t know why I haven’t thought to combine them.. I’m the same as you, I love the beef cheeks, but it’s so fatty, and I hardly get any meat after cooking all day. I think I will try combining them the next time I make this.
First off this is like the barbocoa you would find at a Chipoltle. REAL Texas Barbocoa is made with the beef cheeks. REAL barbocoa is sticky and gelatinous. Roast is not. It really only needs salt and some cumin maybe some garlic and that is it. Sorry but barbocoa is from the cows head.
Hi Patricia, apparently you didn’t read the post. The recipe. Or watch the video. I talk about beef cheeks in all of it. And this recipe works with beef cheeks. I show making it with roast, because more people are comfortable cooking with roast. Not to mention the recipe only involves salt and garlic. So thanks for your input. Have a nice day Patricia.
I can’t thank you enough!!! My husband is Hispanic and I am not and he said it was the best ever! I made the slow cooker version and will now make it over and over again!!!
I love the simplicity of this recipe & surprisingly tasted so authentic! I’ve visited Texas before, & yes, the best tasting tacos were the ones we bought from corner stores or gas stations! I just made this, and my family loved it & I will definitely will be making it again & again. Thanks for sharing this recipe!
Make your ground beef tacos every weekend! Can’t get enough of then. Delicious!
Do you use any liquid?
Hi Jay! And nope! No liquid. As the meat cooks the fat renders and it will become juicy and tender all on it’s own! I actually have some in my slow cooker right now for dinner tonite 🙂
I have tried this about several times and always turns out great. I make this once a month the family really loves this. I also add a pinch of cumin. Thank you.