Easy Barbacoa Beef Tacos
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Barbacoa Beef Tacos

Barbacoa Beef Tacos can't get any easier or more delicious with this slow roasted meat.
Course Lunch or Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
Calories 348kcal

Ingredients

  • 3 pound rump roast 3 to 3 1/2 pound roast
  • spice mix
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 2 tsp coriander
  • 2 tsp chili powder
  • 1/2 tsp oregano
  • 1 1/4 tsp salt divided
  • 1/2 tsp pepper
  • 2 white onions peeled and sliced
  • 1 14.5 oz. can fire roasted tomatoes
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 350 degrees
  • First prepare the spice mix. Measure the cumin, garlic, coriander, chili powder, oregano and salt - combine and mix together well, set aside.
  • Next prepare the roast - I used a 3 1/4 pound rump roast. Using a paper towel, blot the meat to remove the moisture. Then coat lightly with olive oil, season generously with salt and pepper. Sear it well on ALL sides - I'm talking a brown crusty sear. Five minutes pre side.
  • Remove the roast from the pan and add onions and sauté for five minutes, after five minutes add a can of fire roasted tomatoes and sprinkle with half the spice mix. Stir well to combine.
  • Then nestle the roast into the sautéed onions and tomatoes. Sprinkle with the remaining spice mix. Cover tightly and insert into a 350 degree oven for three hours. When complete shred with two forks.
  • Slice and dice your favorite toppings, toast the tortillas and prepare yourself for an amazing meal!

Nutrition

Calories: 348kcal | Carbohydrates: 3g | Protein: 46g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 132mg | Sodium: 438mg | Potassium: 455mg | Sugar: 1g | Vitamin A: 4.4% | Vitamin C: 3.5% | Calcium: 2.8% | Iron: 26.9%