Queso Stuffed Beef Barbacoa Street Tacos
Prep time
Cook time
Total time
Serves: 24 Tacos
  • 3 lbs. Boneless Chuck Roast, trim excess fat and cut into 2-inch cubes
  • 3 - 4 Chipotles in Adobo Sauce, chopped
  • 1 Small White Onion, chopped
  • 8 Garlic Cloves, chopped
  • ½ cup Lager Beer
  • 2 tbsp. Apple Cider Vinegar
  • Juice of 1 Lime (about ¼ cup)
  • 1 tbsp. Cumin
  • 1 tbsp. Dried Oregano
  • ¼ tsp. Ground Cloves
  • Kosher Salt, to taste (about 2 tsp.)
  • 1 tsp. Fresh Ground Black Pepper
  • 3 Bay Leaves
  • 24 Street Sized Flour Tortillas
  • 24 Street Sized Corn Tortillas
  • 1 Container Rojo's Queso Con Salsa
  • Pickled Red Onions, as needed
  • Cilantro, as needed
  • Fresh Limes, optional as needed
  1. Cut beef into 2-inch cubes and place in a large mixing bowl. Whisk together the chopped chipotles in adobo, white onion, garlic, beer, vinegar, lime juice, cumin, oregano, ground cloves, salt and pepper in a separate bowl. Pour over the beef and toss together. Transfer all ingredients to the slow cooker.
  2. Add bay leaves and place slow cooker, covered on low, for 6 - 8 hours.
  3. Remove beef with tongs and shred with two forks on a separate plate. Carefully pour the gravy the meat has been cooking in into a blender. Blend until smooth and set aside.
  4. Place shredded beef in a serving platter or back into the slow cooker. Add desired amount of gravy and save the rest to serve on the side.
  5. Warm tortillas and queso. Layer each taco with a flour tortilla, warmed queso and a corn tortilla on top. Then fill with barbacoa, pickled red onions, cilantro and additional queso on top. Enjoy immediately with fresh limes, if desired.
Recipe by Slice of Jess at https://sliceofjess.com/queso-stuffed-beef-barbacoa-street-tacos/