Barbacoa Taco and Batchelors Potato

Course: Breakfast, Main Course
Cuisine: American, Mexican
Prep: 30 minutes
Time: 7 hours
Total Time: 7 hours 30 minutes
Adjustable Servings: 1
Calories: 4071 kcal

This is an American-ized version of barbacoa made with chuck roast and using our RED salsa. In Texas traditional barbacoa is made in the ground with a cow's head and topped with white onion and cilantro on corn tortillas. We are fortunate to have a barbacoa dealer to buy from and save time. They and most our local dealers use cheek meat and tongue to make their barbacoa.The fat from a cow’s head is different from what comes from a chuck roast (it feels slicker). Nevertheless this is an excellent recipe very close to what I consider true barbacoa. Here’s our twist.

Print 🖨️


Barbacoa Murican

  • 3-4 pound chuck roast pick what’s on sale
  • 3/4 cup beef broth
  • 4 oz chipotles
  • 4 tsp garlic
  • 1 cuo onion
  • 1 tbs lime
  • 1 tbs cumin
  • 2 tsp dried oregano
  • 2 tsp salt
  • 2 tsp pepper

Batchelors Potato

  • 8 oz potato baker
  • 1 tsp garlic
  • 1 cup sharp cheddar shredded
  • ½ tbs salt
  • 1 tbsp butter

Taco Supplies

  • 12 oz pack corn tortillas
  • 5 oz RED salsa

The Build

Barbacoa Slow Cook

  1. Cut up the chuck roast in 2- 3 inch cubes
  2. Cut up the chipotles, garlic, and onion.
  3. Instock a pot stock pot at medium heat pour 1 tablespoon of olive oil.
  4. Throw everything in the pot but meat and broth. Cook till tender.
  5. Throw in the meat and sear all sides. I like to get a crisp dark seared color.
  6. Turn heat to low and pour in beef broth.
  7. Simmer for 6-8 hours covered.

Batchelors Potato Bake

  1. Lightly poke or stab potato/s with fork 4 time on 4 sides.
  2. Microwave on high for 10 minutes.
  3. When cooled slice 1/4 inch down the length of potato. Don’t cut all the way through.
  4. Place on tin foil and spread open best you can. Looking for a small opening at slices.
  5. Sprinkle salt and chopped garlic over slits.
  6. Heat butter to liquid and pour over top of potato.
  7. Stuff and sprinkle cheddar on potato.
  8. Close foil over potato airtight.
  9. Place on baking sheet and bake for 30 minutes at 350 degrees.
  10. Cool down open and eat.

The Taco Build

  1. In a pan toast tortilla to taste.
  2. Place about ¼ to ½ cup barbacoa in tortilla.
  3. Top taco off with RED salsa or white onion and cilantro (or your own…)


Don’t simmer too high. Our stoves low setting is a frog's hair to hot. I’ll write up a barbacoa recipe using cheek and tongue meat soon. In our world it is against the law to use any other tortilla than corn. It’s Murica, do what taste good to you and yours.



➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Barbacoa Taco and Batchelors Potato
Amount Per Serving (355 g)
Calories 4071 Calories from Fat 1980
% Daily Value*
Total Fat 220g 338%
Saturated Fat 101g 505%
Cholesterol 1088mg 363%
Sodium 13541mg 564%
Potassium 7339mg 210%
Total Carbohydrates 211g 70%
Dietary Fiber 35g 140%
Sugars 14g
Protein 322g 644%
Vitamin A 132.2%
Vitamin C 154.5%
Calcium 157.2%
Iron 272.4%
* Percent Daily Values are based on a 2000 calorie diet.
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