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Beef Barbacoa Street Tacos

Rumba® Beef Barbacoa



  • Lime wedges
  • Chopped cilantro
  • Salsa Verde


  1. Place beef barbacoa pieces in slow cooker. Add water (or chicken broth), cover and cook on low heat for 6 to 8 hours until beef is fork tender and reaches a minimum internal temperature of 160°F. For instant pot pressure cooker, follow same instructions except use ½ cup of water and cook on high pressure for 35 minutes, ensuring minimum internal temperature of 160°F. Depressurize for 5 minutes on natural pressure release.
  2. Using 2 forks, shred meat in juices.
  3. Pile beef barbacoa on warm tortillas and top with lime, cilantro and salsa verde.