Beef Barbacoa Tostadas are the perfect blend of rich, slow-cooked flavor and satisfying crunch. With tender, shredded beef simmered in a bold and flavorful sauce, piled high on crispy, golden tostadas, this dish is both comforting and vibrant. Whether you’re hosting a casual get-together or craving a cozy family dinner, these tostadas are easy to make and endlessly customizable with fresh toppings like cilantro, lime, and salsa. Plus, with options for both the Instant Pot and slow cooker, you can choose the method that fits your schedule. Get ready to impress your friends and family with this irresistible, crowd-pleasing meal!
Key Ingredients in the Beef Barbacoa Tostadas
- Chuck or Cross Rib Roast: Known for its rich marbling and deep flavor, this cut becomes melt-in-your-mouth tender when slow-cooked, making it perfect for barbacoa.
- Olive Oil: Adds a subtle, fruity richness while helping to sear the beef, locking in flavor and creating a beautiful crust.
- Red Enchilada Sauce: Provides a bold, tangy, and slightly spicy base that infuses the beef with authentic Mexican flavor.
- Garlic and Onion: These aromatics build depth and complexity, enhancing the savory profile of the beef as it cooks.
- Chicken Stock: Adds moisture and richness, allowing the beef to braise to perfection while soaking up all the spices and seasonings.
- Paprika and Chili Powder: Bring warmth and smokiness to the dish, balancing the acidity of the sauce with a hint of spice.
- Corn Tortillas: Fried to a golden crisp, these act as the sturdy, crunchy base that contrasts beautifully with the tender, saucy beef.
How to Make Beef Barbacoa Tostadas
To begin, heat a large skillet over medium-high heat and sear 2-3 pounds of cubed chuck or cross rib roast in one tablespoon of olive oil, seasoning generously with salt and pepper. The searing process locks in the flavor and creates a rich, golden crust on the beef. Once browned, transfer the beef to your Instant Pot or slow cooker. Add one diced yellow onion, 3-4 smashed garlic cloves, 2-3 chopped fresh tomatoes, one cup of prepared red enchilada sauce (such as El Pato), one cup of chicken stock (or 12 ounces of beer), two teaspoons of paprika, one teaspoon of chili powder, and one teaspoon of onion powder. Stir everything together to ensure the beef is well-coated in the flavorful sauce. If using an Instant Pot, set it to the meat/stew setting for 40 minutes and allow for natural pressure release. For a slow cooker, cook on high for 4+ hours or low for 6-8 hours until the beef is tender and easily shredded.
While the beef is cooking, heat a generous amount of oil in a skillet over medium heat. Fry 12-14 corn tortillas until they are crispy and golden, then transfer them to a paper towel-lined plate to drain excess oil. Once the beef is fully cooked, shred it directly in the pot with tongs or forks, allowing the meat to soak up the rich, spiced sauce. Pile the shredded barbacoa onto the crispy tostadas (over refried beans, if desired) and finish with your favorite toppings, such as fresh cilantro, lime wedges, green onions, salsa, sour cream, and olives. The result is a vibrant, flavor-packed meal with tender, saucy beef and a satisfying crunch from the tostada.
From Slow Cook to Quick Fix: Choosing Your Cooking Method
One of the best things about this Beef Barbacoa Tostadas recipe is its flexibility. Whether you’re short on time or prefer a slow, flavor-infused cook, there’s a method that fits your schedule. The Instant Pot delivers tender, shredded beef in just 40 minutes, perfect for busy weeknights when you want bold, authentic flavor without the wait. On the other hand, the slow cooker method allows the beef to simmer for 6-8 hours on low or 4+ hours on high, resulting in rich, melt-in-your-mouth goodness that’s worth the wait. Both methods create incredible results, but if you love that deep, slow-braised flavor and have the time, the slow cooker is unbeatable. For those who want to whip up barbacoa in under an hour, the Instant Pot is your best friend. Either way, you’re guaranteed a dish that will wow your crowd.
Sides & Sips to Complete the Meal
What pairs perfectly with these rich and flavorful Beef Barbacoa Tostadas? Let’s talk about sides and sips that will round out your meal and elevate your dining experience. For sides, consider classics like Mexican street corn (elote), a zesty cilantro lime rice, or a refreshing jicama slaw. These options add brightness and texture to balance the savory barbacoa. For drinks, a classic margarita or paloma adds a fun, citrusy kick, while a chilled agua fresca or sparkling limeade keeps things light and refreshing. If you’re hosting a crowd, set up a DIY toppings bar and let guests build their own tostadas while sipping on something festive.
The History Behind Barbacoa
Barbacoa is more than just a delicious dish; it’s a tradition rooted in Mexican culture and history. The word “barbacoa” comes from the Taíno people of the Caribbean and refers to a method of slow-cooking meat over an open fire or in an underground pit. When Spanish colonizers arrived in Mexico, they adopted and adapted this cooking style, leading to the barbacoa we know today. Traditionally, barbacoa was made with tougher cuts of meat, like lamb or beef, which were slowly cooked until tender and infused with rich, smoky flavor. Over time, barbacoa became a staple in Mexican cuisine, often served at celebrations and family gatherings. Today, this beloved dish has evolved to fit modern kitchens, but its roots in slow cooking and bold flavors remain.
More Recipes from Rustic Joyful Food
If you loved this recipe, you’ll love any of these equally delicious dinner options!
- Grilled Pork Tenderloin Street Tacos
- Cilantro & Mandarin Marinated Shrimp Tacos
- “Beer-ita” Steak Tacos
- Chipotle Skirt Steak Tacos with Mango Salsa
- Crock Pot/Slow Cooker Authentic Street Tacos
Beef Barbacoa Tostadas
Equipment
- Large skillet
- Instant Pot or slow cooker
- Cutting board and knife
- Mixing spoon
- Tongs
Ingredients
- 2-3 pounds chuck or cross rib roast cut into 2-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 yellow onion diced
- 3-4 cloves garlic smashed
- 2-3 fresh tomatoes chopped
- 1 cup prepared red enchilada sauce such as El Pato or your preferred brand
- 1 cup chicken stock or 12 ounces of beer of choice
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 12-14 corn tortillas
- Oil as needed for frying
- Toppings: refried beans, cilantro, lime, green onions, salsa, sour cream, olives
Instructions
- In a large skillet over medium-high heat, brown the cubed beef in olive oil, seasoning generously with salt and pepper. Searing the meat adds depth of flavor and locks in the juices for tender, flavorful barbacoa.
- Transfer the browned beef to your Instant Pot or slow cooker. Add the diced onion, smashed garlic, chopped tomatoes, enchilada sauce, chicken stock (or beer), paprika, chili powder, and onion powder. Stir gently to combine all ingredients and evenly coat the beef. If using an Instant Pot, set to the meat/stew setting for 40 minutes and allow natural pressure release. For a slow cooker, cook on high for 4+ hours or low for 6-8 hours until the beef is tender and easily shredded.
- While the beef is cooking, heat a generous amount of oil in a skillet over medium heat. Fry each corn tortilla until crispy and golden, then transfer to a paper towel-lined plate to drain excess oil. These crispy tortillas will serve as the perfect base for your tostadas.
- Once the beef is fully cooked, use tongs or forks to shred the meat directly in the pot, allowing it to soak up the rich, flavorful sauce. Pile the shredded beef onto the crispy tostadas (optional: over refried beans), and finish with your favorite toppings, such as fresh cilantro, lime wedges, green onions, salsa, sour cream, and olives.