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Shred: Once the beef is tender, remove it from the slow cooker or Instant Pot and shred it using two forks. Discard any excess fat.
Combine with Sauce: Return the shredded beef to the cooking liquid and stir to combine, letting it soak up the flavors.
Assembling the Tacos:
Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat or directly over a gas flame until soft and pliable.
Fill the Tacos: Fill each tortilla with a generous amount of the barbacoa beef.
Add Toppings: Top with fresh cilantro, chopped red onion, sliced radishes, and crumbled Cotija cheese. Serve with lime wedges and your favorite salsa or hot sauce on the side.
Storing Leftovers
Store any leftover barbacoa beef in an airtight container in the refrigerator for up to 4 days. You can also freeze the beef for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet over medium heat until heated through.
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