Slow Cooker Barbacoa Beef Tacos (Edit recipe)

These slow cooker barbacoa beef tacos are cooked with lime juice, chipotle peppers and seasonings until super tender. Served on corn tortillas with queso fresco, onions and cilantro, these tacos are an easy, delicious meal!

15 minutes

6 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	257
Fat:	9 g
Carbohydrates:	22 g
Protein:	19 g
Cholesterol:	53 g
Sodium:	337 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 10

Ingredients

Barbacoa Beef

3-4 lb Beef Chuck Roast
4 tsp Garlic, chopped
4 tsp Ground Cumin
2 tsp Paprika
2 tsp dried Oregano
1 tsp Kosher Salt
1 tsp Black Pepper
.5 tsp ground Cloves
.5 tsp ground Allspice
2 Tbsp Tomato Paste
2 whole Bay Leaf
.333 cup Lime Juice
.333 cup Apple Cider Vinegar
.5 cup Beef stock
1 whole Onion, diced
2-4 whole Chipotle Peppers in Adobo Sauce

Taco Accompaniments

10 whole Corn Tortilla
.25 cup Queso Fresco
.25-.5 cup Onion, diced
1-2 whole Lime, cut into wedges
.25 cup Cilantro, chopped, fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add chuck roast to the slow cooker and top with all of the remaining ingredients, except the accompaniments.
Cover and cook on high for 3 hours, then reduce the heat to low and cook for an additional 2 hours until tender.
Remove the bay leaves and transfer the roast to a cutting board. Using two forks, shred the beef into smaller pieces and then add it back to the slow cooker.
Stir the beef together with the juices, cover and cook an additional 30-60 minutes on low.
Serve barbacoa beef on corn tortillas with queso fresco, diced onions, lime wedges and chopped cilantro.

Notes

Recipe serves approximately 8-10 people (2-3 tacos per person) Buy a chuck roast that has even marbling for the best flavor and ease of shredding. Make sure to stir up the shredded beef with the spices and juices so that is evenly flavors the meat. For less spice, only use 1 or 2 chipotle peppers and for more heat, use 3 or 4. The chipotle peppers can also be omitted, if desired. Alternative toppings ideas include salsa verde, hot sauce, sliced avocado, pico de gallo or beans. This barbacoa beef will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 3 months. Frozen beef should be defrosted in the refrigerator and can be heated up in a skillet on the stovetop over medium heat with a little bit of beef broth or in a microwave.