Beef Barbacoa Tacos with Pepper Jack Queso

Name: Beef Barbacoa Tacos with Pepper Jack Queso
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 serving
Ingredients: 2 lbs. approx Boneless Beef Roast; salt + pepper; 2-4 chipotle peppers in adobo sauce; 2 Tablespoons fresh lime juice; 1 Tablespoon cumin; 1 Tablespoon chile powder; 1 teaspoon garlic powder; 12 ounce can beef broth; 1 pkg. Corn Tortillas; 1 1/2 Tablespoons butter; 2 Jalapeno peppers; 2 garlic cloves; 1 1/2 Tablespoons flour; 3/4 cup milk; 4 1/2 cups Monterey jack cheese; Fresh avocado; cilantro; pickled jalapenos; white onion; fresh lime

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
6
Course
Dinner
Cuisine
Mexican

Beef Barbacoa Tacos with Pepper Jack Queso

Zelda Zimmerman

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Get your taco fix at home with this super simple slow cooker meal that is packed with flavor. Homemade pepper jack queso is the shining star.

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Ingredients

Servings

Beef Barbacoa:

2 lbs. approx Boneless Beef Roast
salt + pepper
2-4 chipotle peppers in adobo sauce finely diced
2 Tablespoons fresh lime juice
1 Tablespoon cumin
1 Tablespoon chile powder
1 teaspoon garlic powder
12 ounce can beef broth
1 pkg. Corn Tortillas

Pepper Jack Queso:

1 1/2 Tablespoons butter
2 Jalapeno peppers finely diced and deseeded, if you want it mild
2 garlic cloves minced or 1/2 teaspoon Garlic Powder
1 1/2 Tablespoons flour
3/4 cup milk
4 1/2 cups Monterey jack cheese shredded

Garnish:

Fresh avocado
cilantro
pickled jalapenos
white onion
fresh lime

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Instructions

Generously season beef roast with salt and pepper. Place in slow cooker.
In small bowl, mix together chipotle peppers, lime juice, cumin, chile powder, and garlic powder. Spread all over both sides of beef roast and pat. Pour beef broth around roast avoiding top so the spices stay put.
Cook for 8-10 hours on low setting. Shred with two forks. Return to slow cooker and let it soak up the juices until ready to serve.
Pepper Jack Queso:
Melt butter in cast iron skillet or saucepan over medium-low heat. Add jalapenos and cook for about 4-5 minutes until peppers start to become tender. Add garlic and cook for 1 minute. Whisk the flour into the butter and cook for 30 seconds.
Add the milk, whisking constantly until sauce is thick, about 5 minutes.
Turn heat to low, and add cheese slowly, 1/4 cup at a time, stirring into the sauce until completely melted. Repeat until all cheese is added.
Serve queso right away. If it sets up too much, place back on stovetop and add a dash of milk or butter and stir.
To assemble tacos:
Place shredded Barbacoa Beef into corn tortilla. Drizzle pepper jack queso over beef. Top with sliced, fresh avocado, cilantro, lime, white onion, and pickled jalapenos (optional).