Slow Cooker Barbacoa Beef Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 servings
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Calories
522 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Barbacoa Beef Tacos
Description
This barbacoa beef recipe slow cooks a beef roast infused with chipotle chilis in adobo sauce, garlic, cumin, and oregano alongside aromatic bay leaves and onion. The slow cooking process breaks down tough meat fibers, resulting in tender, flavorful shreds that soak up the sauce. Incorporating lime juice and apple cider vinegar adds brightness and mild acidity, balancing the smoky, spicy flavors from the chipotle peppers.
The beef is first seared to lock in juices, then cooked in a marinade of beef broth and spices in a slow cooker for several hours until very tender. After shredding, the meat is tossed in the cooking juices to retain moisture and flavor concentration. Serving in warmed corn or flour tortillas with sliced red onions, queso fresco, cilantro, jalapeños, and lime wedges brings vibrant freshness and varied textures to each taco.
This dish can serve as a filling main course for gatherings, with each portion including about two tacos. Leftovers store well in the refrigerator for up to two days and freeze safely with proper airtight packaging, allowing for convenient meal prep and preservation of its rich flavors.
Ingredients
- 2 1/2 pounds beef roast chunk
- 2 tablespoons extra virgin olive oil
- kosher salt
- black pepper ground
- 1 small red onion diced
- 1 red chili pepper diced (optional)
- 2 chipotle chilis in adobo
- 3 cloves garlic minced
- 2/3 cup beef broth
- 3 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 bay leaf
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 12 small corn tortilla for serving, or flour tortillas
- 1/2 red onion thinly sliced, for serving
- queso fresco for serving
- cilantro for serving
- jalapeño for serving (optional, sliced
- lime for serving, wedges
Instructions
- Coat the inside of the slow cooker with oil.
- Season the chunk roast with salt and pepper. Preheat a skillet over high heat and add oil. Sear the chunk roast on all sides, about 2 minutes per side. Place roast in crock.
- Pour the remaining ingredients for the barbacoa beef over the roast and turn to coat. Close the lid and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- When the roast is fully cooked, shred with two forks and toss in the sauce.
- Serve on corn or flour tortillas. Garnish with red onion, queso fresco, cilantro, jalapeños and lime wedges.
Notes
- One serving is about two tacos; toppings are not included in nutritional values.
- Add chipotle peppers or diced chilis to increase the spiciness if desired.
- Refrigerate leftovers up to 2 days or freeze in airtight bags after cooling completely.
- Allow frozen meat to thaw overnight before reheating to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 39g | 78% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 330mg | 14% |
| Potassium | 846mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 106mg | 11% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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