Slow Cooker Barbacoa Beef Tacos with Pickled Onions and Pineapple Pico
User Reviews
5
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Total Time
8 hrs
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Servings
4 to 6+
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Barbacoa Beef Tacos with Pickled Onions and Pineapple Pico
Description
Slow Cooker Barbacoa Beef Tacos with Pickled Onions and Pineapple Pico is a recipe centered around a 4-pound beef chuck roast slow-cooked in a blend of chipotle peppers in adobo, garlic, red onion, vinegar, and a mix of spices including cumin, oregano, and cloves. The beef is first seared to develop a browned crust, then cooked low and slow to achieve a tender, shreddable texture. Accompanying the beef are pickled onions, prepared by soaking thinly sliced red onions in a warm vinegar, sugar, and salt brine, lending a sharp and slightly sweet contrast.
The pineapple pico adds a refreshing element with diced pineapple, jalapeño, sweet onion, cilantro, and lime juice seasoned with salt and black pepper. The combination of spicy, tangy, sweet, and savory elements creates a balanced and lively filling for tacos. Once cooked, the beef is shredded and served with warm tortillas and the pickled onion and pineapple pico toppings.
This recipe highlights slow cooking for tender beef without extensive hands-on time, and the fresh pickled onions and pineapple pico introduce bright and crisp textures and flavors that complement the rich meat. The dish offers a variety of flavor profiles and is suitable for casual meals or gatherings where tacos are enjoyed.
Ingredients
- 2 tablespoons grapeseed oil canola or vegetable oil
- 1 beef chuck roast 4 pound
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 garlic cloves
- 2 chipotle peppers in adobo sauce
- ½ red onion diced
- 3 tablespoons adobo sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon cumin ground
- ½ teaspoon oregano dried
- ¼ teaspoon cloves ground
- corn tortilla or flour tortillas
pickled onions
- 1 red onion thinly sliced
- 1/2 cup water warm
- 1 1/2 tablespoons sugar
- 1 teaspoon salt coarse
- 3/4 cup apple cider vinegar
pineapple pico
- 1 cup pineapple diced, fresh cubes
- 1 jalapeno pepper seeded and diced
- 1/2 sweet onion diced
- 3 tablespoons cilantro chopped, fresh
- 1 lime juiced
- salt to taste
- black pepper to taste
Instructions
- Place the garlic, peppers, onions, adobo sauce, vinegar, lime juice, cumin, oregano and cloves in the bowl of your food processor and blend until combined.
- Season the beef with the salt and pepper. If you have a slow cooker that you can sear in, heat it to the highest setting. If not, heat a large pot or skillet over medium-high heat. Add the oil (to either, whatever you’re using) and once it’s hot, add the beef and sear until deeply golden on every side, about 2 minutes per side.
- Place the sauce mixture in the bottom of the slow cooker (and if the beef was seared in there, just lift up the beef and pour it underneath) with the beef over top. Cook on low for 8 to 10 hours, or until the beef falls apart.
pickled onions
- Place the onions in a jar or cup. In a bowl, whisk together the warm water, sugar and salt until the sugar and salt dissolve. Whisk in the vinegar. Pour over the sliced onions. Let sit at room temperature for 30 minutes to 1 hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.
pineapple pico
- Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.
User Reviews
Overall Rating
5
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