Barbacoa tacos are juicy, flavorful, and made easy with a slow cooker! Serve it up family style with toppings for the ultimate taco night.
Servings: 8 tacos
- 4 pounds beef chuck roast cut into 3-inch chunks
- 1 onion diced
- 3-4 chipotles in adobo sauce finely diced
- 5 garlic cloves minced
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 3/4 cup beef stock
- 3 bay leaves
- diced onion
- avocado slices
- chopped cilantro
- sour cream or cheese optional
Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8-9 hours, or on high for 4-5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
Remove the beef to a cutting board and use two forks to shred it.
Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
Use tongs to remove a serving of barbacoa from the slow cooker, top it on a tortilla, and garnish with diced onion, avocado, cilantro, and other toppings.
Calories: 543kcal | Carbohydrates: 23g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1075mg | Potassium: 923mg | Fiber: 7g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 6mg