Description
A flavorful and tender beef barbacoa recipe made in a slow cooker, perfect for tacos.
Ingredients
Scale
- 2 to 3 lbs beef chuck roast
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 to 3 chipotle peppers in adobo sauce, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 cup lime juice (freshly squeezed)
- 1 cup beef broth
- 12 corn tortillas (for serving)
- 1/2 cup fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Trim excess fat from the beef chuck roast and season with salt and pepper.
- Sauté chopped onion in a skillet until translucent, then add minced garlic and sauté for an additional minute.
- Place the beef in the slow cooker and add the sautéed onion and garlic, chipotle peppers, cumin, oregano, lime juice, and beef broth.
- Cover and cook on low for 8 hours or high for 4-5 hours until tender.
- Remove the beef, shred it with forks, and return it to the slow cooker to absorb the juices.
- Heat corn tortillas in a skillet until warm and slightly crispy.
- Assemble tacos with shredded beef, cilantro, and a drizzle of lime juice.
Notes
- For gluten-free, ensure tortillas are gluten-free.
- For a leaner option, use beef brisket instead of chuck roast.
- For a vegetarian option, substitute with jackfruit or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4-5 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Slow Cooker, Beef Barbacoa, Tacos, Mexican Cuisine