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Barbacoa Beef Tacos

Easy and flavorful slow cooker barbacoa beef tacos, perfect for weeknight dinners with minimal effort. Tender beef topped with fresh ingredients for a satisfying meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Barbacoa
  • 3 pounds chuck roast Chuck roast is the best cut for barbacoa.
  • 2 cups beef stock Alternatively, beef broth can be used.
  • 2 tablespoons chipotle peppers in adobo sauce Adjust based on spice preference.
  • 4 cloves garlic Fresh garlic for best flavor.
  • 2 tablespoons lime juice For acidity and zing.
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 leaves bay leaves For additional flavor.
  • 1 tablespoon vinegar Optional, for added acidity.
  • 1 teaspoon salt Adjust to taste.
To Serve
  • 12 pieces corn tortillas Warm them before serving.
  • 1 cup chopped onion Fresh onion for crunch.
  • 1 cup chopped cilantro Optional, for freshness.
  • 2 pieces lime wedges For serving.
  • optional cotija cheese Optional topping.
  • to taste hot sauce For added heat.

Method
 

Preparation
  1. Place the chuck roast in the slow cooker.
  2. Pour half of the beef broth over the roast.
  3. In a blender or food processor, combine chipotle peppers, lime juice, vinegar, garlic, cumin, oregano, and salt. Blend until smooth.
  4. Pour the blended sauce over the beef in the slow cooker.
  5. Add the remaining beef broth and tuck in the bay leaves.
  6. Cover and cook on low for 8 hours.
Serving
  1. Once cooked, shred the beef using forks and mix it with the sauce.
  2. Serve the shredded barbacoa on warm corn tortillas.
  3. Top with chopped onion, cilantro, lime wedges, and optional cotija cheese.
  4. Add hot sauce to taste, if desired.

Notes

Leftovers can be stored in the fridge for up to three days or frozen for up to three months. Reheat in a pan or microwave with a splash of broth to prevent drying out.