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