Description
Transform your weeknights with this incredibly flavorful Slow Cooker Beef Barbacoa Tacos recipe! Tender, succulent shredded beef infused with smoky chipotle and bright lime, this dish is a guaranteed crowd-pleaser that practically cooks itself.
Ingredients
3 pounds beef chuck roast (excess fat trimmed)
2 teaspoons Kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil (for searing)
1/2 cup beef broth
1 1/2 teaspoons dried oregano
3 dried bay leaves
1 small white onion, sliced
Corn taco tortillas (for serving)
5 cloves garlic (crushed)
4 chipotle peppers in adobo (canned) (use 2 peppers for less spicy, see notes)
2 teaspoons ground cumin
2 tablespoons apple cider vinegar
1/4 cup fresh lime juice
Chopped cilantro
Diced white onions
Sliced radishes
Lime wedges
Mexican coleslaw (optional)
Instructions
Blend the marinade: In a food processor, combine garlic, chipotle peppers in adobo, cumin, apple cider vinegar, and lime juice. Process until smooth.
Prepare the beef: Cut the beef chuck roast into three pieces. Pat dry and season all over with salt and pepper.
Sear the beef: Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned. Transfer beef to a slow cooker.
Cook the barbacoa: Pour the marinade over the beef in the slow cooker. Add beef broth, oregano, bay leaves, and sliced onions. Stir gently. Cover and cook on low for 8 hours or high for 4 hours.
Shred the beef: Once cooked, shred the beef and return it to the slow cooker to soak in the juices.
Serve: Serve the barbacoa over warm corn tortillas with your preferred toppings.
Notes
For Extra Spice: If you love a spicier barbacoa, feel free to add an extra chipotle pepper or a pinch of cayenne pepper to the marinade.
A Touch of Sweetness: A small drizzle of honey or agave nectar in the marinade can balance the acidity and add a subtle sweetness if desired.
Vegetable Addition: Some folks like to add sliced bell peppers along with the onions in the slow cooker for extra veggies, though this isn’t part of the traditional flavor profile.
Don’t Overcrowd the Slow Cooker: Ensure your beef pieces have a little space to cook evenly. If your slow cooker is very full, consider cutting the roast into smaller pieces.
Check for Tenderness: The beef is ready when it shreds easily with a fork. If it’s still tough, continue cooking until it reaches that perfect tender stage.
Adjusting Spice: Taste the marinade before adding it to the slow cooker. If you want it spicier, add another chipotle pepper or a pinch of red pepper flakes. If it’s too spicy, a bit more lime juice or a touch of honey can help balance it.
Resting is Flavor: After shredding, letting the beef sit in the juices for at least 10-15 minutes allows it to absorb more flavor and become even more succulent.
- Prep Time: 25 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A