Barbacoa Beef Tacos with Pickled Watermelon & Avocado Sauce Recipe

In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, and cook until onions are translucent.

Trim excess fat from the beef chuck roast, then add to the skillet and brown on all sides.

In a slow cooker, combine chipotle peppers, cumin, oregano, salt, black pepper, beef broth, apple cider vinegar, and lime juice. Stir well.

Transfer the browned beef roast to the slow cooker and coat it with the sauce mixture.

Cook on low heat for 8 hours or on high heat for 4 hours, until the beef is tender and easily shreds.

Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir in the fresh cilantro.

In a small bowl, mash the ripe avocado with sour cream, lime juice, salt, and pepper to make the avocado sauce.

Warm the corn tortillas in a dry skillet or in the microwave.

To assemble the tacos, add a scoop of the Barbacoa beef to each tortilla. Top with pickled watermelon slices and a dollop of avocado sauce.

Serve the Barbacoa beef tacos hot and enjoy!