
How To Make Slow Cooker Barbacoa-Style Beef Tacos
Level up your usual tacos with our barbacoa-style beef tacos recipe made with juicy beef chuck roast slow-cooked in a tasty mix of chipotle and herbs!
Serves:
Ingredients
For Barbacoa Style Beef:
- 3lbsbeef chuck roast
- salt and pepper,to taste
- drizzleoil
- 4chipotle peppers,in adobo sauce, chopped
- 5clovesgarlic,chopped
- 1tbspcumin,ground
- 3tspdried oregano
- ¼tspground cloves
- ½cupbeef broth
- ¼cupapple cider vinegar
- ¼cupfresh lime,juiced
- 3bay leaves
For Serving, Optional:
- flour tortilla,or corn tortillas
- rice,cooked
- Pico de Gallo
- cheese,shredded
- sour cream
- guacamole
- fresh cilantro leaf
- avocado,sliced
Instructions
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Cut the beef into 6 to 8 large chunks. Season all over with pepper and salt.
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Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned.
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Transfer the seared meat to a slow cooker.
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In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
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Pour the marinade over the beef in the slow cooker and add the bay leaves.
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Cover and cook on Low for 8 hours, until the meat can be shredded easily.
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Remove and discard the bay leaves.
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Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
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To serve, add the shredded beef to your choice of tortillas along with your favorite toppings.
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Enjoy!
Nutrition
- Calories:Â 278.13kcal
- Fat:Â 12.64g
- Saturated Fat:Â 3.90g
- Trans Fat:Â 0.43g
- Monounsaturated Fat:Â 6.70g
- Polyunsaturated Fat:Â 1.98g
- Carbohydrates:Â 4.94g
- Fiber:Â 1.28g
- Sugar:Â 1.52g
- Protein:Â 37.12g
- Cholesterol:Â 108.86mg
- Sodium:Â 587.38mg
- Calcium:Â 50.44mg
- Potassium:Â 843.62mg
- Iron:Â 5.69mg
- Vitamin A: 232.18µg
- Vitamin C:Â 28.26mg
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