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Slow Cooker Barbacoa Beef Tacos

Slow Cooker Barbacoa Beef Tacos on a plate
  • Serves:  10
  • Prep Time:  20 min
  • Cook Time:  6 hrs

Ingredients

  • 4 pounds chuck roast, cut into 4-inch pieces
  • 1 large white onion, diced
  • 5 garlic cloves, minced
  • 2 bay leaves
  • ¼ cup fresh lime juice
  • 1 cup beef stock
  • 3 tablespoons apple cider vinegar
  • 2 chipotle peppers in adobo, chopped, plus adobo sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper

For Serving

  • Small white onion, diced
  • Radishes, thinly sliced
  • Fresh cilantro, chopped
  • Corn tortillas, warmed

Method

Slow Cooker

  1. To a large slow cooker add meat, onion, garlic, and bay leaves.

  2. In a medium bowl, combine lime juice, beef stock, apple cider vinegar, chipotle peppers, adobo sauce, chili powder, cumin, paprika, salt, and pepper. Pour over meat.

  3. Cover and set slow cooker to HIGH and cook for 4 hours or set to low LOW and cook for 8 hours, until beef is very tender and can be pulled apart easily with a fork.

  4. Skim fat off the top and discard. Use two forks to shred the beef into 1-inch pieces in the slow cooker. Cook on HIGH for 30-45 minutes or LOW for 1-2 more hours more.

  5. Serve family-style with tortillas, onions, cilantro, and radishes on the side.

Note: You can also use this meat for quesadillas, Loaded Sweet Potatoes, Nachos or Taco Salad! You can store in the freezer for up to two months.

To make these tacos on the stove top:

Preheat the oven to 350°F with a rack in the center position. Heat 2 tablespoons of vegetable oil in a large Dutch oven over high heat. Season the beef with salt. Once the oil is glistening, add the beef and brown on all sides, about 10 minutes. Transfer the beef to a plate. Add the onion to the pot and cook until translucent, about 5 minutes. Add the garlic and cook, stirring, one minute more. Add the bay leaves. In a small bowl, combine lime juice, beef stock, apple cider vinegar, chipotle peppers, adobo sauce, chili powder, cumin, paprika, salt, and pepper and stir into the Dutch oven. Add the beef and . bring to a simmer over high heat. Once simmering, cover and transfer to the oven. Roast until beef is very tender and can be pulled apart easily with a fork, about 2 ½ hours. Skim fat off the top and discard. Use two forks to shred the beef into 1-inch pieces. Return the beef to the Dutch oven and stir to combine.

To make these tacos in an Instant Pot:

Set the Instant Pot to sauté and heat 2 tablespoons of oil. Once the oil is glistening, add the beef and brown on all sides, about 14 minutes. Transfer the beef to a plate. Add the onion and cook for 5 minutes until translucent. Add the garlic and cook, stirring, until fragrant, 1 minute more. Add the bay leaves. In a medium bowl, combine lime juice, beef stock, apple cider vinegar, chipotle peppers, adobo sauce, chili powder, cumin, paprika, salt, and pepper and stir into the Instant Pot. Add the beef and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 1 hour. Allow the steam to release naturally for 10 minutes. Skim fat off the top and discard. Use two forks to shred the beef into 1-inch pieces and stir to combine.