Slow Cooker Barbacoa Beef Tacos
- Serves: 10
- Prep Time: 40 min
- Cook Time: 6 hrs
- Calories: 414
Ingredients
- 4 lbs Chuck roast, cut into 3-4" pieces
- 1 Large white onion, diced
- 5 Garlic cloves, minced
- 2 Bay leaves
- 1/4 cup Fresh lime juice
- 1 cup Beef stock
- 3 tbsp Apple cider vinegar
- 2 Chipotle chillies in adobo sauce, roughly chopped, plus remaining sauce from the container
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 2 tsp Smoked paprika
- 2 tsp Sea salt
- 1/2 tsp Freshly ground pepper
For serving
- Raw onion, small dice
- Radishes, thinly sliced
- Cilantro, chopped
- Corn tortillas, warmed
Method
- In a large slow cooker add meat, onion, garlic and bay leaves.
- In a small bowl stir together remaining ingredients and pour over the meat.
- Set slow cooker to high for 4 hours or low for 8 hours.
- Once cooked remove ½ cup of fat off the top of the meat as well as any large pieces of fat that cooked off the meat. Discard in trash.
- Using two forks, shred the beef and return to pot. Allow to cook on low for 1-2 more hours.
- Serve with warm tortillas, onions, cilantro and radishes or whatever fixings you like. Alternatively use this meat for quesadillas, loaded sweet potatoes, nachos or taco salad.
**This meat also freezes well.