Barbacoa Tacos

Barbacoa Tacos are filled with tender chuck roast that has been slow-cooked in a spicy flavor-packed sauce. This recipe is the perfect way to spice up Taco Tuesday!

Course main meal beef

Cuisine Mexican

Keyword how to make barbacoa tacos, tacos barbacoa, tacos de barbacoa, what are barbacoa tacos

Prep Time 15

Cook Time 8

Servings servings

Calories 354kcal

Author Beth Pierce

Ingredients

3-4 lb beef chuck roast
2 tablespoons canola or vegetable oil
3 cloves garlic
2-4 chipotle peppers
1 tablespoon cumin
1 teaspoon onion powder
1 tablespoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons apple cider vinegar
1 cup low-sodium beef broth
1 lime juiced about 2 tablespoons
2 bay leaves
Flour or corn tortillas
Chopped romaine lettuce
Grape tomatoes halved
Red onions thinly sliced
Avocado slices

Instructions

Heat vegetable oil in a large skillet over medium heat. Brown chuck roast on both sides; place in a large slow cooker.
Add garlic, chipotle peppers, cumin, onion powder, oregano, cloves, salt, pepper, vinegar, beef broth, and lime juice to a food processor. Pulse several times to blend and pour the mixture over the chuck roast. Add the leaves to the crock pot.
Cover the slow cooker; cook on low for 8 hours or high for 5-6 or until fork tender.
Using a couple of forks, shred chuck roast right in the slow cooker removing any fat or gristle. Spoon meat into soft taco shells and top with lettuce, tomato, red onion, and avocado. Serve promptly.

Notes

You do not have to brown the chuck roast before placing it in the crockpot. However, I think it is worth the effort. The caramelized surface of the meat adds great flavor to the barbacoa recipe.
If you do not have a food processor, use a blender but mince the garlic and chipotle peppers first.
Cook the roast whole and then shred, removing unwanted fat and gristle.
If you like things spicy, add four chipotle peppers. If you like things less spicy, add two chipotle peppers.
You can cook on high for about six hours or until fork tender. I prefer it cooked on low as it seems a tad more tender and flavorful.
Customize your choice of toppings and suit your own taste.

Nutrition