Barbacoa (Slow Cooker Beef for Tacos)

I have shared other slow cooker taco recipes on here, and this one is similar but it has a few differences. One difference was the adobo sauce. I wasn’t sure if it was necessary. The original recipe called for using some of the chipotles, but we prefer our food less spicy. To be honest, I think we could probably add some next time and be okay. But, even if you don’t like spicy food, the sauce adds a smoky flavor which really is good. And this is coming from a girl who doesn’t like a lot of smoky foods.

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The really handy part of this recipe? It’s a dump everything into the slow cooker and move on type of dish. I did prep the ingredients ahead of time. Basically, I had all of the dry ingredients in a container in the fridge ready to go for when I wanted to start the slow cooker. This way I could prep when I had a few extra minutes (i.e., during a Fudgelet nap) and then cook when needed.

 

 

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I used a red onion, but a regular onion would be better. If it is all you have, the red onion worked fine.

Directions for Barbacoa (Slow Cooker Beef Tacos)

Slightly adapted from Gimme Some Oven 

  • 3 pounds chuck roast, trimmed and cut into 2-inch pieces
  • 2 teaspoons minced garlic
  • 2 Tablespoons adobo sauce (from a can of chipotles in adobo sauce)
  • 2 teaspoons chili powder
  • 1 cup chopped onion
  • 1/4 cup lime juice (fresh if you have it)
  • 2 Tablespoons apple cider vinegar
  • 1 bay leaf
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 1 teaspoon salt
  • 1.5 teaspoons black pepper
  • 1/4 teaspoon ground cloves
  • 1/2 cup beef broth
  • ½ cup chopped cilantro

 

Gently stir all of the ingredients (except the cilantro) together in the slow cooker.

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Cover and cook on low for 6-8 hours (high for 3-4 hours). Add the cilantro and cover for an extra 10 minutes.

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The beef should fall apart when shredded with a fork, but we used a knife to help. Remove the beef from the slow cooker to shred it. Make sure you remove the bay leaf and discard it. Serve the beef in tacos, in a taco salad, or over rice. Use some of the sauce to drizzle on top.

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We made rice bowls with cilantro-lime rice and taco salad toppings, such as lettuce, fresh tomato, avocado, and cheese.

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Directions for Barbacoa (Slow Cooker Beef Tacos) (without pictures)

Slightly adapted from Gimme Some Oven 

  • 3 pounds chuck roast, trimmed and cut into 2-inch pieces
  • 2 teaspoons minced garlic
  • 2 Tablespoons adobo sauce (from a can of chipotles in adobo sauce)
  • 2 teaspoons chili powder
  • 1 cup chopped onion
  • 1/4 cup lime juice (fresh if you have it)
  • 2 Tablespoons apple cider vinegar
  • 1 bay leaf
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 1 teaspoon salt
  • 1.5 teaspoons black pepper
  • 1/4 teaspoon ground cloves
  • 1/2 cup beef broth
  • ½ cup chopped cilantro

Gently stir all of the ingredients (except the cilantro) together in the slow cooker. Cover and cook on low for 6-8 hours (high for 3-4 hours). Add the cilantro and cover for an extra 10 minutes. The beef should fall apart when shredded with a fork, but we used a knife to help. Remove the beef from the slow cooker to shred it. Make sure you remove the bay leaf and discard it. Serve the beef in tacos, in a taco salad, or over rice. Use some of the sauce to drizzle on top.

We made rice bowls with taco salad toppings, such as lettuce, fresh tomato, avocado, and cheese.

3 thoughts on “Barbacoa (Slow Cooker Beef for Tacos)

  1. Pingback: Tips-y Tuesdays: Better Beef for Slow-Cooking and Stews | fudgingahead

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