Description

Slow-cooked shredded beef barbacoa, seasoned with chipotle, lime, garlic, and spices, perfect for tacos and more. This Crock Pot Barbacoa Tacos recipe is a bold, make-ahead favorite that’s easy to prep and great for feeding a crowd.

Ingredients

5–7 pounds beef chuck roast

2–3 chipotle peppers in adobo sauce

1/2 cup fresh cilantro

1 red onion, chopped

4 cloves garlic

1/4 cup lime juice

2 tablespoons apple cider vinegar

1/4 teaspoon ground cloves

2 teaspoons ground cumin

1 tablespoon dried oregano

1 teaspoon black pepper

1 1/2 teaspoons kosher salt

2 bay leaves

2–3 cups beef broth (enough to cover meat)

Corn tortillas

1/2 cup diced onion (for topping)

1/4 cup chopped cilantro (for topping)

1/2 cup queso fresco (for topping)

Lime wedges (for serving)

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Instructions

In a blender, combine chipotle peppers, cilantro, onion, garlic, lime juice, vinegar, cloves, cumin, oregano, pepper, and salt. Blend until smooth.
Pour half of the sauce into the slow cooker. Add the chuck roast, remaining sauce, bay leaves, and enough beef broth to cover.
Cover and cook on low for 8–10 hours or on high for 4–6 hours, until beef is tender and shreds easily.
Remove beef, shred with two forks, and return to slow cooker to keep warm in juices.
Warm tortillas over a flame or in a hot skillet.
Assemble tacos with barbacoa, diced onion, cilantro, queso fresco, and a squeeze of lime.

Notes

Use only half a can of chipotle peppers for milder spice.
Brisket is a suitable substitute for chuck roast.
Barbacoa can be made ahead and reheated in the slow cooker.
Serve in tacos, burrito bowls, nachos, or enchiladas.
Freeze leftovers in cooking juice for up to 4 months.

Prep Time: 20 minutes
Cook Time: 8–10 hours (low) or 4–6 hours (high)
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 taco with toppings
Calories: 290
Sugar: 2g
Sodium: 380mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 22g
Cholesterol: 75mg