Slow Cooker Barbacoa Tacos

Have you ever had a form of barbacoa before? These Slow Cooker Barbacoa Tacos capture all the flavors of this traditional Caribbean dish but make it easy to cook by using the slow cooker.

Barbacoa is a traditional Caribbean dish that utilizes any fatty cut of meat cooked low and slow with the flavors of the region; limes, cilantro, peppers, and cloves. Barbacoa does not have to be eaten as tacos. In fact that’s only a tradition that derived when the dish moved to Mexico. At Casa de Graham we like to serve it the traditional Mexican way with corn tortillas. I also love to use the meat to top sheet pan nachos or over SkinnyTaste’s Cilantro Lime Rice in a burrito style bowl. Much like Chipotle.

I cook my Barbacoa over a layer of white onion in the slow cooker and top it with the marinade that I’ve whipped up in my blender. The flavors and spices make the dish sing. Once the meat has cooked all day I shred it with forks and then return the meat to the slow cooker so it can sit in the juices. This step is VERY IMPORTANT or you will end up with dry meat. If you serve it out of a bowl on the table make sure to have plenty of the delicious juices to serve it with.

Now for cuts of meat. I use beef or elk usually. Whatever I have on hand. We’ve made these Slow Cooker Barbacoa Tacos before with venison and with pork. Basically any cut of meat that lends itself to a roast will work. For beef cuts traditionally beef chuck roast, brisket, or eye of round are good to use. If you use a leaner cut of meat such as a top round or venison roast then be sure to add some olive oil into the marinade. I would put an extra 2 tbsp. If you have a fatty cut of meat don’t do this step. As always I recommend my 6.5 qt All Clad Slow Cooker. You can buy it here: https://amzn.to/3c6dDcN It’s literally the best and I can’t say anything bad about it. I LOVE the size. It holds so much. If you are in the market for a new one or need one period beside to consider this one. It’s more pricey, I know but the functionality of it makes it wonderful to use.  

I love to serve Slow Cooker Barbacoa Tacos with Cotija cheese (you can use feta cheese if you can’t find Cotija as they are very similar), lime wedges, cilantro leaves and pickled red onion. You can use cut up onion or shallot instead but the pickled onion really elevates the flavor of the beef. Try it it’s so easy to make.

In a large mason jar or bowl put in a while cut red onion (either sliced or diced) fill it halfway with tap water and halfway with apple cider vinegar. Add in 1 tsp kosher salt and 1 tsp sugar. Put on the lid and shake it up. Allow this to pickle in the fridge for at least three hours but the longer it’s in there the better it will be.

Looking for other Slow Cooker Dishes to Serve During a Hectic Work Week?