Slow Cooker Barbacoa Tacos
Cuts of meat turn tender and flavorful in the slow cooker for the best tacos ever.
Equipment
- Crock Pot
- Blender
Ingredients
For the Barbacoa
- 1 white onion sliced
- 1/4 c cilantro stems are okay
- 4 lb roast beef chuck roast, eye of round, or brisket
- 1 tbsp ground cumin
- 1/2 tsp black pepper
- 2 tsp chili powder
- 1 tsp chipotle chili powder (can sub reg chili powder too)
- 1/2 tsp ground cloves
- 1 lime juiced
- 2 c beef stock
- 4 cloves garlic peeled
- 2-3 chipotle peppers in adobo
For the Pickled Onions:
- 1 red onion diced or sliced
- 1/2 c apple cider vinegar
- 1/2 c tap water
- 1 tsp kosher salt
- 1 tsp sugar
Instructions
For the Pickled Red Onion:
- Place the Cut red onion in a large mason jar or bowl. Add in the vinegar, water, salt and sugar. Put a lid on and shake the mixture then allow it to sit the fridge for at least three hours to pickle.
For the Barbacoa:
- In a large slow cooker, line the bottom with the slices of white onion.
- Layer in the roast.
- In a blender combine the cumin, cilantro, pepper, chili powder, lime juice, beef stock, cloves, chipotle peppers in adobo, & garlic cloves. Blend on high for 30 seconds to 1 minute until well combined. Pour over the roast.
- Set the slow cooker to low for 8- 10 hours. Or high for 5.
- Once done. Shred the meat with two forks, then put the meat BACK IN THE JUICES in the crock pot. Serve with the juices so that it doesn't dry out.
- We love to serve this with corn tortillas, cotija cheese (or feta), cilantro leaves, lime wedges, pickled onion, avocado, and sour cream.