Print

Slow Cooker Barbacoa Beef Tacos

Slow Cooker Barbacoa Beef Tacos

Slow roasted barbacoa beef tacos with corn tortillas, queso fresco, lime and cilantro.

Ingredients

Scale

Barbacoa Beef

  • 3-4 lb beef roast (rump or chuck will work)
  • 4 teaspoons chopped garlic
  • 4 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 Tablespoons tomato paste
  • 2 dried bay leaves
  • 1/3 cup fresh lime juice
  • 1/3 cup apple cider vinegar
  • 1/2 cup beef broth
  • 1 medium onion (diced)
  • 2-4 chipotle peppers in adobo sauce

Taco Accompaniments

  • corn tortillas
  • queso fresco
  • diced onions
  • lime wedges
  • fresh cilantro (chopped)

Instructions

  1. Combine beef roast with all ingredients (except taco accompaniments) in slow cooker and set on high. Cook for 3 hours and then lower heat to low and cook an additional 2 hours. 
  2. Remove bay leaves and with two forks, shred beef. Mix shredded beef together with juices in the slow cooker and cook an additional 30-60 minutes on low. 
  3. Serve with corn tortillas, queso fresco, diced onions, lime wedges and chopped cilantro. 

Notes

This will serve about 8-10 people with about 3 tacos per person

Nutrition

Keywords: barbacoa, beef, gluten free, tacos