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row of barbacoa beef tacos with lime and queso fresco on a tray

Slow Cooker Barbacoa Beef Tacos

Amanda
These slow cooker barbacoa beef tacos are cooked with lime juice, chipotle peppers and seasonings until super tender. Served on corn tortillas with queso fresco, onions and cilantro, these tacos are an easy, delicious meal!
5 from 14 votes
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner, Main Dishes
Cuisine Mexican
Servings 10 servings
Calories 299 kcal

Ingredients
  

Barbacoa Beef

  • 3-4 pound beef chuck roast
  • 4 teaspoons chopped garlic
  • 4 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 2 Tablespoons tomato paste
  • 2 dried bay leaves
  • ⅓ cup fresh lime juice
  • ⅓ cup apple cider vinegar
  • ½ cup beef broth or stock
  • 1 medium onion diced
  • 2-4 chipotle peppers in adobo sauce

Taco Accompaniments

  • corn tortillas
  • queso fresco
  • diced onions
  • lime wedges
  • fresh choppped cilantro

Instructions
 

  • Add chuck roast to the slow cooker and top with all of the remaining ingredients, except the accompaniments.
  • Cover and cook on high for 3 hours, then reduce the heat to low and cook for an additional 2 hours until tender.
  • Remove the bay leaves and transfer the roast to a cutting board. Using two forks, shred the beef into smaller pieces and then add it back to the slow cooker.
  • Stir the beef together with the juices, cover and cook an additional 30-60 minutes on low.
  • Serve barbacoa beef on corn tortillas with queso fresco, diced onions, lime wedges and chopped cilantro.

Notes

Recipe serves approximately 8-10 people (2-3 tacos per person)
 
  • Buy a chuck roast that has even marbling for the best flavor and ease of shredding.
  • Make sure to stir up the shredded beef with the spices and juices so that is evenly flavors the meat.
  • For less spice, only use 1 or 2 chipotle peppers and for more heat, use 3 or 4. The chipotle peppers can also be omitted, if desired.
  • Alternative toppings ideas include salsa verde, hot sauce, sliced avocado, pico de gallo or beans.
 

Alternative Cooking Methods

Oven - Place the chuck roast in a large cast iron skillet or a dutch oven. Add the remaining ingredients, minus the accompaniments, on top of the roast. Cover with foil or a lid and cook in the oven at 300˚ for 3-4 hours until tender. Remove the roast from the pan, shred and add back to the juices to cook for an additional 30 minutes in the oven, covered.
 

Storage Suggestions

This barbacoa beef will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 3 months. Frozen beef should be defrosted in the refrigerator and can be heated up in a skillet on the stovetop over medium heat with a little bit of beef broth or in a microwave.
 

Nutrition

Serving: 3tacosCalories: 299kcalCarbohydrates: 8gProtein: 28gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 98mgSodium: 502mgPotassium: 599mgFiber: 2gSugar: 2gVitamin A: 357IUVitamin C: 12mgCalcium: 93mgIron: 4mg
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