This Barbacoa Tacos recipe has quickly become a family favorite! And it’s made in the slow cooker, so it’s eaaasssy. I know a lot of us think of the slow cooker as more of a winter kitchen appliance….but I love it in the summer too! Busy days at the beach and pool don’t always allow for a lot of time to cook dinner. And with the days stretching longer, dinnertime seems to come quicker each day! The slow cooker allows me to throw everything in in the morning, and when we get back from our days activities I can have dinner ready in a pinch!
- 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chipotles in adobo sauce, chopped (or more to taste)
- 1 (4-ounce) can chopped green chiles
- 1 small white onion, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 tsp ground cloves
- 1/2 cup beef stock or water
Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
Serve with tortillas (corn or flour) and toppings such as cilantro, avocado, shredded cabbage, jalapenos and queso fresco. I also mix sour cream or greek yogurt with a dab of the sauce from the chipotles and add that on top. YUM!!
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.