Summer days at the pool and beach mean I’m not always home in time to cook an elaborate dinner. Well actually, I never really have time to cook an elaborate dinner….home or not, haha! So that’s why when I can, I love to use my slow cooker. These Barbacoa tacos are some of our favorites. Some slow cooker recipes still have a bunch of steps to do prior to putting the ingredients in the cooker, but not these!! Literally just throw it all in, let it cook during the day, and you’ve got some seriously delish tacos that evening.

I’ve written out the full recipe below, but they are a little spicy. My kiddos aren’t too keen on a ton of spice, so I cut down on the the chipotle and green chilies. If you like the spice, keep them in for sure!! I char corn tortillas on our gas burner stove and load them up with the yummy beef. Garnish with sour cream, cilantro, lime wedges and serve with chips, guac, rice and beans and you’ve got one delicious taco night.

Hope you love these as much as we do!

 

Barbacoa Tacos

Ingredients:

• 3 pounds chuck roast (fat trimmed), cut into 2-inch chunks
• 4 cloves garlic, minced
• 2 chipotles in adobo sauce, chopped
• 1 (4-ounce) can chopped green chilies
• 1 small white onion, finely chopped (about 1 cup)
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon ground cloves
• 1/2 cup beef stock

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. Beef will be done when it’s tender and falls apart easily. Using two forks, shred the beef into bite size pieces inside the slow cooker. Toss the beef with juices, then cover, and let the beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a slotted spoon to scoop onto corn tortillas.

Garnish tacos with sour cream, cilantro and lime slices.