Description
Barbacoa Beef Tacos (Slow Cooker or Dutch Oven)
Tender, juicy, smoky, and unbelievably flavorful. The taco that transforms Taco Tuesday.
Ingredients
For the Barbacoa Beef
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3 lbs beef chuck roast, cut into large chunks
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3 chipotle peppers in adobo + 1 tbsp adobo sauce
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1 tbsp ground cumin
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1 tbsp dried oregano (Mexican preferred)
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½ tsp ground cloves
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1 tbsp apple cider vinegar
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½ onion, roughly chopped
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4 garlic cloves
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1 cup beef broth (low-sodium)
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Juice of 1 lime
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Salt & pepper to taste
For Serving
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Warm corn or flour tortillas
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Chopped onions
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Fresh cilantro
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Lime wedges
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Crumbled queso fresco or cotija
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Optional: pickled onions, pickled jalapeños, avocado, crema
Instructions
1. Make the Sauce
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Add to a blender:
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chipotle peppers + adobo
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cumin
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oregano
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cloves
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vinegar
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onion
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garlic
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beef broth
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lime juice
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salt & pepper
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Blend until smooth.
2. Prep the Beef
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Place beef chunks into your slow cooker or Dutch oven.
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Season lightly with salt + pepper.
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Pour the blended sauce all over the beef.
3. Cook Low & Slow
Slow Cooker:
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Cook on LOW for 7–8 hours (best method).
Dutch Oven (Oven):
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Preheat oven to 325°F (160°C).
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Cover and cook 3–4 hours until tender.
4. Shred & Soak
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Remove beef and shred with two forks.
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Return shredded beef to the pot.
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Stir it into the sauce.
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Simmer on warm/low for 10–15 minutes to thicken and deepen flavor.
5. Serve
Warm your tortillas.
Fill with juicy barbacoa.
Top with onion, cilantro, lime, cheese, and anything you like.
Enjoy the BEST tacos ever.
Notes
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Less spicy: Use 1–2 chipotles or remove seeds.
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More smoky: Add ½ tsp smoked paprika.
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Crispy version: Spread shredded beef on a sheet pan and broil 3–5 minutes.
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Instant Pot option: High Pressure 60–70 min + 15 min natural release.