Barbacoa Tacos (Slow Cooker Shredded Beef)
These slow cooker barbacoa tacos are made with chuck roast that braises low and slow in a blended sauce of guajillo chiles, chipotle peppers in adobo, lime juice, apple cider vinegar, and warm spices.
Servings: 6
Calories: 291kcal
Ingredients
- 5 dried guajillo chiles stems and seeds removed
- 2-3 pounds beef chuck roast cut into large chunks
- 1/2 cup beef stock
- 1/3 cup apple cider vinegar
- 3 tablespoons lime juice freshly squeezed
- 4 cloves garlic
- 1 cup chopped small white onion
- 2-3 chipotle peppers in adobo sauce with the sauce
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cloves
Instructions
- Soak the guajillo chiles in a bowl of warm water for 10 minutes until they soften. 2-3 pounds beef chuck roast
- Once you have cut the chuck roast into large pieces, trim off any excess fat. Place the meat into the base of the slow cooker. 1/2 cup beef stock
- Add the softened chiles, beef broth, apple cider vinegar, lime juice, garlic, onion, chipotle peppers with sauce, cumin, oregano, smoked paprika, salt, pepper and cloves into a blender and puree until smooth. 1/3 cup apple cider vinegar, 3 tablespoons lime juice, 4 cloves garlic, 1 cup chopped small white onion, 2-3 chipotle peppers in adobo sauce, 1 tablespoon ground cumin, 1 1/2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cloves
- Pour the sauce over the chuck roast, covering all of it evenly. Secure the lid and cook on high for 4-5 hours or on low for 6-7 hours.
- About 20 minutes before serving, shred the beef into fine pieces.
- Place the meat back into the slow cooker and sauce and allow the beef to re-abrob the juices for about 15-20 minutes with the lid off. You can keep the slow cooker on the warm setting.
- Serve the barbacoa in tacos with corn tortillas and some chopped onion, sliced radishes and fresh cilantro.
Notes
Store cooled barbacoa in its juices and refrigerate for up to 5 days. Reheat in the microwave or stove top until heated through. Add the juices while reheated to get the best flavor and texture.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the shredded beef. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 291kcal | Carbohydrates: 3g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 553mg | Potassium: 595mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 4mg
