Slow Cooker Barbacoa Beef Tacos
By :Instant Culinary Team
We promise these barbacoa tacos are positively addictive! Make sure to trim off the excessive fat on the beef before slow cooking, or the final product will be too oily.
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Difficulty Easy
Browse Category Snack
Cooking Technique Saute, Slow Cook
Main Ingredient Beef, Tacos
Home Category Snack
Prep Time 15 Minutes
Cook Time 4 Hours 45 Minutes
Servings
6-7 Servings
Ingredients
  • 3 lbs beef chuck roast fat trimmed, cut into 2-inch chunks
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 5 garlic cloves minced
  • 1 white onion, diced
  • 4 chipotles in adobo, chopped
  • 3 bay leaves
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cloves
  • ½ cup beef stock
For Serving:
  • Corn tortillas
  • 1 white onion, diced
  • Cilantro sprigs
  • Limes
  • Sour cream
  • Fresh jalapenos, sliced
Difficulty Easy
Browse Category Snack
Cooking Technique Saute, Slow Cook
Main Ingredient Beef, Tacos
Home Category Snack
Prep Time 15 Minutes
Cook Time 4 Hours 45 Minutes
Servings
6-7 Servings
Ingredients
  • 3 lbs beef chuck roast fat trimmed, cut into 2-inch chunks
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 5 garlic cloves minced
  • 1 white onion, diced
  • 4 chipotles in adobo, chopped
  • 3 bay leaves
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cloves
  • ½ cup beef stock
For Serving:
  • Corn tortillas
  • 1 white onion, diced
  • Cilantro sprigs
  • Limes
  • Sour cream
  • Fresh jalapenos, sliced
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Rating: 0
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Instructions
  1. Sprinkle the diced beef chuck liberally with the salt and pepper. Turn on the Sauté function at 320°F for 30 Minutes. Add the vegetable oil. Brown the beef on all sides, working in batches so as to not overcrowd the pot. Remove and set aside on a plate.
  2. Add the minced garlic and onion. Sauté until fragrant, about 5-7 Minutes. Return the beef to the pot with all additional juices.
  3. Add the chipotles, bay leaves, ground cumin, dried oregano, ground cloves, and beef stock.
  4. Place the lid on top and Slow Cook on High for 4 Hours, or on Low for 8 – 8 ½ Hours.
  5. After the time is complete, gently shred the beef with forks and return it to the pot. Season to taste and keep warm.
  6. Serve the beef on warm tortillas. Top with diced onion, cilantro sprigs, sour cream, sliced jalapenos, with a sprinkle of lime juice.
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