Slow Cooker Barbacoa Beef Tacos
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.
Servings Prep Time
6-7Servings 15Minutes
Cook Time
4 Hours45 Minutes
Servings Prep Time
6-7Servings 15Minutes
Cook Time
4 Hours45 Minutes
  • 3lbs beef chuck roast fat trimmed, cut into 2-inch chunks
  • 2tsp salt
  • 1tsp black pepper
  • 1tbsp vegetable oil
  • 5 garlic cloves minced
  • 1 white onion, diced
  • 4 chipotlesadobo in sauce, chopped
  • 3bay leaves
  • 1tbsp ground cumin
  • 1tbsp dried oregano
  • 1tsp ground cloves
  • ½cup beef stock
For serving:
  • Corn tortillas
  • 1 white onion, diced
  • Cilantro sprigs
  • limes
  • Sour cream
  • Fresh jalapenos, sliced
  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.