Description
Slow-cooked beef simmered in smoky, spicy goodness, perfect for effortless, flavor-packed street-style tacos.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 cup beef broth
- 2–3 chipotle peppers in adobo sauce, chopped
- 6 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp apple cider vinegar
- 1/4 cup lime juice
- 2 tsp ground cumin
- 1 tsp oregano
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Trim and prep the beef: Remove excess fat from the chuck roast and cut into large chunks, about 3–4 inches each.
- Optional searing: Heat a skillet over medium-high heat and sear the beef chunks for 2–3 minutes per side.
- Prepare the spice blend: In a small bowl, mix the garlic, chipotle peppers, cumin, oregano, salt, and pepper.
- Load the Crock Pot: Place the chopped onion in the bottom of the Crock Pot. Add the beef chunks on top.
- Add liquids: Pour in the beef broth, lime juice, apple cider vinegar, and the spice blend. Toss in the bay leaves.
- Cook low and slow: Cover and cook on low for 8–10 hours or on high for 4–6 hours.
- Shred the beef: Using tongs or two forks, shred the beef directly in the Crock Pot, mixing it with the juices.
- Serve: Warm your tortillas and load them up with the shredded barbacoa beef. Add your favorite toppings like cilantro, diced onions, and a squeeze of lime.
Notes
For extra richness, simmer the juices in a skillet to thicken before tossing the shredded beef back in. Use fresh lime juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours (low) or 4–6 hours (high)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approx. 2 tacos per serving
- Calories: 320
- Fat: 15
- Carbohydrates: 20
- Protein: 25
Keywords: Barbacoa, Beef Tacos, Crock Pot, Slow Cooker, Mexican Recipe, Street Tacos