Recipe Background
Introducing the ultimate recipe for all the busy cooks out there who crave delicious and effortless meals: Slow Cooker Barbacoa! With this yummy, fulfilling dish, you can easily prepare the most flavorful and tender meat for your tacos, burritos, or bowls! The juicy beef is slow-cooked to perfection with a blend of mouthwatering spices and herbs, allowing for a rich and satisfying taste in every bite. The best part? You don't have to be a pro in the kitchen to make this incredible feast. Let your slow cooker do the work, sit back, and relax as you savor the delightful aroma of Slow Cooker Barbacoa that fills your home.
Introducing the ultimate recipe for all the busy cooks out there who crave delicious and effortless meals: Slow Cooker Barbacoa! With this yummy, fulfilling dish, you can easily prepare the most flavorful and tender meat for your tacos, burritos, or bowls! The juicy beef is slow-cooked to perfection with a blend of mouthwatering spices and herbs, allowing for a rich and satisfying taste in every bite. The best part? You don't have to be a pro in the kitchen to make this incredible feast. Let your slow cooker do the work, sit back, and relax as you savor the delightful aroma of Slow Cooker Barbacoa that fills your home.
Ingredients
For the barbacoa:
- 1 (7.5-ounce) can chipotle peppers in adobo sauce
- 1 bunch cilantro long stems removed
- 1 red onion peeled and cut into large chunks
- 1 head garlic peeled
- juice of 4 limes
- 1/3 cup apple cider vinegar
- 1 teaspoon ground cloves
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 tablespoon kosher salt
- 5-7 pounds beef chuck roast
- 5 dry bay leaves
- 4-6 cups beef broth
For the tacos:
- corn tortillas to taste
- onion to taste, diced
- cilantro chopped, to taste
- queso fresco crumbled, to taste
- lime wedges to taste
Directions
- In a blender, combine the chipotle pepper, 1 bunch of the cilantro, the red onion, the garlic, the lime juice, the vinegar, the cloves, the cumin, the oregano, the pepper, and the salt and blend until it is smooth.
- Pour the sauce into the bottom of a 6-quart slow cooker.
- Layer the chuck roast on top of the sauce.
- Top the meat with the bay leaves and enough broth to cover the meat.
- Cook the beef until it is very tender and easily shredded, on high heat for 4-6 hours or on low heat for 8-10 hours. The longer it cooks, the more tender it will become.
- Use two forks to shred the cooked meat on a cutting board, and then return it to the slow cooker to keep warm.
- Carefully use tongs to place the tortillas, one at a time, over a gas flame.
- Turn the tortilla once a few charred spots have developed, flip, then repeat on the other side. Do this for all the tortillas needed.
- Load the tortilla shells with the barbacoa, then top with the remaining onion, the remaining cilantro, and the queso fresco. Repeat for each tortilla shell.
- Serve the tacos with a squeeze of the lime wedges.
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