Slow Cooker Beef Barbacoa Tacos
These Slow Cooker Beef Barbacoa Tacos are tender, flavorful, and effortlessly delicious with juicy, melt-in-your-mouth beef and fresh garnishes.
Servings: 6 servings
Ingredients
- 3 pounds beef chuck roast dry
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cloves garlic minced
- 1 onion diced
- 0.25 cup lime juice
- 0.5 cup beef broth
- 8 small corn tortillas
- cilantro chopped
- diced onions
- sliced avocado
- lime wedges
Instructions
Prep the Beef and Spice Blend
- Pat your 3 pounds beef chuck roast dry with paper towels.
- In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper.
- Rub this spice mixture evenly over the entire surface of the beef roast.
Layer Ingredients in the Slow Cooker
- Place the diced onion and minced garlic at the bottom of your slow cooker.
- Set the seasoned beef chuck roast on top.
- Pour 1/2 cup beef broth and 1/4 cup lime juice over the beef.
Slow Cook Low and Slow
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until the beef is tender and shreds easily.
- Avoid opening the lid too often to keep heat inside.
Shred the Beef
- Transfer the beef to a large plate or cutting board and shred it using two forks.
- Return the shredded meat to the slow cooker and stir it into the juices to soak up the flavor.
Warm Your Corn Tortillas
- Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable and slightly toasted.
- Alternatively, wrap them in a damp paper towel and microwave for 20 seconds.
Assemble the Tacos
- Spoon generous portions of the shredded beef barbacoa onto each warmed tortilla.
- Top with fresh cilantro, diced onions, sliced avocado, and a squeeze of lime juice.
- Serve immediately with extra lime wedges on the side.
Equipment
- Slow cooker or crockpot
- Sharp Knife
- Cutting Board
- Tongs or forks
- Measuring spoons and cups
- Small bowl
- Cast iron or skillet
Notes
- For extra smoky heat, add chipotle peppers in adobo during the slow cooking step.
- Leftover beef barbacoa stores well in the fridge for up to 4 days or freezes for up to 3 months.
- Warm tortillas just before serving to keep them soft and pliable.
- Use brisket or beef short ribs as alternatives, adjusting cooking times as needed.
- Try adding fresh garnishes like pickled radishes or jicama slaw for added texture and freshness.
