Barbacoa Tacos
Servings: 6
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2-3 lb of chuck roast (I go for somewhere in between)
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6+ flour tortillas
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Your desired amount of corn salsa
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1/2 cup shredded monetary jack cheese (not pre shredded)
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4 oz iceberg lettuce
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1 white onion
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4 garlic cloves
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4 bay leaves
Ingredients:
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1 1/2 cups beef broth
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2 tbsp apple cider vinegar
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1/3 cup chipotle pepper in adobo sauce
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1 tbsp vegetable oil
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1 1/2 tbsp cumin
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1 tbsp oregano
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2 tsp sea salt
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1 tbsp pepper
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1 tbsp garlic powder
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2 tbsp cayenne pepper
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The juice of 3 - 4 limes
Try my Chipotle-inspired barbacoa tacos! Barbacoa is my go-to protein for tacos, burritos, and even burrito bowls. The slow-cooking method makes it irresistibly tender and juicy, with the rich flavors of adobo marinade and cumin infused throughout. This recipe is perfect for entertaining because all you need to do is toss the ingredients in the slow cooker and wait! Use my homemade corn salsa recipe for the best results.
01
Prep Chuck Roast
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Cut the chuck roast into cubes about 3 inches thick each.
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Add them to the crock pot.
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Dice one full white onion and mince 4 cloves of garlic and add them into the crockpot.
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Next, add in the following ingredients:
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1 1/2 cups beef broth
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2 tbsp apple cider vinegar
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1/3 cup chipotle pepper in adobo sauce
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1 tbsp vegetable oil
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1 1/2 tbsp cumin
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1 tbsp oregano
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2 tsp sea salt
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1 tbsp pepper
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1 tbsp garlic powder
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2 tbsp cayenne pepper
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The juice of 3 or 4 limes
02
Cook
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Turn the crock pot to high, and cook for 4 hours, or medium and cook for 7-8. Do not remove the lid at any point within this cooking time. If you do, add about 30 minutes to the overall cook time.
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After the barbacoa is finished cooking, take 2 forks or shredding claws and seperate the cubes until the barbacoa is completely shredded.
03
Enjoy!
Place your desired amount of barbacoa, corn salsa, lettuce, and monetary jack cheese on your tacos and enjoy!
