These Barbacoa Tacos are cooked in the slow cooker all day so you can come home to savory and spicy tacos. I love barbacoa meat. Back West we have a favorite Mexican place that serves sweet barbacoa pork but I wanted a more savory version of that dish for Taco Tuesday. Usually my tacos are all about the toppings but with these the meat is so flavorful and packed with spices that I like to let the meat’s flavor shine with very few toppings. Traditional Queso Fresca is my first choice but feta (which is more easily found) is similar in taste and texture.
Blend up all of the sauce ingredients in a blender and pour over the chunks of meat. Let it cook all day until the meat starts to fall apart, about 6-8 hours. I added 2 chipotle peppers for some heat with 1 tablespoon of the adobo sauce. If you like it extra spicy feel free to add more. Just a little brown sugar compliments the sauce to make sure it’s not bitter. As you can see the meat is really juicy so make sure to use a slotted spoon when serving it up. An extra squeeze of the lime on top makes all the difference in brightening up the dish.
|Barbacoa Tacos|| |
- 3 lb chuck roast, fat trimmed and cut into large chunks
- ½ medium white onion, coarsely chopped
- ⅓ cup apple cider vinegar
- 4 teaspoons minced garlic
- 4 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 2 chipotle chiles in adobo sauce (add 1 Tablespoon of adobo sauce if you like it spicy)
- ¼ cup lime juice
- ½ cup beef broth
- 2 bay leaves
- Toppings: cilantro, queso fresca (or feta), chopped tomatoes, limes
- 8 Old El Paso Stand ‘N Stuff soft flour tortillas.
- Place the chunks of roast in a 6-8 quart slow cooker.
- Add all of the remaining ingredients minus the bay leaves to a blender. Blend until smooth.
- Pour over meat and top with the bay leaves. Cook for 6-8 hours on low or until meat starts to fall apart.
- Remove bay leaves and shred meat with two forks and then return to the juices in the slow cooker. Serve with a slotted spoon onto tortillas. Top with cilantro, queso fresca, tomatoes, and a squeeze of lime.