Easy Slow Cooker Beef Barbacoa Tacos
Tender, slow-cooked beef simmered in a rich, smoky chipotle and adobo sauce makes for the ultimate barbacoa taco. This set-it-and-forget-it recipe delivers authentic flavor with minimal effort.
Ingredients
Ingredients
- 3 lb beef chuck roast Trimmed of excess fat and cut into large chunks
- 1 cup beef broth Low sodium preferred
- 1 cup diced onions Yellow or white
- 4 cloves garlic Minced
- 2 tbsp apple cider vinegar
- 2 tbsp lime juice Freshly squeezed
- 2 tsp dried oregano Mexican oregano if available
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt Plus more to taste
- 1/2 tsp black pepper Freshly ground
- 1 can chipotle peppers in adobo sauce Minced, adjust for spice level
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-Ahead: Barbacoa freezes beautifully. Cool completely and freeze in portioned bags for up to 3 months. Serving Suggestions: Serve warm in corn or flour tortillas with fresh cilantro, diced onions, lime wedges, and avocado. Also excellent in burrito bowls or over rice.