Barbacoa Street Tacos

These barbacoa street tacos are easy to make with fall apart tender shredded beef. The meat is cooked low and slow in a rich sauce full of Mexican flavors.

Course Main Course

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 324kcal

Author Jenna Urben

Equipment

Slow cooker

Ingredients

3 pounds beef chuck roast fat trimmed and cut into 2-inch cubes
3 bay leaves
4 garlic cloves
3-4 chipotles in adobo sauce
1 jalapeno
1 small white onion
3 tablespoon fresh lime juice
2 tablespoon apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoon sea salt
1 teaspoon black pepper
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¾ cup water

Instructions

Brown the beef in a large skillet over medium heat on the stovetop then place in the slow cooker with bay leaves.
Blend the remaining ingredients together in a blender or food processor until smooth. Pour over the browned beef.
Cover the slow cooker and cook on low for 8 hours, until the beef is tender and falls apart easily when shredded with a fork.
Once cooked, remove the bay leaves and shred meat into pieces, tossing with the saucy juices.
Serve beef barbacoa with tacos, burritos, salads, enchiladas, or on its own.

Notes

Store leftover barbacoa in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or in the crockpot on the warm setting. If cooking from frozen, thaw overnight in the fridge.

Nutrition