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- 2.5 lbs chuck roast, trimmed and cut into large chunks - 1 tablespoon olive oil - 2-3 chipotle peppers in adobo sauce, minced - 4 cloves garlic, minced - 1 small onion, chopped - 1 tablespoon ground cumin - 1 tablespoon dried oregano - 1 teaspoon black pepper - 1 teaspoon salt - 1/2 cup beef broth - 1/4 cup lime juice - Fresh cilantro, chopped (for garnish) - Corn tortillas I love using chuck roast for this recipe. It has a nice balance of fat and meat. This gives the tacos great flavor and tenderness. Searing the meat first enhances the taste. The olive oil helps brown the beef nicely. Chipotle peppers in adobo sauce bring a fun kick. They add smokiness and heat. I like to mince them well to spread the flavor. Garlic and onion add layers of taste. They make the base of our spice mix. For spices, I always use cumin and oregano. They work well together. Cumin gives warmth, while oregano adds a fresh note. Don’t forget the salt and black pepper. They enhance all the flavors in the dish. The liquids are key to keeping the beef moist. Beef broth adds richness. Lime juice brings a bright, zesty flavor. Fresh cilantro is a must for garnish. It adds freshness to each bite. Finally, warm corn tortillas help hold all the goodness together. Gather these ingredients, and you’re on your way to making delicious Slow Cooker Barbacoa Beef Tacos! First, I heat olive oil in a large skillet. This should be over medium-high heat. I take the chunks of chuck roast and sear them until they are brown on all sides. This takes about 4 to 5 minutes. Once done, I remove the beef from the skillet and set it aside. This step adds a rich flavor to the meat. Next, I move to the slow cooker. I add minced garlic and chopped onion into the slow cooker. Then, I mix in the chipotle peppers, ground cumin, dried oregano, black pepper, and salt. I stir everything together to combine the spices well. This spice mix creates a tasty base for the beef. Now, I layer the seared beef chunks on top of the spice mixture. I pour beef broth and lime juice over the meat. This step ensures the beef will be juicy and flavorful. I cover the slow cooker and set it to low for 8 hours or high for 4 hours. I want the meat to be tender and easy to shred. After cooking, I remove the beef, shred it using two forks, and return it to the cooker. This gives each bite a burst of flavor with the juices. To get the best flavor, sear the meat first. This step locks in juices. Heat olive oil in a skillet over medium-high heat. Sear the beef until browned on all sides. It takes about 4 to 5 minutes. This adds a rich, deep taste. To balance spice levels, start with fewer chipotle peppers. You can always add more later. Taste the mix before cooking. This way, you can adjust the heat to your liking. Adding lime juice brightens the dish too. It cuts through the richness and enhances the flavor. For a great presentation, serve the tacos on a rustic wooden board. Add lime wedges and bowls of chopped onions on the side. This lets guests customize their tacos. Use fresh cilantro as a garnish for color and taste. Pair the tacos with sides like black beans or corn salad. A cool drink like agua fresca or a light beer works well too. These choices balance the flavors and enhance the meal. One common mistake is overcooking the meat. This can make it dry and tough. Keep an eye on the cooking time. If using the high setting, aim for about 4 hours. Another mistake is not mixing the ingredients properly. Be sure to blend the spices, garlic, and onion well before adding the beef. This ensures every bite is full of flavor. {{image_2}} You can change the cut of beef for your tacos. While chuck roast is great, brisket or round can work too. These cuts will give you a different flavor and texture. If you want less heat, try using poblano or Anaheim peppers instead of chipotle. They add a nice smoky taste without being too spicy. Get creative with how you serve barbacoa. You can make taco bowls by adding rice, beans, and cheese under the beef. Or try burritos by wrapping the beef in a large tortilla with your favorite toppings. Think about adding salsa, cheese, or even sour cream to change things up. Don’t have a slow cooker? Use an Instant Pot to cook faster. Just adjust the time to about 60 minutes on high pressure. You can also make barbacoa on the stove. Sear the meat in a skillet and then simmer it in a pot for about two hours. This way, you can enjoy tasty tacos in less time. Store leftover barbacoa beef in airtight containers. Glass or plastic containers work well. Make sure to cool the beef before sealing. Place the containers in the fridge. Consume leftovers within three to four days for the best taste. Reheat barbacoa beef in a skillet over medium heat. This method helps keep the beef juicy. If you like, add a splash of beef broth to keep it moist. Stir it often for even heating. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the texture nice. You can freeze barbacoa beef for later use. Place it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last for up to three months. To thaw, move it to the fridge overnight. Reheat it in a skillet or microwave as mentioned above. Enjoy the same great flavors even after freezing! To make these tasty tacos, follow these steps: 1. Sear the Meat: First, you heat olive oil in a skillet. Then, add the chuck roast chunks. Cook them until they are brown on all sides, about 4-5 minutes. Once done, set them aside. 2. Prepare the Spice Mix: In your slow cooker, mix minced garlic, chopped onion, chipotle peppers, cumin, oregano, black pepper, and salt together. 3. Add the Beef: Place your seared beef chunks on top of the spice mix. 4. Combine with Liquids: Pour beef broth and lime juice over the meat. Make sure the beef gets covered well. 5. Slow Cook: Cover your slow cooker. Set it to low for 8 hours or high for 4 hours. Your goal is tender meat that shreds easily. 6. Shred the Beef: After cooking, take the beef out and shred it with two forks. Mix it back into the juices for extra flavor. 7. Heat Tortillas: Warm corn tortillas in a dry skillet for about 30 seconds on each side. 8. Assemble Tacos: Put a portion of barbacoa beef into each tortilla. Garnish with cilantro and enjoy with your favorite toppings. Cooking barbacoa in a slow cooker takes about 8 hours on low or 4 hours on high. I recommend using the low setting for the best flavor and texture. The meat becomes very tender and easy to shred. Yes, you can use chicken instead of beef for barbacoa. Just remember, chicken cooks faster. Use boneless chicken thighs for the best result. Cook it on low for 4-5 hours or on high for 2-3 hours. The spices will still give it great flavor. Adjust the amount of liquid, as chicken tends to release more juices than beef. This blog post covered the essentials for making Slow Cooker Barbacoa Beef Tacos. We discussed key ingredients, like chuck roast and chipotle peppers, and outlined clear steps to prepare and cook the dish. I shared tips for perfecting flavors and avoiding common mistakes. Whether you want to adjust the recipe or store leftovers, you now have all the info you need. Enjoy creating your tasty tacos and mix in your own style to make it unique! Happy cooking!

Slow Cooker Barbacoa Beef Tacos

Indulge in the deliciousness of Slow Cooker Barbacoa Beef Tacos that are perfect for any occasion! This easy recipe features tender, flavorful beef simmered with spices and served in warm corn tortillas. With just a few simple ingredients and hands-off cooking, you'll impress family and friends. Click through to discover how to create this mouthwatering meal that everyone will love! Don't miss out on this taco delight!
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Ingredients
  

2.5 lbs chuck roast, trimmed and cut into large chunks

1 tablespoon olive oil

4 cloves garlic, minced

1 small onion, chopped

2-3 chipotle peppers in adobo sauce, minced

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon black pepper

1 teaspoon salt

1/2 cup beef broth

1/4 cup lime juice

Fresh cilantro, chopped (for garnish)

Corn tortillas

Instructions
 

Sear the Meat: In a large skillet, heat olive oil over medium-high heat. Add the chunks of chuck roast and sear until browned on all sides (about 4-5 minutes). Remove and set aside.

    Prepare the Spice Mix: In the slow cooker, add minced garlic, chopped onion, chipotle peppers, cumin, oregano, black pepper, and salt. Stir to combine.

      Add the Beef: Place the seared beef chunks on top of the spice mixture.

        Combine with Liquids: Pour beef broth and lime juice over the meat, ensuring it's evenly coated.

          Slow Cook: Cover the slow cooker and set it to low for 8 hours or high for 4 hours until the meat is tender and shreds easily with a fork.

            Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and mix well with the juices for more flavor.

              Heat Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.

                Assemble Tacos: Place a portion of the barbacoa beef in each tortilla, garnish with fresh cilantro, and add toppings of your choice such as diced onions, salsa, or avocado.

                  Prep Time, Total Time, Servings: 20 min | 8-9 hours | 10 servings

                    - Presentation Tips: Serve the tacos on a rustic wooden board, with lime wedges and chopped onions in small bowls on the side for guests to customize their tacos.