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Crock Pot Barbacoa Tacos

Savory Crock Pot Barbacoa Tacos for Effortless Entertaining

This Crock Pot Barbacoa Tacos recipe is an effortless way to serve delicious, tender beef that's perfect for gatherings.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 tacos
Course: Beef
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 peppers Chipotle Peppers in Adobo Sauce Provides smoky heat
  • 1 bunch Cilantro Adds freshness; parsley can be used as a substitute
  • 1 medium Red Onion For depth of flavor; substitute with white or yellow onion
  • 4 cloves Garlic Fresh cloves are optimal; can substitute with garlic powder
  • 1/4 cup Lime Juice Fresh limes yield the best flavor
  • 1/4 cup Apple Cider Vinegar Introduces acidity; white vinegar can be a substitute
  • 1/2 tsp Ground Cloves Contributes warmth; nutmeg can be an alternative
  • 2 tsp Ground Cumin Enhances earthy notes; coriander is an alternative
  • 1 tsp Oregano Mexican oregano is preferred
  • 1 tsp Black Pepper Freshly cracked is best
  • 1 tsp Kosher Salt Essential for flavor; adjust quantity as needed
  • 2 pieces Dry Bay Leaves Adds herbal notes during cooking
For the Meat
  • 3 lbs Beef Chuck Roast Yields a tender result when slow-cooked
  • 2 cups Beef Broth Adds moisture and flavor
For Serving
  • 12 tortillas Corn Tortillas Flour tortillas can be used for softer options
  • 1 cup Diced Onion Enhances flavors and textures
  • 1 cup Cilantro Enhances flavors and textures
  • 1 cup Queso Fresco Enhances flavors and textures
  • 1 lime Lime To squeeze on top

Equipment

  • Blender
  • Slow Cooker
  • Tongs
  • spatula
  • Cutting board

Method
 

Directions
  1. In a blender, combine chipotle peppers, cilantro, diced red onion, garlic, lime juice, apple cider vinegar, ground cloves, cumin, oregano, black pepper, and kosher salt. Blend until smooth and creamy.
  2. Pour half of the prepared marinade into the bottom of your slow cooker. Place the beef chuck roast on top and pour the remaining marinade over the meat. Add dry bay leaves and pour in beef broth to cover the meat halfway.
  3. Cover your slow cooker and set it to cook on high for 5-6 hours or low for 8-10 hours.
  4. Once cooked, carefully remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker with some juices.
  5. Heat corn tortillas directly over a gas flame or in a skillet for about 30 seconds on each side.
  6. Take a warm tortilla and fill it with the shredded barbacoa. Top with diced onion, fresh cilantro, queso fresco, and a squeeze of lime juice.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 3mg

Notes

Choose a well-marbled beef chuck roast for best results. Marinate the beef up to 2 days in advance for deeper flavor. Use fresh ingredients for optimal taste. Ensure your slow cooker is large enough to avoid overcrowding. When reheating, add beef broth to keep the meat moist.

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