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Barbacoa Tacos Recipe

Name: Barbacoa Tacos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8
Ingredients: 3-4 lb beef chuck roast; 2 tablespoons canola or vegetable oil; 3 cloves garlic; 2-4 chipotle peppers; 1 tablespoon cumin; 1 teaspoon onion powder; 1 tablespoon dried oregano; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 tablespoons apple cider vinegar; 1 cup low-sodium beef broth; 1 lime juiced (about 2 tablespoons); Flour or corn tortillas; Chopped romaine lettuce; Grape tomatoes halved; Red onions thinly sliced; Avocado slices

Small Town Woman

Barbacoa Tacos are filled with tender chuck roast that has been slow-cooked in a spicy flavor-packed sauce. This recipe is the perfect way to spice up Taco Tuesday!

Ingredients

3-4 lb beef chuck roast

2 tablespoons canola or vegetable oil

3 cloves garlic

2-4 chipotle peppers

1 tablespoon cumin

1 teaspoon onion powder

1 tablespoon dried oregano

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

2 tablespoons apple cider vinegar

1 cup low-sodium beef broth

1 lime juiced (about 2 tablespoons)

Flour or corn tortillas

Chopped romaine lettuce

Grape tomatoes halved

Red onions thinly sliced

Avocado slices

Method

Heat vegetable oil in a large skillet over medium heat. Brown chuck roast on both sides; place in a large slow cooker.

Add garlic, chipotle peppers, cumin, onion powder, oregano, cloves, salt, pepper, vinegar, beef broth, and lime juice to a food processor. Pulse several times to blend and pour over the chuck roast.

Cover the slow cooker; cook on low for 8 hours or high for 5-6 or until fork tender.

Using a couple of forks, shred chuck roast right in the slow cooker removing any fat or gristle. Spoon meat into soft taco shells and top with lettuce, tomato, red onion, and avocado. Serve promptly.

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