When it comes to taco fillings, beef barbacoa is one of the greats: you’ve got tender, fall-apart meat braised in spices and seasonings, all encased in a delicate tortilla.
For this recipe, you’ll want to choose a cut like beef chuck, which is ideal for cooking low and slow—brisket or short ribs are also worthy option. After letting it simmer for a few hours, you’ve got meat that practically falls apart when shredded with a fork. Give it a try with the recipe below.
Slow Cooker Beef Barbacoa Tacos Recipe
What You’ll Need:
One 4–5 lb. beef chuck roast or brisket
4 chipotle chiles in adobo, plus sauce for seasoning
5 garlic cloves, roughly chopped
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup apple cider vinegar
1/4 cup water
1/4 cup lime juice
What To Do:
Cut beef into large chunks, then place in a slow cooker.
In a food processor, blend chipotle chiles, garlic, cumin, oregano, salt, pepper, vinegar, water, and lime juice. Pour mixture over meat in cooker. Cover slow cooker and cook for 8–9 hours on low or 6 hours on high.
Shred the meat, then mix back into the slow cooker. Let rest 15 minutes to allow the juices to settle. Season with salt to taste; stir in more adobo sauce from can, if desired.
Serve in warmed tortillas with cilantro, pickled onions, or any other toppings you like.