Description
Delicious and tender slow-cooked barbacoa beef served in tortillas, perfect for tacos.
Ingredients
- 2 ½ pounds beef chuck roast, trimmed and cut into large chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice (about 2 limes)
- 1/2 cup beef broth
- 2 bay leaves
- 8 small corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Diced onions (for garnish)
- Lime wedges (for serving)
Instructions
- Season the beef chunks with salt, black pepper, cumin, oregano, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub the spices into the meat thoroughly.
- Place the seasoned beef in the slow cooker. Add the apple cider vinegar, lime juice, beef broth, and bay leaves.
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded.
- Once cooked, remove the beef from the slow cooker and shred it using two forks. Discard the bay leaves.
- Return the shredded beef to the slow cooker and stir to combine with the juices. Let it sit for an additional 10-15 minutes to absorb the flavors.
- Warm the tortillas in a skillet or microwave. Serve the shredded barbacoa beef in tortillas, topped with fresh cilantro, diced onions, and lime wedges.
Notes
- For a spicier kick, add chopped jalapeños to the beef mixture before cooking.
- For a lighter option, serve the barbacoa beef over a salad instead of in tortillas.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg