Slow Cooker Barbacoa Tacos

Slow Cooker Barbacoa Tacos

Rich, flavorful, fall-apart beef that practically makes itself.

Ingredients:

• 3–3.5 lb beef chuck roast (trimmed and cut into large chunks)

• 3 chipotle peppers in adobo sauce

• 1 small white onion, quartered

• 5 cloves garlic

• Juice of 2 limes

• 2 tbsp apple cider vinegar

• 1 tbsp ground cumin

• 1 tbsp dried oregano

• 1 tsp smoked paprika

• ½ tsp ground cloves

• 1 tsp salt

• ½ tsp pepper

• ¾ cup beef broth

• 2 tbsp olive oil (for searing)

To serve:

• Corn tortillas

• Black beans and rice

• Fresh cilantro, diced red onion, avocado, lime wedges, crumbled cotija, salsa, or any toppings you love

Instructions:

1. Sear the beef (optional but flavorful): Heat olive oil in a large skillet over medium-high heat. Sear beef chunks on all sides until browned. Transfer to your slow cooker.

2. Make the sauce: In a blender or food processor, combine chipotle peppers, onion, garlic, lime juice, vinegar, and all spices. Blend until smooth. Add beef broth and pulse to combine.

3. Slow cook: Pour the sauce over the beef in the slow cooker. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef shreds effortlessly.

4. Shred and simmer: Once done, shred the beef with two forks and let it sit in the juices on warm for another 20–30 minutes to soak up even more flavor.

5. Serve: Warm your tortillas and pile on the barbacoa. Add black beans, rice, and all your favorite toppings.