Slow Cooker Barbacoa (The Easiest Shredded Beef Tacos)
Tender, juicy, fall-apart beef, slow cooked in bold, smoky spices… and all you have to do is throw everything in the slow cooker and walk away.
Equipment
- Slow Cooker
Ingredients
- 2 lbs beef chuck
- 1 tbsp olive oil
- 6 garlic cloves minced
- 1 yellow onion diced
- 2-3 chipotle peppers in adobo
- 2 tbsp adobo sauce from the can
- 2 tbsp tomato paste
- 3 tbsp fresh squeezed lime juice
- ½ cup fresh squeezed orange juice
- 1 can of tomatoes (400g can)
- 1 cup beef broth
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp paprika
- ½ tbsp onion powder
- ½ tbsp garlic powder
- ¼ tsp allspice
- ½ tsp salt to taste
Instructions
Optional: Sear the Beef
- Heat olive oil in a pan over medium-high heat and sear the beef on all sides.
Add to Slowcooker
- Place the beef in the slow cooker and add all remaining ingredients on top.
- Cook on low for 6-8 hours or on high for 4-5 hours.
- The beef should be incredibly tender and easy to shred. Remove the beef, shred with two forks, then return it to the sauce and mix well.
- Let it sit for another 10–15 minutes to soak up all that flavor. Meanwhile, prep your toppings and tortillas.
Notes
Favourite toppings include:
-a quick pico of onion, tomato, cilantro, salt and lime juice
-Cojita or shredded mozzarella
-Avocado
-Sour cream or plain greek yogurt