Slow Cooker Beef Barbacoa Tacos

Slow Cooker Beef Barbacoa Tacos

Slow Cooker Beef Barbacoa Tacos (or Instant Pot)

published on August 14, 2017 by Stephanie

Tacos, tacos, tacos! Tell me a single person who doesn’t like tacos. I suggest, seriously, who doesn’t like a great taco? I understand of no one who dislikes tacos! Generally for me, I opt for just chicken or fish tacos, however sometimes you got ta provide the beef an opportunity!

Standard barbacoa is made with a cow’s head I think. Eeeeeek. No cow’s heads were injured in the making of these tacos. So, certainly I think you can say these aren’t genuine, however this beef barbacoa is darn tasty so I state it does not matter!

I start off with browning the beef because it will give it more taste. The sauce is simply a mix of broth, chipotle peppers in adobo, and some spices. The chipotle peppers do include a little bit of heat to the meat, however after cooking for a lot of hours, I wouldn’t say these are actually spicy at all. You can do not hesitate to change the amount of peppers used though if you desire basically heat.

Now, please note that you can also make this recipe in the Immediate Pot if you have actually signed up with the pressure cooking fan club! I’ve offered instructions for both the slower cooker and Immediate Pot. Either way, the meat comes out so nice and tender!

While I made this dish for tacos, it would also work perfectly for really any Mexican dish from burritos, quesadillas, enchiladas, nachos, you name it!



Prep Time
10 minutes.

Cook Time
8 hours.

Total Time
8 hours10 minutes.

Ingredients

  • Approx. 3 pounds beef chuck roast (or brisket), cut
  • 2 tablespoons oil (vegetable or olive oil)
  • 2 cups low salt beef broth
  • 2-3 chipotle peppers in adobo sauce
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt (can include more)
  • 1 lime, juiced
  • tortillas and preferred taco toppings

Directions

Eliminate from the heat and location the browned beef in the slow cooker. If you are using the Immediate Pot, you can use the saute function to brown the beef.

  • When done, remove the beef and shred with a fork.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    2 tacos with about 1/4 cup meat each)


    Amount Per Serving:

    Calories: 490 Overall Fat: 32 g Saturated Fat: 12 g Trans Fat: 2g Unsaturated Fat: 18 g Cholesterol: 144 mg Salt: 501 mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 44 g

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