Slow Cooker Barbacoa Beef Tacos

By: Instant Culinary Team

Slow Cooker Barbacoa Beef Tacos
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Saute, Slow Cook
cuisine icon Keywords
6-7 servings, beef, beef stock, black pepper, chipotlesadobo in sauce, chopped, cream, cut into 2-inch chunks, diced, dried oregano, easy, garlic cloves minced, ground cloves, ground cumin, jalapenos, leaves, limes, roast fat trimmed, salt, saute, sliced, slow cook, slow cooked, slow cooker, sprigs, tacos, tortillas, vegetable oil, white onion

serving icon Servings
6-7 Servings
Ingredients
  • 3 lbs beef chuck roast fat trimmed, cut into 2-inch chunks
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 5 garlic cloves minced
  • 1 white onion, diced
  • 4 chipotlesadobo in sauce, chopped
  • 3 bay leaves
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cloves
  • ½ cup beef stock
  • Corn tortillas
  • 1 white onion, diced
  • Cilantro sprigs
  • limes
  • Sour cream
  • Fresh jalapenos, sliced
Instructions
  • Sprinkle the diced beef chuck liberally with the salt and pepper. Turn on the Sauté function at 320°F for 30 Minutes. Add the vegetable oil. Brown the beef on all sides, working in batches so as to not overcrowd the pot. Remove and set aside on a plate.
  • Add the minced garlic and onion. Sauté until fragrant, about 5-7 Minutes. Return the beef to the pot with all additional juices.
  • Add the chipotles, bay leaves, ground cumin, dried oregano, ground cloves, and beef stock.
  • Place the lid on top and Slow Cook on High for 4 hours, or on Low for 8 – 8 ½ Hours.
  • After the time is complete, gently shred the beef with forks and return it to the pot. Season to taste and keep warm.
  • Serve the beef on warm tortillas. Top with diced onion, cilantro sprigs, sour cream, sliced jalapenos, with a sprinkle of lime juice.
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