This Slow Cooker Barbacoa Tacos Recipe is a Perfect Weekday Meal

Slow cooker barbacoa tacos could quickly become a regular in your weekday meal rotation. Why? Because they’re delicious, make enough to feed the whole family, can be customized with everyone’s favorite taco toppings, and they’re made with chuck roast — one of the more affordable cuts of meat.

You could also make this recipe a fun rainy day or weekend event. Simply add the step of making homemade tortillas. They’re so easy, kids love smashing the dough, and the flavor outshines store-bought tortillas by leaps and bounds.

What do barbacoa tacos taste like?

Barbacoa is a cooking method that’s often used with beef, lamb, or goat. It involves low-and-slow cooking the meat in various spices. The texture, as you’d expect, is tender. The taste is earthy and rich, often with a smoky element.

You’ll get a hint of the smokiness in this recipe by browning the meat first and using canned chipotles in the spice mixture.

What you need to make slow cooker barbacoa tacos

Don’t be intimidated by this ingredient list. It may look long at first glance, but most of these are probably in your pantry. The two exceptions might be the canned chipotle chilies and, of course, the chuck roast.

• Apple cider vinegar
• Limes for juice and wedges
• Canned chipotle chilies
• Fresh garlic
• Ground cumin
• Dried Mexican oregano (you can substitute any dried oregano)
• Ground cloves
• Freshly ground black pepper
• Kosher salt
• Vegetable oil
• 4 lbs boneless chuck roast
• Chicken broth
• 3 bay leaves
• Corn tortillas (homemade or store-bought)
• Cilantro
• White onion
• Any other toppings you and your family might like

What to serve with slow cooker barbacoa tacos

When choosing sides, drink pairings, and accompaniments for barbacoa tacos, think about balancing out the richness of the dish or playing on the seasonings. Something sweet — like roasted corn or tomato-based rice — is a good choice. Fresh, herby side dishes will also go well. Think cilantro lime rice or guacamole.

For drinks, margaritas and Mexican beer are obvious choices. Fruit-infused waters would also taste delicious alongside these tacos.

How to make slow cooker barbacoa tacos

Here’s how to make these fabulous tacos.

1. Make the spice mixture

First, chop 4 garlic cloves. Then, mix these ingredients together in a food processor:

• 1/3 cup cider vinegar
• 3 tablespoons lime juice
• 3–4 canned chipotle chiles
• 4 chopped garlic cloves
• 3 ½ teaspoons ground cumin
• 2 teaspoons dried Mexican oregano
• ½ teaspoon ground cloves
• 1 ½ teaspoon freshly ground black pepper
• 1 ½ teaspoon kosher salt

2. Brown the chuck roast

Pat the chuck roast dry with paper towels. Then, trim away any excess fat and cut it into 4 pieces of roughly the same size. This gives you more surface area to brown, which adds a ton of flavor.

Now heat a large pot over medium-high heat. Or, if you have an Instant pot, turn it on saute mode. When your cooking surface is hot, add 2 tablespoons of vegetable oil. Then add your meat and brown on all sides, working in batches if you don’t have enough space.

Turn off the heat. If necessary, move your browned meat to the slow cooker.

Now add the spice mixture to the slow cooker, along with 3/4 cup chicken broth and 3 bay leaves. Give everything a stir so the meat is coated with the sauce.

3. Slow cook, shred, and serve

Lock down your slow cooker and let the meat cook for 8 hours on low. Once the meat is tender, remove it from the slow cooker and shred it using two forks (or shredding claws if you have them).

Place the shredded meat back in the slow cooker and cook it on low for 20 minutes. The meat with absorb some of the juices and flavor.

Then, serve the seasoned barbacoa meat with a slotted spoon, topping warmed tortillas. Add chopped cilantro and diced onions on top and with lime wedges on the side. Voila — you just made slow cooker barbacoa tacos. Enjoy!

If you like this recipe, you’re sure to love:

• Baked tacos
• Taco Bell tacos
• Shredded chicken tacos
• Ground pork tacos

Barbacoa tacos FAQs