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Crock Pot Barbacoa Tacos

Crock Pot Barbacoa Tacos That’ll Wow Your Dinner Guests

These Crock Pot Barbacoa Tacos are rich in flavor and perfect for impressing dinner guests with minimal effort.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 tacos
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • ½ can Chipotle Peppers in Adobo Sauce Use less for less heat.
  • 1 cup Cilantro Omit if not preferred.
  • 1 large Red Onion Substitute with yellow onion if needed.
  • 4 cloves Garlic Fresh cloves recommended.
  • 1/4 cup Lime Juice Freshly squeezed is best.
  • 1/4 cup Apple Cider Vinegar Can substitute with white vinegar.
  • 1/2 teaspoon Ground Cloves Omit if unavailable.
  • 2 teaspoons Ground Cumin Essential for flavor.
  • 1 teaspoon Oregano Mexican oregano preferred.
  • 1 teaspoon Black Pepper
  • 1 teaspoon Kosher Salt Adjust to preference.
  • 2 Bay Leaves For aromatic infusion.
For the Beef
  • 3 pounds Beef Chuck Roast Use brisket if preferred.
  • 1 cup Beef Broth Use low-sodium if preferred.
For Serving
  • 12 tortillas Corn Tortillas Warm for best texture.
  • 1 cup Diced Onion Fresh topping.
  • 1 cup Cilantro Fresh topping.
  • 1 cup Queso Fresco Can substitute with feta cheese.
  • 4 wedges Lime For serving.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. Prepare Marinade: In a blender, combine chipotle peppers in adobo sauce, cilantro, red onion, garlic, lime juice, apple cider vinegar, ground cloves, ground cumin, oregano, black pepper, and kosher salt. Blend everything until smooth for about 30 seconds.
  2. Layer Ingredients: Pour half of the marinade into a slow cooker. Place the beef chuck roast on top and drizzle remaining marinade over meat. Add bay leaves and pour beef broth until meat is submerged.
  3. Cook: Set slow cooker to high for 5-6 hours or low for 8-10 hours until meat is tender and shreds easily.
  4. Shred Beef: Remove beef from cooker and shred with forks, then return shredded meat to the cooker.
  5. Warm Tortillas: Warm corn tortillas to enhance their texture, either over a gas flame or in a skillet.
  6. Assemble Tacos: Fill each tortilla with shredded beef, top with diced onion, cilantro, and queso fresco. Squeeze lime wedge over the top.

Nutrition

Serving: 2tacosCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For best flavor, marinate beef overnight and ensure it stays covered in liquid during cooking. Leftover juices can enhance future soups or stews.

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