Barbacoa Beef tacos

This is one of those set it and forget it recipes that makes you remember why you even got that slow cooker in the first place. Rich, flavorful beef chuck roast is slow cooked to perfection with chiles and spices until it is tender and smoky. I love it in taco form but it works just as well in burritos, quesadillas, rice bowls and salads so let your creativity run wild!

Barbacoa Beef Tacos

This Barbacoa shredded beef is tender, smoky, spicy and slow cooked to perfection. It goes great in a taco, quesadilla, burrito or salad and as the recipe itself is Keto, Paleo and Whole30 compliant you can really dress it up according to your dietary needs.
Prep Time 10 mins
Cook Time 8 hrs
Course Main Course
Cuisine Mexican

Equipment

  • Food Processor or Blender
  • Slow Cooker
  • Skillet

Ingredients
  

  • 3-4 pounds beef chuck roast
  • 1 tbsp olive oil
  • salt & pepper
  • 4 oz jar of diced green chiles
  • 2-3 chipotle peppers in abodo sauce
  • 4 cloves garlic
  • 1 small onion
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp coriander powder
  • 14.5 oz can of diced tomatoes

For Serving

  • corn tortillas or butter lettuce or other compliant wrap
  • fresh limes
  • fresh cilantro
  • white onion, diced
  • avocado (optional)
  • sour cream (optional)

Instructions
 

  • Combine diced green chiles, chipotle peppers, garlic, onion, apple cider vinegar, chili powder, paprika, garlic powder, onion powder, dried oregano, cumin, salt and coriander in a food processor or blender. Pulse several times until everything is chopped up and combined. Set aside
  • Cut your chuck roast into several large chunks. Generously season all sides with salt & pepper.
  • Preheat 1 tbsp olive oil in a skillet over medium-high to high heat until shimmering. Once hot, carefully place the beef chunks in the pan and sear over high heat for about 1 minute per side until all sides are browned. *Note* If you’re in a time crunch you can skip this step and but the beef straight into the slow cooker but searing beforehand gives extra depth of flavor.
  • Once browned, place the meat into a slow cooker and cover with your green chili chipotle sauce. Pour in one 14.5 oz can of diced tomatoes and stir until well combine.
  • Cook in the slow cooker over low heat for 8-10 hours or until meat is fall apart tender.
  • Remove beef from the slow cooker and shred using 2 forks. Use a ladle to spoon sauce over the beef until it is moist and covered but not soupy. You may use all of the sauce or just a cup or two depending on preference.
  • Serve in corn tortillas, butter lettuce or other compliant wrap. Top with diced white onions, cilantro, an avocado slice and a generous squeeze of lime. Enjoy!
Keyword Dairy Free, Gluten Free, Keto, Paleo, Whole30

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