Slow Cooker Barbacoa Beef Tacos
This barbacoa beef recipe tastes just like Chipotle, and will make taco night a breeze. Just prep a beef chuck roast in the morning, let it cook all day in the slow cooker, and get ready for a fiesta of flavor!
Slow Cooker Beef Barbacoa Tacos
3 lb beef chuck roast
1 medium yellow or red onion
1/2 tbs cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 bunch of cilantro
Thaw the chuck roast the day before you plan to make tacos.
Place the roast in the slow cooker. Dust the roast with the cumin, chili powder, paprika, garlic powder, salt, and pepper.
Cut two of the limes in half and squeeze them over the roast. You can also zest them onto the roast if you want extra flavor.
Dice the onion and put it on top of the roast.
Cook the roast on high for 6 hours. It will be ready after cooking for 6 hours on high, but if you want the meat to be extra tender you can cook it for a few more hours on low before serving.
Take the roast out of the slow cooker and shred it. Then squeeze the remaining lime's juice over it.
Chop cilantro, put it on the shredded beef, and toss it to combine.
Serve on tortillas. I used corn tortillas and heated them in a skillet, which crisped them slightly. Great toppings for this dish include, radishes, green peppers, and salsa verde or avocado salsa.