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–+ servings
Four corn barbacoa tacos in a small cast iron skillet/

Crock Pot Barbacoa Tacos

This big batch of crock pot barbacoa is perfect for parties! Use it to make barbacoa tacos, nachos, burritos, bowls, and more!
4.5 from 79 votes
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 20 servings
Calories: 221kcal

Video

Ingredients
 

For the barbacoa:

  • 7.5 oz chipotle peppers in adobo sauce ( (use 1/2 a can for less heat))
  • 1 bunch cilantro (long stems removed)
  • 1 red onion (peeled and cut into large chunks)
  • 1 head garlic (peeled)
  • Juice of 4 limes
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon black pepper
  • 1 Tablespoon kosher salt
  • 5 dry bay leaves
  • 5 - 7 pounds beef chuck roast
  • 4 - 6 cups beef broth

For the tacos:

  • Corn tortillas
  • Diced onion
  • Cilantro
  • Queso fresco
  • Lime

Instructions

For the barbacoa:

  • In a blender, combine the chipotle peppers, cilantro, onion, garlic, lime juice, vinegar, cloves, cumin, oregano, pepper, and salt. Blend until smooth.
  • Pour half the sauce into the bottom of a large (6 quart+) slow cooker. Layer the chuck roast (or roasts) on top. Top with the remaining sauce and bay leaves. Pour the beef broth over all, enough to cover.
  • Cook the beef on high for 4-6 hours or on low for 8-10 hours. The longer you can cook it, the better. The meat should be very tender and shred easily when it’s done. Remove the roasts from the crock pot and place on a cutting board. Shred with two forks, then return to the crock pot to keep warm.

For the tacos:

  • To warm the tortillas, use tongs to place them directly over a gas flame. Turn after about 1 minute, allowing a few charred spots to develop on each side. Alternatively, place them in a very hot, dry cast iron skillet, flipping after 1 minute. Remove to a plate and cover to keep warm.
  • Load individual tacos with the barbacoa, then top with diced onion, chopped cilantro, and crumbled queso fresco. Serve with a squeeze of lime. If desired double up the corn tortillas so they don't break apart as easily.

Notes

  • To store: Leftover barbacoa should be stored in a sealed container in the fridge with some of the juices. It will keep for 4-5 days.
  • For soup: If you’re making a soup, pour the leftover juices into a large container and refrigerate overnight. Skim the fat off the top of the liquid before using it as a base for a rich Mexican Beef Stew.
  • To freeze: Place cooked and cooled barbacoa in a sealed container or baggie. Freeze for up to 4 months. Thaw overnight in the fridge then reheat as normal.

Equipment

Hamilton Beach Stay or Go Slow Cooker, 6-Quart
Course Main Dish
Cuisine Mexican
Keyword barbacoa tacos, crock pot barbacoa, slow cooker barbacoa

Nutrition

Calories: 221kcal | Carbohydrates: 3g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 621mg | Potassium: 426mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg
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