Beef Barbacoa Tacos
Savory, juicy Barbacoa Tacos topped simply with fresh cilantro and crunchy radishes. The beef cooks all day in the slow cooker for the perfect bite!
Servings: 12
Calories: 224kcal
Equipment
Ingredients
Barbacoa
- 3-4 pounds beef chuck roast, cut into 6-8 chunks & fat trimmed
- 3 chipotle peppers, from a can of chipotle in adobo
- 4 ounces diced green chiles
- 1 large white onion
- 2 tablespoons apple cider vinegar
- 2 limes, juice
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cloves
- 3/4 cup beef bone broth
- 2 bay leaves
- 5 garlic cloves, smashed
- avocado oil, for cooking
Taco toppings
- fresh cilantro
- thinly sliced radishes
- sliced jalapeños
- lime wedges
Instructions
- Season the beef with salt and pepper. Heat a cast iron skillet on medium-high heat with a splash of avocado oil and sear the beef for 3-4 minutes on each side.
- Place the beef in the slow cooker with the chipotle peppers, diced green chiles, diced onion, apple cider vinegar, lime juice, cumin, chili powder, ground cloves, dried oregano, bone broth, bay leaves, and smashed garlic cloves. Cook on low for 7-8 hours until the beef falls apart.
- Just before the beef is ready, preheat the broiler and arrange tortillas on a baking sheet. Broil them for 2-3 minutes (keep a close eye on them!) until they begin to toast.
- When the beef is ready, transfer it to a serving bowl and shred with two forks. To make the tacos, layer the beef, cilantro, radishes, and jalapeños on each tortilla. Squeeze lime juice over each taco and serve!
Nutrition
Calories: 224kcal | Carbohydrates: 4g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 190mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 3mg
