Shredded Beef Tacos

This Beef Barbacoa Tacos recipe is the best easy slow cooker beef barbacoa - tender shredded beef tacos that are so easy to make, with SO much flavour! Serve this slow cooker shredded beef on tacos, in burritos, quesadillas, or over rice with your favourite toppings.

Course Main Course

Cuisine Mexican, Tex Mex

Keyword beef barbacoa, Shredded Beef Tacos

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Calories 423kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

For the beef barbacoa:

4-5 pound beef chuck roast or use a beef round roast
2 tablespoons tomato paste
A few drops liquid smoke optional
1-2 limes or use apple cider vinegar
1 teaspoon cumin
3-4 teaspoons salt
2 teaspoons chili powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon adobo seasoning or chipotle seasoning
1/4 cup beef stock
3-4 bay leaves
1/4 tsp cinnamon, a few cloves, 1/2 cup Mexican cola or orange juice optional, for more flavour

For the tacos (serving):

small corn tortillas
pickled onions
Cotija cheese
cilantro
lime wedges

For the avocado crema:

1 ripe avocado
1/3 cup sour cream
1 lime juice and zest
1/2 teaspoon garlic powder or 1 clove garlic
1/2 teaspoon salt
1/8 teaspoon cumin
chopped cilantro

US Customary - Metric

Instructions

For the beef barbacoa:

Pat the roast dry with paper towels and trim away any extra fat.
Mix the tomato paste, liquid smoke, lime juice, salt, chili powder, smoked paprika, garlic powder, and adobo seasoning in a small bowl and rub the paste on all sides of the chuck roast.
Add the beef stock, bay leaves, and the chuck roast to the slow cooker.
Put the lid on and cook for 5-6 hours on high or 8-10 hours on low.
After the beef is fork tender, shred the beef with two forks.
This recipe makes about 8 cups of shredded beef but you'll need about 1/4 cup per taco. We usually make tacos from about half of this recipe and store the rest in the fridge or freezer for Burrito Bowls, normal burritos, or to eat on top of Baked Potatoes,

For serving the tacos:

Make the avocado crema in a blender or by hand by finely smashing the avocado and mixing it with the sour cream, juice and zest of a lime, finely chopped cilantro, garlic powder, salt and cumin.
Toast your corn tortillas in a pan.
On top of each tortilla, add about a half a tablespoon of avocado crema, 1/4 cup beef Barbacoa and top with Pickled onions, Cotija cheese, and freshly chopped cilantro. Serve with lime wedges.

Notes

Storage Instructions

Store this beef barbacoa in an airtight container in the fridge for up to 5 days. Warm up in the microwave or a skillet.

Freezer Instructions

You can freeze the cooked beef in a freezer safe container for up to 3 months if protected well from freezer burn in an airtight container or freezer bag.

Nutrition