Slow Cooker Barbacoa Tacos with Chipotle Slaw
A simple slow cooker barbacoa recipe that’s smoky and spicy. This barbacoa is topped with a chipotle lime coleslaw and makes for some super flavorful tacos.
It’s that time again, folks. Taco time. The world’s most perfect food. I have discovered over the past few months that I could indeed subsist on a diet of tacos. A month or so ago I realized that I had eaten tacos 5 out of the 7 days that week. My husband took me by the shoulders, looked me square in the eye and stated in an exasperated tone, ‘Honey, I love you but I can’t eat any more tacos.’ I just stared at him quizzically. Well, a few weeks have passed so I say, ‘Bring on the tacos’. Just in time for Cinco de Mayo. I went the barbacoa route this time – Mexican-style beef made in the slow cooker. Topped with a smoky and tangy chipotle lime coleslaw and dressed with all the goodies – cilantro, avocado, onions, and lime.
The slow cooker is your friend when it comes to meals like this. Barbacoa works great with a large and tough cut of meat like chuck roast or arm roast. Slow roasting it for hours in a slow cooker will result in flavorful meat that shreds easily and works as a perfect filling for tacos. Simply turn the slow cooker on and place the meat in it – I used a 2 lb. beef arm roast. Pour 2 Tbsp. cooking stock over the meat and then add the following spices: 1/2 tsp. kosher salt, 1/2 tsp. pepper, 1 tsp. Mexican oregano, 1 tsp. smoked paprika, 1 tsp. garlic powder, and 1 tsp. cumin. Add 2 Tbsp. fresh lime juice, 1 Tbsp. vinegar, 1-2 chopped chipotles in adobo, and 1 small chopped white onion. The lime juice and the vinegar will help to break down the tough fibers of the meat as it cooks. Cook for 4-5 hours on high or 6-8 hours on low.
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