Mexican Barbacoa Beef Tacos with Avocado Crema and Pickled Onions
Equipment
- Slow Cooker
- Mixing Bowl
- Forks
Ingredients
- 2 pounds beef chuck roast
- 2 chipotle peppers in adobo sauce
- 4 garlic cloves, peeled
- 1 yellow onion, quartered
- 1 cup beef broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 bay leaves
- Juice of 2 limes, divided
- 2 avocados
- 1/2 cup sour cream
- 1/2 teaspoon salt (for crema)
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt (for onions)
- 8 corn tortillas
- Fresh cilantro, for serving
Instructions
- Cut the chuck roast into large chunks and place them in the slow cooker. Add the chipotle peppers, garlic cloves, quartered yellow onion, beef broth, cumin, oregano, 1 teaspoon salt, bay leaves, and juice of 1 lime. Stir to combine the ingredients around the beef.
- Cover and cook on low for 8 hours until the beef shreds easily with two forks. Remove the bay leaves and shred the meat directly in the slow cooker, then stir in the remaining lime juice.
- While the beef cooks, make the pickled onions. Place the sliced red onion in a bowl with the apple cider vinegar, sugar, and 1/2 teaspoon salt. Stir and set aside to soften.
- For the avocado crema, mash the avocados in a bowl until smooth. Stir in the sour cream, 1/2 teaspoon salt, and juice of the remaining lime until well combined.
- Warm the corn tortillas. Fill each tortilla with shredded barbacoa beef, a spoonful of avocado crema, pickled onions, and fresh cilantro.
Notes
Make the pickled onions a few hours ahead so they turn fully pink and tangy. If the barbacoa seems dry after shredding, add a splash of the cooking liquid to keep it moist. Leftovers reheat well in a skillet with a little broth to restore the texture.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Forks
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Forks