Mexican Barbacoa Beef Tacos with Pickled Onions
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 2 lbs beef chuck roast
- 3 chipotle peppers in adobo sauce, minced
- 4 garlic cloves, minced
- 1 yellow onion, sliced
- 1 cup beef broth
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 1/2 cup water
- 8 corn tortillas
- 1/4 cup chopped fresh cilantro
Instructions
- Place the beef chuck roast in the slow cooker. Add the minced chipotle peppers, garlic, sliced yellow onion, beef broth, lime juice, cumin, oregano, salt, and black pepper. Stir the liquid around the meat to distribute the seasonings.
- Cover and cook on low for 8 to 10 hours until the beef shreds easily with two forks. The broth keeps the meat moist throughout the long cook time.
- While the beef cooks, combine the sliced red onion, apple cider vinegar, sugar, water, and a pinch of salt in a bowl. Stir well and let it sit at room temperature to pickle.
- Once the beef is done, shred it directly in the slow cooker and mix it with the juices. Warm the corn tortillas.
- Fill each tortilla with shredded beef, a spoonful of pickled onions, and a sprinkle of chopped cilantro.
Notes
The pickled onions can be made the night before and stored in the fridge so the flavors have more time to develop. If the shredded beef seems too wet after cooking, let it sit uncovered in the slow cooker on warm for 15 minutes to thicken the juices slightly before serving.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife