Shredded Beef Barbacoa Tacos with Pickled Onions
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 2 pounds beef chuck roast, trimmed
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 2 limes, juiced
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 cup water
- 1/2 teaspoon salt
- 8 corn tortillas
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Place the beef chuck roast in the slow cooker. Add the diced onion, minced garlic, chopped chipotle peppers, cumin, oregano, salt, black pepper, beef broth, and lime juice.
- Cover and cook on low for 8 hours until the beef is very tender and pulls apart easily.
- While the beef cooks, prepare the pickled onions. Combine the sliced red onion, apple cider vinegar, sugar, water, and salt in a bowl. Stir well and set aside to pickle for at least 30 minutes.
- Once the beef is done, shred it directly in the slow cooker using two forks. Stir the meat into the cooking juices to keep it moist.
- Warm the corn tortillas. Fill each tortilla with shredded beef, top with pickled onions, chopped cilantro, and a squeeze of lime.
Notes
Make the pickled onions the night before so the flavor has more time to develop. If the beef seems dry after shredding, add a splash of the cooking liquid from the slow cooker. Leftovers reheat well in a skillet over medium heat with a little extra broth to restore moisture.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife