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Slow Cooker Beef Barbacoa Tacos with Cilantro Lime Slaw
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 cup beef broth
  • 1/4 cup lime juice, divided
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded cabbage
  • 1/4 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 8 corn tortillas

Instructions
 

  • Place the beef chuck roast in the slow cooker along with the chopped onion, minced garlic, chipotle peppers, beef broth, 2 tablespoons of the lime juice, cumin, oregano, salt, and black pepper.
  • Cover and cook on low for 8 hours until the beef is fork-tender and easy to shred.
  • Shred the beef directly in the slow cooker using two forks and stir it into the cooking juices.
  • In a mixing bowl, stir together the shredded cabbage, chopped cilantro, mayonnaise, and the remaining 2 tablespoons of lime juice to form the slaw.
  • Warm the corn tortillas and fill each one with a portion of the shredded beef. Finish with a scoop of the cilantro lime slaw.

Notes

Make the slaw right before serving so the cabbage stays crisp. If the shredded beef looks a little dry after cooking, stir in an extra splash of beef broth to loosen it. Leftovers keep in the fridge for three days and reheat well in a skillet with a little broth.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl