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Slow Cooker Chipotle Barbacoa Beef Tacos with Fresh Slaw
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 2 pounds beef chuck roast
  • 3 chipotle peppers in adobo sauce
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup beef broth
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 corn tortillas
  • 3 cups shredded green cabbage
  • 1 large carrot, shredded
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil

Instructions
 

  • Place the beef chuck roast in the slow cooker. Add the sliced onion and minced garlic around the meat.
  • In a small bowl, mix the chipotle peppers, cumin, oregano, salt, and black pepper. Spread this mixture over the beef.
  • Pour the beef broth and one tablespoon of lime juice over everything. Cover and cook on low for 8 hours or until the beef shreds easily with a fork.
  • While the beef cooks, make the slaw. In a mixing bowl combine the shredded cabbage, shredded carrot, and chopped cilantro. Add the olive oil and remaining tablespoon of lime juice, then toss well and set aside.
  • Once the beef is done, shred it directly in the slow cooker and stir it into the juices. Warm the corn tortillas.
  • Fill each tortilla with a portion of the shredded beef and top with a generous scoop of the fresh slaw.

Notes

For extra smoky flavor, leave a little extra adobo sauce in the slow cooker when shredding the beef. If the slaw sits too long it can soften, so mix it right before serving. Leftovers keep well in the fridge for two days and reheat nicely in a skillet with a splash of broth to keep the meat moist.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Forks