Description
Delicious Barbecue Tacos with tender, slow-cooked beef, smoky chipotle, and fresh toppings, perfect for any occasion.
Ingredients
Scale
- 3 pounds beef chuck roast, excess fat trimmed
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1 1/2 teaspoons dried oregano
- 3 dried bay leaves
- 1 small white onion, sliced
- Corn taco tortillas, for serving
- 5 cloves garlic, crushed
- 4 chipotle peppers in adobo (canned)
- 2 teaspoons ground cumin
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh lime juice
- Chopped cilantro (for topping)
- Diced white onions (for topping)
- Sliced radishes (for topping)
- Lime wedges (for topping)
- Mexican coleslaw (optional topping)
Instructions
- In a food processor, combine the garlic, chipotle peppers, ground cumin, apple cider vinegar, and lime juice. Pulse until smooth.
- Cut the beef chuck roast into three parts, pat dry, and season with Kosher salt and black pepper.
- Heat oil in a skillet over medium-high heat. Sear beef until browned on all sides, about 3-4 minutes per side.
- Transfer beef to a slow cooker, add marinade, beef broth, oregano, bay leaves, and onions. Cook on low for 8 hours or high for 4 hours.
- Once cooked, shred beef in the slow cooker and mix with the juices.
- Warm corn tortillas, fill them with shredded beef, and top with cilantro, onions, radishes, and lime juice.
Notes
Marinate the beef overnight for better flavor. Leftover beef can be stored for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: tacos, barbecue, beef, comfort food, family recipe
