I’m planning to serve these with our jalapeno margaritas, which compliments the soft spiciness of these barbacoa tacos.

Earlier this week, I shared my easy recipe for homemade fresh flour tortillas, which you can read here. They make the experience of a full on taco party so much better! They’re soft, and warm and taste way better than the premade stuff from the grocery store.

Slow Cooker Barbacoa Taco Recipe

Time: 10 minutes prep, 4 hrs on high or 6 hrs on low

Yield: ~ a lot of tacos

Ingredients:

2.5 lb beef chuck roast (trimed of excess fat and cut into 2 inch cubes)

3 tbsp olive oil

2 4 oz. cans of mild chopped green chiles

3 chipotles in adobo sauces, minced (not the whole can – trust me….)

Juice of 3 limes

2 tbsp of white wine vinegar (or apple cider vinegar)

2 tbsp brown sugar

2 tbsp worchestershire sauce

2 tbsp cumin

2 tbsp oregano

8-10 crushed garlic cloves

1 tsp chili powder

Salt & Pepper to taste

3 bay leaves

1 cup of water or beef broth

Directions:

1. Trim the beef chuck of any excess fat and cube into 2 inch pieces
2. Add the olive oil to the bottom of your slow cooker, and add the beef. You can brown them if you want, but I don’t find it to be necessary. It will add a depth of flavor though, and if you have the time, you can go ahead and get a nice sear on your beef.
3. Add all your other ingredients to the slow cooker, except the bay leaves. Gently stir to combine.
4. Cover and cook high for 3-4.5 hours or on low 6-8 hours, or until the beef is tender and falls apart easily. (The last time I made this the beef needed about 4.5 on high to fall apart easily)
5. Shred the beef and let it sit in the cooker for another 10-15 minutes.

Top with your favorite taco toppings and enjoy with our jalapeno margaritas! Find all our cinco de mayo party recipes here.