Slow Cooker Beef Barbacoa Tacos

$- 2 lbs flank steak or chuck roast, trimmed and cut into chunks - 1 medium onion, diced - 4 cloves garlic, minced - 1 jalapeño, seeded and chopped - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste Flank steak and chuck roast are great for this dish. Flank steak is lean and tender. Chuck roast has more fat, making it juicy. Both break down well in the slow cooker. You will need onions and garlic to build flavor. These aromatics enhance the beef’s taste. Adding jalapeño gives a gentle heat. Use spices like chili powder, cumin, oregano, and smoked paprika to deepen the flavor. Salt and pepper bring it all together. - 1 cup beef broth - 2 tablespoons apple cider vinegar - 1 tablespoon lime juice - Corn or flour tortillas for serving - Fresh cilantro and lime wedges for garnish Beef broth adds richness and moisture. Apple cider vinegar and lime juice provide tang. This balance makes the beef flavorful. You will need tortillas for serving. Corn or flour works well for this dish. Fresh cilantro adds brightness, and lime wedges give extra zest. These garnishes complete the tacos and make them vibrant. First, layer the bottom of your slow cooker. Add diced onions, minced garlic, and chopped jalapeño. This mix adds great flavor. Next, mix the spices. In a small bowl, combine chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper. This spice rub is key to your barbacoa's taste. Now it’s time to add the beef. Take your chunks of flank steak or chuck roast and coat them with the spice rub. Make sure each piece gets covered well. Place the beef on top of the onion mix. Pour in the beef broth, apple cider vinegar, and lime juice. These liquids help tenderize the meat and add flavor. Cover the slow cooker. Cook on low for 8 hours or high for 4 hours until fork-tender. After cooking, shred the beef using two forks. Do this right in the slow cooker to keep the flavors mixed together. For the tortillas, warm them in a dry skillet or microwave. Fill each tortilla with the shredded beef. Top with fresh cilantro and serve with lime wedges for extra zing. Enjoy your tasty tacos! When picking meat for barbacoa, you have options. Flank steak is lean and tender. It cooks fast, making it a great choice if you are short on time. Chuck roast, on the other hand, has more fat. This fat adds flavor and keeps the meat juicy. If you want a rich taste, go for chuck roast. If you prefer leaner meat, flank steak works well. Either choice will yield tasty tacos. To make your barbacoa shine, tweak the spices. Start with the basic chili powder, cumin, and oregano. Want more heat? Add extra jalapeño or a pinch of cayenne pepper. You can also mix in fresh herbs like cilantro or parsley for a fresh taste. Don't forget to taste as you go. Adjust salt and pepper to your liking. Experiment with flavors to find your perfect blend. Timing is key for great barbacoa. If you set your slow cooker to low, let it cook for 8 hours. This method gives you fork-tender beef. If you're in a rush, use the high setting for 4 hours. Just remember, low and slow usually wins for flavor. Check the meat before serving. It should shred easily with a fork. Enjoy the delicious results! {{image_2}} You can swap beef for chicken or pork in this recipe. Chicken thighs work well and stay juicy. Pork shoulder also gives a nice, rich flavor. Just adjust cooking times slightly. Chicken cooks faster, about 6 hours on low. Pork may need 8 hours on low to get tender. Adding fruits like pineapple can brighten the dish. Pineapple gives a sweet, tangy note. You can also try different chilies for spice. Chipotle adds smokiness, while poblanos offer mild heat. Mixing flavors keeps your tacos exciting and new. Try different toppings to change things up. Diced avocado adds creaminess. Pickled onions give a tangy crunch. You can also use crumbled cheese for a salty kick. Sides like rice or beans round out the meal. Don’t forget lime wedges for extra zest! To keep your beef barbacoa fresh, place it in an airtight container. Make sure the beef cools completely before sealing. Store it in the fridge for up to three days. This way, it stays juicy and tasty for your next meal. If you want to freeze the barbacoa, use freezer-safe bags. Divide the beef into portions for easy thawing. Squeeze out excess air before sealing the bags. It can last in the freezer for up to three months. When ready to use, thaw it overnight in the fridge. To reheat, you have a few options. You can use a microwave, skillet, or slow cooker. In a microwave, warm it in short bursts to avoid drying it out. If using a skillet, add a splash of beef broth for moisture. For the slow cooker, heat it on low until warmed through. Enjoy the flavors just like the first time! It takes about 8 hours on low or 4 hours on high. The beef needs to cook until it is fork-tender. The slow cooker makes the meat juicy and full of flavor. You can set it in the morning and come back to a delicious meal. Yes, you can easily make this recipe gluten-free. Use gluten-free tortillas for serving. Check all spice blends and broth for gluten-free labels. This way, everyone can enjoy the tacos without worry. You can serve barbacoa tacos with many tasty sides. Here are some great ideas: - Mexican rice - Refried beans - Corn salad - Guacamole - Salsa These sides add flavor and make your meal complete. You can also offer lime wedges and extra cilantro for garnish. Store any leftover beef in an airtight container. Refrigerate it for up to three days. This keeps the meat fresh and ready for another meal. You can also freeze leftovers for up to three months. To reheat, place the beef in a skillet over low heat. Stir it gently until heated through. You can also use a microwave, but be careful not to dry it out. Add a splash of broth if needed. Yes, you can substitute beef with chicken or pork. Both work well with the spices and flavors. Adjust cooking times as needed, since these meats may cook faster. You can add fruits like pineapple for sweetness or use different chilies for heat. Experiment with spices to find your favorite twist. Each addition can give a new taste to your tacos. In this blog post, we explored the key ingredients and steps to make Slow Cooker Beef Barbacoa Tacos. We covered the importance of choosing the right meat, prepping your slow cooker, and ensuring great flavor. I shared tips on cooking times and storage for your leftovers, plus fun variations to try. You can mix it up with different meats or toppings. Enjoy crafting delicious tacos that will impress your friends and family. Happy cooking!$

Savor the flavors of Slow Cooker Beef Barbacoa Tacos with this easy recipe! Perfect for busy nights, this dish features tender, shredded beef seasoned with bold spices and served in warm tortillas. Elevate your taco night with fresh cilantro and zesty lime. Click to explore the full recipe and make tonight's dinner unforgettable! #SlowCookerRecipes #BeefTacos #TacoNight #DeliciousDinner

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Ingredients

2 lbs flank steak or chuck roast, trimmed and cut into chunks

1 medium onion, diced

4 cloves garlic, minced

1 jalapeño, seeded and chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika

1 cup beef broth

2 tablespoons apple cider vinegar

1 tablespoon lime juice

Salt and pepper to taste

Corn or flour tortillas for serving

Fresh cilantro and lime wedges for garnish

Instructions

In a slow cooker, combine the diced onions, minced garlic, and chopped jalapeño at the bottom.

In a small bowl, mix together the chili powder, cumin, oregano, smoked paprika, salt, and pepper.

Rub the spice mixture all over the chunks of beef, ensuring each piece is well coated.

Place the seasoned beef on top of the onion mixture in the slow cooker.

Pour in the beef broth, apple cider vinegar, and lime juice over the meat.

Cover the slow cooker and set it on low for 8 hours or high for 4 hours until the beef is fork-tender.

Once cooked, shred the beef with two forks directly in the slow cooker, mixing it with the juices.

Warm the tortillas in a dry skillet or microwave and fill each with the barbacoa beef.

Serve the tacos topped with fresh cilantro and lime wedges on the side for drizzling.

Prep Time, Total Time, Servings: 15 min | 8-4 hrs | 8 servings