Barbacoa Street Tacos

These barbacoa street tacos are easy to make with fall apart tender shredded beef. The meat is cooked low and slow in a rich sauce full of chipotles, onion, garlic, and spices. While this isn't an authentic barbacoa recipe, it's an easy crockpot version that you can make at home using beef chuck roast and bold Mexican flavors!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 8 servings

Calories: 441 kcal per serving

Ingredients

3 pounds - beef chuck roast
3 - bay leaves
4 cloves - garlic
3 - chipotles in adobo sauce
1 - jalapeno
1 - white onion
3 tablespoons - fresh lime juice
2 tablespoons - apple cider vinegar
1 tbsp - ground cumin
1 tbsp - dried oregano
2 teaspoons - sea salt
1 tsp - black pepper
⅛ tsp - ground cinnamon
⅛ tsp - ground cloves
¾ cup - water

Instructions

Brown the beef in a large skillet over medium heat on the stovetop then place in the slow cooker with bay leaves.
Blend the remaining ingredients together in a blender or food processor until smooth. Pour over the browned beef.
Cover the slow cooker and cook on low for 8 hours, until the beef is tender and falls apart easily when shredded with a fork.
Once cooked, remove the bay leaves and shred meat into pieces, tossing with the saucy juices.
Serve beef barbacoa with tacos, burritos, salads, enchiladas, or on its own.

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