Slow-Cooker Barbacoa Tacos
INGREDIENTS:
2-3 lbs chuck roast (I use Grass Fed Cattle Co,in Minneapolis)
½ onion sliced and halved
1-2 jalapenos, sliced lengthwise in thin strips (seeded)
3 bay leaves + 1 whole dried chili (ancho, santa fe, guajillo)
Marinade:
¼ cup lime juice + 1 tbsp apple cider vinegar
1 tbsp oregano + 1 tbsp cumin + 1 tbsp chili powder + 1 tsp paprika
2 gloves garlic or 1 tbsp garlic powder
½ tsp cinnamon
1 tsp salt + 1 tsp pepper
INSTRUCTIONS:
Combine all marinade ingredients and whisk, set aside.
Sear roast on hot grill or oiled skillet for 2 min per side, until browned.
Place roast in slow cooker, surround with bay leaves + dried chili, cover and surround with onions and jalapenos.
Pour marinade over everything, ensuring good coverage.
Add ½ cup water on the side to ensure at least ½ of beef is wet.
Set crock pot for 7 hours on low. Stir/move once or twice.
Discard bay leaves and chili. Separate onions/jalapenos for service as a topping if desired. With a fork, shred the beef and stir in crock pot liquids (discard any remaining fat).
Serve on warm corn tortillas, top chopped red onion, cilantro, avocado, and Mexican queso.
NOTES:
It is amazing the depth of flavor this produces, highlighting the beef!
All seasoning can be adjusted to taste; if you don't have something, it’s okay to skip or substitute.
For healthy tortilla chips, take some extra corn tortillas, cut into wedges, spray with cooking oil, and bake for 10-15 minutes on 300*. Serve with your favorite salsa.
SLOW-COOKER BARBACOA TACOS
Ingredients
- 2-3 lbs chuck roast (I use Grass Fed Cattle Co,in Minneapolis)
- ½ onion sliced and halved
- 1-2 jalapenos, sliced lengthwise in thin strips (seeded)
- 3 bay leaves + 1 whole dried chili (ancho, santa fe, guajillo)
- ¼ cup lime juice + 1 tbsp apple cider vinegar
- 1 tbsp oregano + 1 tbsp cumin + 1 tbsp chili powder + 1 tsp paprika
- 2 gloves garlic or 1 tbsp garlic powder
- ½ tsp cinnamon
- 1 tsp salt + 1 tsp pepper
Instructions
- Combine all marinade ingredients and whisk, set aside.
- Sear roast on hot grill or oiled skillet for 2 min per side, until browned.
- Place roast in slow cooker, surround with bay leaves + dried chili, cover and surround with onions and jalapenos.
- Pour marinade over everything, ensuring good coverage.
- Add ½ cup water on the side to ensure at least ½ of beef is wet.
- Set crock pot for 7 hours on low. Stir/move once or twice.
- Discard bay leaves and chili. Separate onions/jalapenos for service as a topping if desired. With a fork, shred the beef and stir in crock pot liquids (discard any remaining fat).
- Serve on warm corn tortillas, top chopped red onion, cilantro, avocado, and Mexican queso.
Notes
- It is amazing the depth of flavor this produces, highlighting the beef!
- All seasoning can be adjusted to taste; if you don't have something, it’s okay to skip or substitute.
- For healthy tortilla chips, take some extra corn tortillas, cut into wedges, spray with cooking oil, and bake for 10-15 minutes on 300*. Serve with your favorite salsa.