Slow-Cooker Beef Barbacoa Tacos

Beef chuck becomes tender, smoky barbacoa in a slow cooker, then gets folded with concentrated citrus-chipotle juices for juicy tacos.

515 min

8 taco servings

Corn tortillas filled with glossy shredded beef barbacoa, white onion, cilantro, and lime wedges.

Ingredients

3 lb beef chuck roast, cut into 3-inch pieces

1 1/2 tsp kosher salt

1/2 tsp black pepper

2 tbsp neutral oil

3 chipotle peppers in adobo

2 tbsp adobo sauce

1/2 cup fresh orange juice

1/4 cup fresh lime juice

6 garlic cloves, peeled

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground cloves

1/2 cup low-sodium beef broth

16 small corn tortillas, warmed

Diced white onion, chopped cilantro, and lime wedges, for serving

Equipment

6-quart slow cooker · Large skillet · Blender · Tongs · Rimmed cutting board · Two forks · Instant-read thermometer

Control the heat

Three chipotles make a medium-hot filling. For milder barbacoa, blend in just one chipotle and retain the citrus, garlic, and spices.

Keep tortillas soft

Warm tortillas just before serving and keep them wrapped in a clean towel so they stay flexible for filling.

Season and brown

01. Dry and season the beef so it browns instead of steaming.

02. Sear in batches over medium-high heat until the pieces carry a deep brown crust; the fond adds savoriness to the finished barbacoa.

Build the braise

03. Blend chipotles, adobo, citrus, garlic, warm spices, and broth until completely smooth.

04. Coat the browned beef in the sauce; the meat need not be submerged because it will release juices as it cooks.

Cook and shred

05. Cook on low for 8 hours, stopping only when a fork twists easily through the beef and it reaches 195 F.

06. Move the beef to a rimmed board, shred with two forks, and remove any large fatty pieces before returning it to the juices.

Balance the juices

07. Skim visible fat first. If the liquid is thin, reduce it in a skillet over medium heat until it lightly coats a spoon.

08. Fold only enough cooking liquid into the shredded beef to make it glossy; save any extra for spooning over tacos.

Assemble tacos

09. Warm corn tortillas until pliable, then fill them with barbacoa, white onion, cilantro, and lime. Use one chipotle rather than three for a milder batch.