SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY
These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.
Provided by Scott Loitsch
Categories Dinner
Time 8h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
- Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
- In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
- Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
- Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
- To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram
SLOW COOKER BARBACOA BEEF
AMAZING and tender beef barbacoa that is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 8h10m
Number Of Ingredients 11
Steps:
- Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
- In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
- Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
Nutrition Facts : Calories 403 kcal, Carbohydrate 4 g, Protein 48 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 141 mg, Sodium 706 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SLOW-COOKER BEEF BARBACOA
I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
TASTY'S BARBACOA-STYLE BEEF TACOS
Make and share this Tasty's Barbacoa-Style Beef Tacos recipe from Food.com.
Provided by Splash035
Categories Meat
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the Roast into approximately 6 to 8 large chunks.
- Season well with salt and pepper on all sides.
- Heat oil in a large skillet and sear the beef chunks on all sides until browned.
- Transfer seared meat to slow cooker.
- In a medium bowl combine chopped chipotles, garlic, cumin, organo, cloves, beef broth, vinegar, lime juice, and additional salt and pepper.
- Mix well, then pour over beef in the slow cooker. and add bay leaves.
- Cover and cook on low for 8-10 hours, until meat shreds easily.
Nutrition Facts : Calories 225.8, Fat 9.5, SaturatedFat 4.2, Cholesterol 99.8, Sodium 199.9, Carbohydrate 2.8, Fiber 0.3, Sugar 0.3, Protein 32.6
SLOW COOKER BARBACOA
Slow Cooker Beef Barbacoa is flavored with smoked chipotles in adobo, fresh garlic and cilantro, and Mexican spices, resulting in a tender, juicy filling for tacos, burritos, and quesadillas, or a tasty topping for salads and rice bowls!
Provided by Samantha Skaggs
Categories Main Course
Time 8h15m
Number Of Ingredients 14
Steps:
- Generously season the beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.
- In a small or regular food processor, pulse the garlic until chopped. Add the cilantro leaves and pulse until minced. Add the chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Secure lid and process until just blended. (Alterntively, you may use a knife to mince the garlic, cilantro, and chipotle(s), then stir in the remaining ingredients until well combined.)
- Spread half of the chipotle mixture over the top of the roast. Carefully flip the roast over and spread the remaining mixture over the other side. Pour the beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in the bay leaf. Cover and cook on LOW for 8 to 10 hours or until fall-apart tender.
- Remove the roast to a cutting board. Skim fat from the top of the cooking liquid, if necessary, and remove the bay leaf. Slice the beef into chunks and then shred into pieces with two forks, removing and discarding any fat. Return the shredded meat to the slow cooker, stir to soak up the liquid, and reheat until warm. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate the leftover meat in the reserved cooking liquid.
Nutrition Facts : Calories 303 kcal, Carbohydrate 4 g, Protein 30 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 104 mg, Sodium 1017 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER BARBACOA BEEF
You can leave this barbacoa beef in the slow cooker during the day if you're entertaining. Serve in lettuce cups, tacos, or over rice with vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 9h30m
Number Of Ingredients 11
Steps:
- Heat the slow cooker if necessary. Put the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then put the beef on top. Use a pair of tongs to turn the meat over a few times in the sauce.
- Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.
- Serve with the lettuce cups and jalapeño chilles and crème fraîche.
Nutrition Facts : Calories 50 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium
BEEF BARBACOA TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
- Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
- Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
- Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.
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SLOW COOKER BARBACOA TACOS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Category EntreesCuisine AmericanTotal Time 8 hrs 15 mins
- Combine the meat, vinegar, lime juice, chipotle chiles, onion, cumin, oregano, salt, pepper, cloves, bay leaves, and cinnamon in a slow cooker and add enough cold water to cover by about 2 inches. Cook on low for 6 to 8 hours, until very tender.
- Remove the meat from the pot and let it cool slightly, reserving the liquid. Shred the meat, discarding the bones. Moisten the meat with a few ladlefuls of the reserved braising liquid. Taste and adjust the seasoning.
- Set the barbacoa on the table in a serving bowl or platter and set out the tortillas, onion, cilantro, limes, salsa, and hot sauce so guests can make their own tacos. Curious to hear more about working magic with your slow cooker? Peruse our entire selection of slow cooker recipes.
SLOW COOKER BARBACOA TACOS - SAVORY EXPERIMENTS
From savoryexperiments.com
5/5 (5)Total Time 7 hrs 45 minsCategory Main CourseCalories 322 per serving
- Season the beef with salt and pepper. Heat a cast iron skillet on medium-high heat with a tablespoon of vegetable oil and sear the beef for 3-4 minutes on each side.
- Place the beef in the slow cooker with the chipotle peppers, diced green chiles, diced onion, apple cider vinegar, lime juice, cumin, chili powder, ground cloves, dried oregano, bone broth, bay leaves, and smashed garlic cloves. Cook on low for 7-8 hours until the beef falls apart.
- Just before the beef is ready, preheat the broiler and arrange tortillas on a baking sheet. Broil them for 2-3 minutes (keep a close eye on them!) until they begin to toast.
- When the beef is ready, transfer it to a serving bowl and shred with two forks. To make the tacos, layer the beef, cilantro, radishes, and jalapeños on each tortilla. Squeeze lime juice over each taco and serve!
RACHAEL'S SLOW COOKED BARBACOA TACOS | RECIPE - RACHAEL ...
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Estimated Reading Time 3 mins
- Heat a large cast-iron skillet or frying pan over high heat and add oil, 3 turns of the pan, then brown meat evenly all over
- Place meat in slow cooker or Dutch oven and add beef stock, chipotle in adobo, lime juice, ground cloves, cinnamon, bay leaf, cumin, coriander and oregano
- Cook in slow cooker 8 hours on low, 6 hours on high, or in oven at 275˚F for 5 hours, turning occasionally
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SLOW COOKER BARBACOA BEEF - ONE LOVELY LIFE
From onelovelylife.com
5/5 (1)Calories 219 per servingCategory Dinner
- If you plan to sear the beef first, heat the oil in a large Dutch oven or pan over medium heat. Brown the beef on all sides. (Do this in batches, if necessary, so you don’t crowd the pot.) Transfer browned beef to the crock of your slow cooker.
- In a blender or food processor, combine chipotle chiles, green chilies, garlic, vinegar, cumin, oregano, salt, pepper, cloves, and broth. Pulse or puree mixture until fairly smooth. (A little texture is fine, you just don’t want any large pieces.)
THE BEST SLOW COOKER BEEF TACOS - SIMPLY WHISKED
From simplywhisked.com
Reviews 2Servings 8Cuisine MexicanCategory Beef
- Heat a large non-stick skillet to medium-high (add 1 tablespoon olive oil if using a stainless pan). Liberally season chuck roast with salt & pepper. Add to skillet and sear on all sides until it naturally releases for pan. Transfer to slow cooker.
- Remove chuck roast from slow cooker and reserve 1 cup cooking liquid. Shred beef and season with taco seasoning. Return beef and cooking liquid to slow cooker and stir until seasoning is evenly distributed. Cook on high for about 30 minutes.
SLOW COOKER SWEET BARBACOA- PERFECT FOR TACOS!
From houseofyumm.com
5/5 (3)Total Time 8 hrs 5 minsCategory MeatCalories 320 per serving
- Heat a large skillet over medium high heat, drizzle with a small amount of oil. Sear the roast on all sides for about 1 minute each side.
- In a medium size bowl combine the other ingredients and stir until fully combined. Pour the spice mixture over the roast in the slow cooker.
SLOW COOKER BARBACOA-STYLE BEEF - NICKY'S KITCHEN SANCTUARY
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5/5 (1)Total Time 6 hrs 15 minsCategory DinnerCalories 337 per serving
- Add the adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, beef stock, salt, pepper, cloves and lime juice to the pan.
- Stir and bring to the boil, then turn off the heat and transfer to a slow cooker. Cook on low for 8-9 hours or high for 6 hours (see tip below for cooking in the oven).
BARBACOA BEEF RECIPE {SLOW COOKER} - COOKING CLASSY
From cookingclassy.com
5/5 (37)Calories 349 per servingCategory Main Course
- Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
- Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
- Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker.
- In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
BARBACOA BEEF RECIPE (SLOW COOKER)
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4.1/5 (23)Total Time 8 hrsCategory Slow Cooker RecipesCalories 430 per serving
- Chop into fours and in your "SLOW COOKER" add 2 tbsp of cooking oil and saute the beef on all sides till browned.
- Once the meat has browned you will want to add all the ingredients from the chilies, beef stock and seasonings to a blender and blend until smooth.
- Pour over the saturated browned beef and top with two bay leaves, the chopped onion and garlic.
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From pipandebby.com
3/5 (1)Category Main CourseCuisine MexicanCalories 335 per serving
- Place chuck roast in a slow cooker and pour the beef broth (or water) over the top. Place the bay leaves on top of the roast.
- In a medium bowl, combine chile adobo, green chiles, garlic, onion, lime juice, cumin, oregano, salt, pepper and cloves. Mix well and pour over the top of the roast, spreading evenly. Place the lid on the slow cooker and cook on low heat for 6 hours.
- Remove and discard bay leaves. Carefully transfer the roast to a cutting board and shred. Add the shredded meat back to the slow cooker and stir. Cook for an additional 10 minutes, or until heated through. Serve immediately with tortillas and favorite taco toppings.
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Reviews 27Estimated Reading Time 3 minsServings 4Total Time 6 hrs 5 mins
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- Pour the chipotle chili mixture over the beef. Cover and cook on low for 6-8 hours, or high for 3-4 hours, or until the beef is tender and fall apart.
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Reviews 4Calories 165 per servingCategory Dinner | Lunch
- Cut the roast into 8 equal-sized pieces. Sprinkle the salt evenly on the meat pieces. Heat the oil in a skillet over medium-high heat. Brown the meat on all sides, then place in the bottom of a large slow cooker.
- In a food processor, chop the garlic and chiles for 1 minutes on low. Then add the oregano, black pepper, chicken broth, coffee, and lime juice and pulse until combined. Pour over the meat - the top portion of the meat should not be under liquid.
- Cook on low for 6 hours. When finished cooking, use 2 forks or tongs to pull the beef apart. Then stir well so that all meat is mixed in with the liquid.
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From onionringsandthings.com
- Massage chuck roast on all sides with 2 tablespoons of the olive oil. Season with salt and pepper to taste.
- In a large skillet over medium-high heat, add the beef and sear on each side. Transfer to slow cooker.
- In the pan, add the remaining 1 tablespoon olive oil. Add onions and garlic and cook, stirring regularly until lightly browned.
- Add the beer and beef broth to the pan. Bring to a boil, scraping the bottom of the pan to release the browned bits.
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