Slow Cooker Barbacoa Tacos

Have you started thinking about what you’ll be eating to celebrate Cinco de Mayo next week? How about some Slow Cooker Barbacoa Tacos? Barbacoa is a cooking method that essentially steams and smokes meat resulting in your meat turning out really moist and flavorful. XOCO, a Rick Bayless restaraunt in downtown Chicago, makes the most amazing goat barbacoa and after trying it a few weeks back I was on a mission to make my own at home. The best way to do this – break out your slow cooker! It’s the perfect way to cook your meat low and slow and ensure it’s moist and tender and full of flavor. You can use your barbacoa beef for tacos, nachos, even breakfast hash! This recipe makes enough for roughly 30 tacos so if that’s too much you can absolutley freeze it (just add a little liquid from the slow cooker to your plastic bag or tupperware) and then break out for another festive (or taco craving) occassion!

Slow Cooker Barbacoa Tacos
Yields 30
Barbacoa is a cooking method that essentially steams and smokes meat resulting in your meat turning out really moist and flavorful. Using the slow cooker is the perfect way to cook your meat low and slow and ensure it's moist and tender and full of flavor. You can use your barbacoa beef for tacos, nachos, even breakfast hash!
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Prep Time
10 min
Cook Time
10 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
10 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
  2. 1 bunch cilantro, chopped
  3. 1 red onion, peeled and cut into large chunks
  4. 1 head garlic, peeled and cloves smashed
  5. 2 teaspoons ground cloves
  6. 1 tablespoon kosher salt
  7. Juice of 4 limes
  8. 1/2 cup cider vinegar
  9. 5 to 7 pounds beef brisket
  10. 4 to 6 cups beef or chicken stock
  11. 5 bay leaves
Instructions
  1. Stir together the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar and pour into a 7-quart slow cooker.
  2. Place the brisket on top of this mixture. Cut the brisket into a few pieces if necessary to better fit in the slow cooker. Add stock to cover the meat and place the bay leaves on top. Use tongs to turn the meat a few times in the sauce.
  3. Put the lid on the slow cooker. Cook for 8 to 10 hours on LOW. When done cooking, it should shred easily with two forks.
  4. Transfer the meat from slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. Place the shredded beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it - you will most likely not use all of the cooking liquid from the slow cooker.
Notes
  1. I suggest serving with corn tortillas, pico de gallo, cilantro and lime wedges.
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