Texas Beef Barbacoa Tacos

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May 6, 2020

We are on a taco kick now. This easy dish delivers spicy flavor on all fronts and made with a slow-cooker.

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 6 servings

Ingredients

¼ cup Braggs apple cider vinegar

2 Tbsp freshly squeezed lime juice

6 cloves garlic, minced

1 chipotle chile in adobo, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp salt

½ tsp freshly ground black pepper

¼ tsp ground cloves

2 tbsp vegetable oil

2 tbsp Briggs True Cowboy Cajun Seasoning or Briggs True Texas Seasoning & Rub

2 ½ lbs boneless beef chuck roast, trim off fat and cut into large chunks

½ cup low-sodium chicken broth

3 bay leaves

6" corn tortillas, for serving

Salsa or pico de gallo, for serving

Cotija cheese, for serving

Directions

1Combine all ingredients at the bottom of the slow cooker. Mix to combine.

2Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

3Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.

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