I am not sure what I really love more – my slow cooker or tacos. Put them together and what happens is pure magic with these Slow Cooker Barbacoa Tacos with Cilantro Lime Slaw. Or, that’s what it feels like at least when I come home at the end of the day and remember dinner is ready.
Making the decision to purchase my first slow cooker was a big deal. I remember going back and forth about purchasing it during my first year living in Nicaragua. Only after sweating through my first dry season did I realize that there was truly nothing better than an appliance that would do the work for me AND not heat up my kitchen. 100 degrees F with no A/C really does something to your motivation to cook. So, I made the trip to PriceSmart (Costco’s Latin American Cousin) and coughed up the money for the only model available. It turned out to be worth every penny.
The only problem with my new slow cooker was finding recipes. It never failed that there would be one or two key ingredients in every recipe that were nowhere to be found in my local grocery stores or market. This led to quite a bit of experimenting that sometimes worked out really well and sometimes….well let’s just say some experiments were not repeated. These Barbacoa Tacos are one of those experiments that over the years have been repeated many times. This became my go-to meal to make for guests or meal prep for myself. It is a crowd pleaser, the barbacoa freezes beautifully if you are cooking for just 1 or 2, and it makes for a perfect addition to a burrito bowl if you have leftovers.
While you might be tempted to go with the same shredded lettuce and diced tomato you use for a taco kit, skip that and instead opt for this crunchy, creamy slaw that pairs perfectly with the spicy richness of the barbacoa. Think you aren’t a radish fan? I’ll admit they can be a little intense at times, but they are an important player in the Cilantro Lime Slaw that give just the right amount of spice and crunch. Make your next Taco Tuesday one worth repeating with these easy Slow Cooker Barbacoa Tacos with Cilantro Lime Slaw.
To make these tacos for your next Taco Tuesday or any day of the week, here’s the plan…
Slow Cooker Barbacoa Tacos with Cilantro Lime Slaw
Equipment
- 1 Slow Cooker
Ingredients
Barbacoa
- 3 1/2 lbs chuck roast
- 2 chipotles peppers in adobo
- 24 oz jar of mild salsa
- 1/2 cup orange juice
- 1 lime, sliced in half
- 1/4 cup brown sugar, packed
- 2 bay leaves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 2 tsp salt
- 16 8 inch flour tortillas
Cilantro Lime Slaw
- 1/2 cup cilantro, finely chopped
- 2 tsp lime zest
- 1/4 cup lime juice
- 1/3 cup mayonnaise
- 1 1/2 tsp kosher salt
- 8 cups cabbage, shredded
- 1 cup raddishes, thinly sliced
Instructions
- Cut the beef into rough 2 inch cubes and layer in the bottom of your slow cooker.
- Add the remaining Barbacoa ingredients, except the tortillas, to the slow cooker and stir to combine.
- Cook on low 8-9 hours, until falling apart. The meat should shred with very little effort.
- Remove the meat, lime halves, and bay leaves from the slow cooker. Discard the lime and bay leaves.
- While your meat is cooling slightly, in a large mixing bowl add the first 5 ingredients for the Cilantro Lime Slaw. Stir together. Toss with the cabbage and raddishes to coat. Set aside.
- Shred the beef and return it to the slow cooker. You can serve immediately with warm tortillas and the slaw or allow it to continue cooking in the slow cooker on low up to 2 hours until ready to serve.
- Layer beef and slaw in warm tortillas and enjoy!
Notes
- To warm your tortillas, try placing them individually in a pre-heated pan over high heat for 10 seconds on each side. Wrap them in a kitchen towel until ready to serve.
- Cooking for 1 or 2? Try freezing individual portions for a quick and easy burrito bowl, tacos, or quesadillas. Freezes well up to 6 months.
- Store in an airtight container up to 5 days in the refrigerator.