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.