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Barbacoa Tacos

Did you know the roasts sitting in your freezer can become scrumptious barbacoa tacos with a little help from a slow-cooker?

Barbacoa Tacos


  • One 3.5 Pound Chuck Roast
  • 2 tablespoons avocado or other vegetable oil
  • 5 garlic cloves
  • Salt to taste (about one teaspoon)
  • Black pepper to taste (about one teaspoon)
  • 1 teaspoon oregano
  • 2-3 chipotle peppers in adobo sauce
  • 2 teaspoons ground cumin
  • 1 red onion
  • 1 cup beef broth
  • 1 lime
  • ½ teaspoon ground cloves
  • Corn Tortillas
  • Recommended toppings: Red onion, Cilantro, Sliced jalapenos, Salsa Verde, Diced Tomato
Prep time
20 minutes
Cook time
10 hours


  1. Cut the roast into 6-8 pieces and remove any large pieces of fat. Season the beef with salt and pepper. Heat vegetable oil in a large skillet and sear the beef pieces until browned on all sides. Transfer the beef to the slow cooker.
  2. Dice the onion and squeeze the lime, getting as much juice as possible. Blend lime juice, garlic, chipotle peppers, cumin, oregano, cloves, and ½ of the onion in a food processor.
  3. Add the blended mixture and beef broth to the slow cooker. Cook on low for 8 to 10 hours, or until the beef easily shreds.
  4. Serve over corn tortillas with choice of toppings.
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