Barbacoa Tacos with Chipotle Slaw
This Slow Cooker Barbacoa Tacos recipe is smoky and spicy. Beef chuck roast is made in the crock pot and then topped with chipotle coleslaw!
Servings: 6
Calories: 510kcal
Ingredients
For The Barbacoa:
- 2 lb. beef chuck roast or arm roast
- 2 Tbsp. beef broth
- ½ tsp. kosher salt adjust to taste
- ½ tsp. pepper adjust to taste
- 1 tsp. Mexican oregano
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. cumin
- 2 Tbsp. lime juice
- 1 Tbsp. vinegar
- 1-2 chipotles in adobo chopped
- 1 onion any color
- 1 8 oz. can tomato sauce
- 1 package corn tortillas can use flour if not gluten free
For The Coleslaw:
- 5 cups cabbage bagged or freshly chopped
- ½ cup mayo
- 3 Tbsp. lime juice
- 2-3 Tbsp. adobo sauce adjust to taste
- 1 tsp. sugar
- pinch kosher salt
- Avocado, radishes, lettuce, tomatoes, cilantro, lime for garnish optional
Instructions
For The Barbacoa:
- Place a 2-2.5 lbs. beef chuck roast in a slow cooker. Pour 2 Tbsp. beef broth over meat.
- Mince 1 onion (any color).
- Add the minced onions on top of the meat. Add 1 tsp. Mexican oregano (Italian seasoning will also work), 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. cumin, ½ tsp. kosher salt and pepper, 2 Tbsp. lime juice, 1 Tbsp. vinegar, and 2-3 chopped chipotles in adobo,
- Cook the chuck roast for 4-5 hours on high or 6-8 hours on low.
For The Coleslaw:
- Combine ½ cup mayo, 3 Tbsp. lime juice, 2-3 Tbsp. adobo sauce, 1 tsp. sugar, and pinch of salt in a small bowl. Stir until completely combined.
- Add 5 cups of cabbage to a bowl and pour dressing over cabbage. Toss until completely coated. Place in refrigerator.
- Remove the meat when it has finished cooking. Shred with two forks and return the meat along with all the cooking juices to the slow cooker. Add one 8 oz. can tomato sauce and stir until combined.*Feel free to skim off any excess fat from the meat before adding the tomato sauce.
- To serve: Heat tortillas and place a generous helping of meat and coleslaw on each one. Garnish with chopped onion, cilantro, avocado slices, and a squeeze of fresh lime (optional).
Notes
This recipe can be made without the chipotle slaw. Feel free to prepare the barbacoa beef only if you don't need the slaw.
The barbacoa beef should last 4-5 days in the fridge in an airtight container.
The chipotle slaw should last 2-3 days in the fridge in an airtight container.
If the coleslaw is too spicy simply add more sugar to balance out the flavor.
Nutrition
Serving: 1cup | Calories: 510kcal | Carbohydrates: 22g | Protein: 32g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 1347mg | Potassium: 754mg | Fiber: 5g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 27mg | Calcium: 103mg | Iron: 5mg