Barbacoa Tacos with Chipotle Slaw

5 from 7 votes

These Slow Cooker Barbacoa Tacos are made with beef chuck roast that's cooked until tender! It's shredded and served with chipotle coleslaw.

Prep Time30

Cook Time6

Total Time6 30

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Keyword: shredded beef tacos, slow cooker barbacoa, chuck roast tacos,

Servings:

Calories: 471kcal

Dice 1 onion (any color).
Place a boneless chuck roast or arm roast onto a clean surface and sprinkle ¼ tsp. each of kosher salt and pepper evenly over the top. Flip the roast over and sprinkle another ¼ tsp. of kosher salt and pepper evenly over the second side.
Pour ¼ cup of low sodium beef broth (can sub low sodium chicken broth) into a slow cooker. Place the chuck roast into the slow cooker.
Sprinkle 2 tsp. garlic powder and 1 tsp. each of cumin, smoked paprika, and dried oregano (or Mexican oregano) evenly over the top of the meat.
Pour 2 Tbsp. of lime juice and 1 Tbsp. of apple cider vinegar (can sub white or red wine vinegar) over the roast (this helps to tenderize the roast).
Mince 2 chipotle peppers in adobo sauce and add them to the slow cooker along with 2 Tbsp. of adobo sauce. Add all of the diced onions to the slow cooker.
Firmly place the lid firmly on the slow cooker and turn it on. Cook for 5-6 hours on High or 6-8 hours on Low.

For the dressing, add ½ cup of mayo, 2-3 Tbsp. of lime juice, 2-3 Tbsp. of adobo sauce (depending on how spicy you like it), 1 tsp. of sugar, and ¼ tsp. of kosher salt in a small bowl. Stir until completely combined using a fork or a small whisk.
Place 6 heaping cups of shredded cabbage (you can use bagged or freshly chopped cabbage) into a large bowl and pour the dressing over the top. You can use as much or as little of the dressing as you like.
Add ¼ cup of minced cilantro to the coleslaw and stir until combined. Place the coleslaw in the refrigerator and allow the flavors to meld.
30 minutes before the end of the cooking time (whether cooking on Low or High), remove the beef roast, place it onto a clean plate or cutting board, and shred it with two forks. Feel free to remove any chunks of fat or gristle and discard.
Skim the excess fat from the slow cooker before adding the meat back into it and discard.
Return the shredded meat to the slow cooker along with 1 8 oz. can of tomato sauce and another ½ tsp. of kosher salt. Stir until combined. Firmly place the lid on the slow cooker and cook for another 30 minutes (on Low or High).
To Serve: Heat some corn tortillas (you can use flour tortillas if gluten isn't an issue for you). Place a generous amount of the shredded barbacoa onto each taco. Add a a large spoonful of the chipotle slaw. Garnish with diced onions, fresh cilantro, a squeeze of lime juice and any other toppings you like (optional).

The nutritional information includes the shredded beef and coleslaw.

This recipe can be made without the chipotle slaw. Feel free to prepare the barbacoa beef only if you don't need the slaw.

Adjust the spice levels of the cooked meat and the coleslaw dressing as needed.

Make sure to choose a brand of chipotles in adobo sauce that's gluten free if gluten is an issue for you.