Crock Pot Chuck Barbacoa Tacos
Part 3 of our Chuck series. The best barbacoa you ever had.
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One of the all-time Chipotle faves is the beef barbacoa. That beautifully seasoned, shredded meat is great on a bowl, in a taco, quesadilla or even by itself on the side. But what you probably didn't know is how easy it is to make barbacoa at home.
As part of our Chuck Roast series, I’m showing you how to break down a chuck roast and the recipes you can make from your roast. For this recipe in particular, we are using the irregularly shaped, highly marbled (fatty) pieces, around the edge of the roast mainly. The good news is, if you’re unsure which section to use… this will still work perfectly fine.
This recipe represents more than just a good meal. This way of cooking, shopping and thinking about your food is one of the most effective ways to save money. The amount of money stores charge for labor costs is a little ridiculous. Granted, someone did take the time to do it for you, and I’m certainly not disparaging their efforts, but we’re talking $10 upcharges because someone cut your meat into chunks… or sliced it into a steak… simple, easy and totally doable techniques that take you all of 2 minutes but for the sake of “convenience” you pay more.
Stop it.
Estimated Time: 5-8 hours (majority is time in crock pot)
Serves: 4–6
Ingredients:
1½ pounds marbled chuck roast, cut into large chunks
1½ teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon high smoke point oil (like avocado oil)
½ small onion roughly chopped
4 cloves garlic
2 chipotle peppers in adobo
1 tablespoon adobo sauce
1 teaspoon cumin
1 teaspoon dried oregano
½ cup beef broth
2 tablespoons apple cider vinegar
Juice of 1 lime
1 bay leaf
For serving:
Small corn tortillas
Diced white onion
Chopped cilantro
Lime wedges
Cotija or queso fresco, optional
From here, you’ll get the full directions, complete with helpful tricks and techniques that turn a simple recipe into a skill you’ll use forever. Subscribe and let’s get to work.
