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Tender Crockpot Beef Barbacoa Tacos Recipe with Easy Pickled Red Onion

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Slow-cooked beef chuck roast seasoned with smoky, tangy spices and topped with quick pickled red onions, served in warm tortillas for a flavorful and easy taco meal.

Ingredients

Scale
  • 3 pounds beef chuck roast, trimmed and cut into large chunks
  • 2 chipotle peppers in adobo sauce, chopped
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/4 cup fresh lime juice
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves (optional)
  • 1/2 cup beef broth or water
  • Salt and black pepper to taste
  • 2 bay leaves
  • 1 large red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Optional: 1/2 teaspoon black peppercorns or crushed red pepper flakes
  • Small corn or flour tortillas
  • Fresh cilantro, chopped
  • Fresh lime wedges
  • Optional toppings: crumbled queso fresco, sliced avocado, or sour cream

Instructions

  1. Prepare the pickled red onions: In a small saucepan, combine apple cider vinegar, water, sugar, salt, and optional peppercorns. Bring to a gentle boil, stirring until sugar dissolves. Place sliced red onions in a jar or bowl, pour hot vinegar mixture over them, and let cool. Refrigerate for at least 30 minutes.
  2. Pat the beef chunks dry with paper towels, then season generously with salt and pepper.
  3. In a blender or food processor, combine chopped chipotle peppers, minced garlic, chopped onion, lime juice, cumin, oregano, smoked paprika, ground cloves, and beef broth. Blend until smooth.
  4. Place beef chunks and bay leaves in the slow cooker. Pour the sauce over the beef, tossing gently to coat all pieces.
  5. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until beef is fork-tender.
  6. Remove beef chunks and bay leaves from the crockpot. Use two forks or tongs to shred the meat finely. Return shredded beef to the crockpot and stir to coat with the juices. Let soak for 10-15 minutes.
  7. Warm tortillas on a dry skillet or griddle over medium heat until pliable and lightly charred.
  8. Assemble tacos by spooning barbacoa beef onto tortillas. Top with pickled red onions, fresh cilantro, a squeeze of lime, and optional queso fresco or avocado slices.

Notes

Searing the beef before slow cooking adds depth of flavor but is optional. Keep the lid closed during cooking to maintain moisture. Adjust spice level by using fewer chipotle peppers or adding jalapeños. If sauce is too strong, balance with extra beef broth or a pinch of sugar. Shred beef when slightly cooled for easier handling.

Nutrition

Keywords: barbacoa, beef tacos, crockpot, slow cooker, pickled red onion, easy tacos, Mexican recipe, chipotle, cumin, lime

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