Barbacoa Tacos | How to make Barbacoa Tacos in the Slow Cooker Ft. El Yucateco Chipotle Hot Sauce

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey is lower in fat, while pork is often less expensive.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas can be cheaper.

Cut 2 chuck roasts into cubes.

Preheat a frying pan with a little bit of oil.

Sear the cubed chuck roasts on all sides with salt and pepper.

Transfer the seared meat into the slow cooker.

Deglaze the frying pan with beef broth and add it to the slow cooker.

Add apple cider vinegar, lime juice, sliced onion, garlic, oregano, cumin, bay leaf, salt, pepper, sliced jalapeno, and El Yucateco chipotle hot sauce to the slow cooker.

Mix all the ingredients in the slow cooker.

Set the slow cooker to low and cover it, allowing it to cook for about 6 hours, stirring occasionally.

Once the beef is shred tender, remove the bay leaf and shred the beef with forks, removing any unwanted fats.

Put the lid back on and set the slow cooker to keep warm for about 1 hour.

Warm corn tortillas over the stove.

Stuff the warmed tortillas with the shredded beef.

Top the tacos with diced red onion, cotija cheese, fresh chopped cilantro, and additional El Yucateco chipotle hot sauce.

Cooking Techniques

Equipment Needed

Spice Level: