Braised & Shredded Barbacoa Beef Red Cabbage Slaw Chipotle Aioli Cilantro White Corn Tortilla

Season the chuck roast with salt and black pepper. In a large skillet over medium heat, sear the roast on all sides until browned (about 5 minutes per side).

Prepare the Beef

Transfer the seared chuck roast to a slow cooker. Add beef broth, lime juice, chipotle peppers, cumin, oregano, and minced garlic. Cover and cook on low for 8 hours or until the beef is tender and shreds easily.

Cook the Beef

Once cooked, remove the roast from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix with the juices. Let it heat through for an additional 15 minutes.

Shred the Beef

Thinly slice the red cabbage and grate the carrot. In a large bowl, combine red cabbage, grated carrot, and chopped cilantro.

Prepare the Slaw

In a small bowl, whisk together lime juice and salt. Pour over the cabbage mixture and toss to combine. Let it sit for at least 15 minutes to allow the flavors to meld.

Dress the Slaw

In a bowl, mix mayonnaise, chipotle peppers, minced garlic, lime juice, and salt. Stir until well combined. Adjust seasoning as needed.

Make the Aioli

Warm the white corn tortillas in a dry skillet over low heat. Fill each tortilla with a generous amount of shredded barbacoa beef, top with red cabbage slaw, a drizzle of chipotle aioli, and garnish with fresh cilantro.

Assemble the Tacos

Serve immediately with lime wedges on the side.

Serve

barbacoa tacos

Recipe information

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