Barbacoa Taco Recipe
Slow-cooked beef with onions and cilantro.
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Ingredients
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Meat
Spices and Seasonings
Vegetables
Taco Assembly
Method
Preparation of the Beef
- 1
Sear the Beef
In a large skillet over medium-high heat, sear the beef chuck roast on all sides until browned, about 3-4 minutes per side.
- 2
Prepare the Slow Cooker
Transfer the seared beef to a slow cooker. Add the beef broth, cumin, smoked paprika, oregano, chili powder, salt, and black pepper.
- 3
Chop Vegetables
Chop the large onion and mince the garlic cloves. Add them to the slow cooker.
Cooking
- 4
Set the Slow Cooker
Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreds with a fork.
Finishing Touches
- 5
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to mix with the juices.
- 6
Prepare Cilantro
Chop the fresh cilantro and set aside for garnish.
Taco Assembly
- 7
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
- 8
Assemble the Tacos
Place a generous amount of the barbacoa beef on each tortilla. Top with chopped cilantro and sliced radishes.
- 9
Serve
Serve with lime wedges on the side for squeezing over the tacos.