Slow Cooker Barbacoa Tacos Recipe
Prep Time:
4 hours, 30 minutes
Cook Time:
5 hours
Servings:
12 Tacos
Ingredients
  • Juice of 2 large oranges
  • Juice of 2 large limes
  • ¼ cup red wine vinegar
  • ½ peeled white onion, quartered
  • 4 large cloves garlic, peeled
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin seeds
  • 1 teaspoon kosher salt
  • 2-3 pound chuck roast, cut into 2 pieces
  • 1 cup beef stock
  • 3 fresh bay leaves
  • 3 sprigs fresh thyme
  • 4 dried Guajillo chiles, stems and seeds removed
  • 2 medium tomatoes, roughly chopped
  • ½ white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 2 cups water
  • ½ cup beef stock
  • Juice of 1 large orange
  • Juice of 1 large lime
  • 2 tablespoons red wine vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 medium avocado
  • 1 large lime, cut into wedges
  • ¼ teaspoon kosher salt
  • Corn tortillas, warmed
  • ½ cup finely chopped white onion
  • 3 radishes, very thinly sliced
  • ⅓ cup chopped cilantro leaves
Directions
  1. Combine all the marinade ingredients in a large bowl.
  2. Add the beef and turn to coat.
  3. Cover and refrigerate for at least 4 hours or overnight.
  4. Remove the beef from the marinade and place it in a slow cooker. Discard the marinade.
  5. Add 1 cup of beef stock and the bay and thyme leaves.
  6. Cook the beef on high for 4 hours.
  7. While the beef cooks, start the barbacoa sauce by placing the dried chiles, tomatoes, chopped onion, 3 cloves garlic, and water in a medium pot.
  8. Bring to a simmer and cook until the chiles and onion are soft (about 10 minutes).
  9. Drain the liquid from the pot, reserving the solids.
  10. Transfer the solids to a high speed blender and add the beef stock, orange and lime juice, vinegar, thyme, oregano, salt, and pepper.
  11. Process until smooth and set aside.
  12. Once the beef is tender, remove it from the slow cooker and shred it with 2 forks.
  13. Return the beef to the pot and mix in the barbacoa sauce.
  14. Cover and cook for 1 hour longer, stirring occasionally.
  15. While the beef cooks, halve and pit the avocado and scoop the flesh into a bowl.
  16. Squeeze one of the lime wedges over the avocado and add the ¼ teaspoon of salt.
  17. Use a fork to mash until smooth.
  18. Remove the bay leaves and thyme stems from the beef
  19. To assemble the tacos, spread some of the avocado on the center of each tortilla.
  20. Top with some of the beef (shake off extra juices using tongs).
  21. Garnish with the onion, radish slices, and cilantro.
  22. Serve the slow cooker barbacoa tacos immediately and enjoy.