Crock-Pot Barbacoa Tacos
Crock-Pot Barbacoa Tacos
Ingredients
For the Barbacoa
- 3 pounds beef cheek meat
- 2 1/2 pounds beef chuck roast
- 3 bay leaves
For the Blended Sauce
- 2 yellow onions, medium, cut in half
- 7 cloves garlic
- 1 1/2 tablespoons dried oregano leaves
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons Redmond salt, or preferred salt
- 1 cup water
For Serving
- 12 corn tortillas, as needed
- 1/2 cup white onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup green salsa, as needed
- 1 avocado, sliced
Instructions
- 1
Place the beef cheek meat and beef chuck roast into a large slow cooker (Crock-Pot). Add the 3 bay leaves on top of the meat.
⏱️ 5 min
- 2
In a blender, combine the halved yellow onions, garlic cloves, dried oregano, ground allspice, ground cumin, ground black pepper, Redmond salt, and water. Blend until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Pour the blended sauce over the beef in the slow cooker, ensuring the meat is mostly submerged. Stir gently to coat the meat.
⏱️ 2 min
- 4
Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is fork-tender and easily shreds.
⏱️ 480 min
- 5
Once cooked, carefully remove the beef from the slow cooker and transfer it to a large bowl. Reserve the cooking liquid.
⏱️ 3 min
- 6
Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the reserved cooking liquid, then add a few ladles of the liquid back into the shredded beef to keep it moist.
⏱️ 10 min
- 7
To prepare the tortillas, heat a small amount of the skimmed beef fat (or a neutral oil) in a skillet over medium heat. Briefly dip each corn tortilla in the warm fat, then cook for 30-60 seconds per side until warmed through and slightly pliable. Alternatively, warm tortillas in a dry skillet or microwave.
⏱️ 10 min
- 8
Assemble the tacos by filling the warmed tortillas with the barbacoa. Top with diced white onion, chopped cilantro, green salsa, and avocado slices, as desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crock-Pot Barbacoa Tacos
Ingredients
For the Barbacoa
- 3 pounds beef cheek meat
- 2 1/2 pounds beef chuck roast
- 3 bay leaves
For the Blended Sauce
- 2 yellow onions, medium, cut in half
- 7 cloves garlic
- 1 1/2 tablespoons dried oregano leaves
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons Redmond salt, or preferred salt
- 1 cup water
For Serving
- 12 corn tortillas, as needed
- 1/2 cup white onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup green salsa, as needed
- 1 avocado, sliced
Instructions
- 1
Place the beef cheek meat and beef chuck roast into a large slow cooker (Crock-Pot). Add the 3 bay leaves on top of the meat.
⏱️ 5 min - 2
In a blender, combine the halved yellow onions, garlic cloves, dried oregano, ground allspice, ground cumin, ground black pepper, Redmond salt, and water. Blend until the mixture is smooth and well combined.
⏱️ 5 min - 3
Pour the blended sauce over the beef in the slow cooker, ensuring the meat is mostly submerged. Stir gently to coat the meat.
⏱️ 2 min - 4
Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is fork-tender and easily shreds.
⏱️ 480 min - 5
Once cooked, carefully remove the beef from the slow cooker and transfer it to a large bowl. Reserve the cooking liquid.
⏱️ 3 min - 6
Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the reserved cooking liquid, then add a few ladles of the liquid back into the shredded beef to keep it moist.
⏱️ 10 min - 7
To prepare the tortillas, heat a small amount of the skimmed beef fat (or a neutral oil) in a skillet over medium heat. Briefly dip each corn tortilla in the warm fat, then cook for 30-60 seconds per side until warmed through and slightly pliable. Alternatively, warm tortillas in a dry skillet or microwave.
⏱️ 10 min - 8
Assemble the tacos by filling the warmed tortillas with the barbacoa. Top with diced white onion, chopped cilantro, green salsa, and avocado slices, as desired. Serve immediately.
⏱️ 5 min