Slow Cooker Barbacoa Beef Tacos With Pickled Onions And Pineapple Pico Recipes

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

Slow Cooker Barbacoa-Style Beef Tacos Recipe by Tasty image

These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.

Provided by Scott Loitsch

Categories Dinner

Time 8h30m

Yield 8 servings

Number Of Ingredients 21

Ingredients

3 lb beef chuck roast
pepper, to taste
salt, to taste
oil, a drizzle
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
3 teaspoons dried oregano
¼ teaspoon ground cloves
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
3 bay leaves
flour tortilla, or corn tortillas
rice, cooked
pico de gallo
shredded cheese
sour cream
guacamole
fresh cilantro leaf
avocado, sliced

Steps:

Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram

SLOW-COOKER BEEF BARBACOA

Slow-Cooker Beef Barbacoa image

I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 beef rump or bottom round roast (3 pounds)
1/2 cup minced fresh cilantro
1/3 cup tomato paste
8 garlic cloves, minced
2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
2 tablespoons cider vinegar
4 teaspoons ground cumin
1 tablespoon brown sugar
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup beef stock
1 cup beer or additional stock
16 corn tortillas (6 inches)
Pico de gallo
Optional toppings: Lime wedges, queso fresco and additional cilantro

Steps:

Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

SLOW COOKER BARBACOA BEEF TACOS WITH PICKLED ONIONS AND PINEAPPLE PICO RECIPE

Slow Cooker Barbacoa Beef Tacos with Pickled Onions and Pineapple Pico Recipe image

Provided by á-94276

Number Of Ingredients 26

Ingredients

pickled onions:
2 tablespoons grapeseed canola or vegetable oil
1 4 pound beef chuck roast
1 teaspoon salt
1 teaspoon pepper
4 garlic cloves
2 chipotle peppers in adobo sauce
½ red onion diced
3 tablespoons adobo sauce
3 tablespoons apple cider vinegar
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cloves
corn or flour tortillas
1 red onion thinly sliced
3/4 cup apple cider vinegar
1 1/2 tablespoons sugar
1 teaspoon coarse salt
pineapple pico:
1 cup fresh pineapple cubes diced
1 jalapeño pepper seeded and diced
1/2 sweet onion diced
3 tablespoons chopped fresh cilantro
1 lime juiced
salt and pepper to taste

Steps:

Place the garlic, peppers, onions, adobo sauce, vinegar, lime juice, cumin, oregano and cloves in the bowl of your food processor and blend until combined. Season the beef with the salt and pepper. If you have a slow cooker that you can sear in, heat it to the highest setting. If not, heat a large pot or skillet over medium-high heat. Add the oil (to either, whatever you're using) and once it's hot, add the beef and sear until deeply golden on every side, about 2 minutes per side. Place the sauce mixture in the bottom of the slow cooker (and if the beef was seared in there, just lift up the beef and pour it underneath) with the beef over top. Cook on low for 8 to 10 hours, or until the beef falls apart. PICKLED ONIONS: Place the onions in a jar or cup. In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. PINEAPPLE PICO: Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.

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Place the garlic, peppers, onions, adobo sauce, vinegar, lime juice, cumin, oregano and cloves in the bowl of your food processor and blend until combined.
Season the beef with the salt and pepper. If you have a slow cooker that you can sear in, heat it to the highest setting. If not, heat a large pot or skillet over medium-high heat. Add the oil (to either, whatever you’re using) and once it’s hot, add the beef and sear until deeply golden on every side, about 2 minutes per side.
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