Beef Barbacoa Tacos
Perfect dinner for summer! 10 minutes of prep in the morning and dinner is basically made for when you return from a day full of activities. Don’t miss the step in the instructions about shredding the beef and letting it soak in the liquid for an hour though! So much flavor
Recipe Name: Beef Barbacoa Tacos
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- prep time: 10-15 minutes
- cook time: 9 hours (slow cooker)
- Servings: 4
Ingredients:- 2 1/2 - 3 lbs beef chuck roast
- 4 cloves garlic minced
- 1 white onion chopped
- sea salt, cumin, oregano, and ancho chil pepper
- Chipotle chilis in adobo sauce (4 tbsp adobo sauce + 3 chilis minced)
- 2 limes squeezed
- 1/2 cup beef stock
- corn tortillas + coconut oil for frying
- fresh pico de gallo
- fresh guacamole
- fresh cilantro
- Instructions:
- Kids Prep: Kiddos love seasoning the meat and thankfully this is not an exact science! Quinner generously coats the meat on both sides with spices listed above. Little chefs can also use a Curious Chef knife (link below) to chop the chipotle chilis. A citrus squeezer can be used to get lime juice out.
- Adult Prep: Chop onion. Layer in bottom of slow cooker. Once kiddo has helped season meat, layer meat. Add minced garlic, chipotles, adobo sauce, and lime juice. Pour in beef stock. Slow cook for 8 hours. Pull out the beef slabs and shred. Discard fat. Add beef back into liquid for another hour. Fry up corn tortillas in coconut oil on medium high heat. Serve barbacoa beef with pico de gallo, guacamole, and cilantro.
- Wine Pairing: California Red Zinfandel
