Ingredients
Barbacoa Beef
- ½ TBSP Extra-virgin olive oil
- 12 oz Beef chuck roast
- ½ tsp Paprika
- ½ tsp Chili powder
- 1 oz Chipotle Sauce optional
- 2 cups Beef broth
- 1 TBSP Apple cider vinegar
- 1 Lime juiced
- ¼ Onion chopped
- 1 clove Garlic chopped
- ¼ TBSP Oregano
- ½ tsp Ground cumin
- 1 Bay leaf
- Salt to taste
- Black pepper to taste
Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 TBSP Sour cream
- 2 oz Tortilla chips
Street Corn Salad
- 2 TBSP Mayonnaise
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- 1/8 tsp Chili powder
- 1 TBSP Lime juice
- 2 tsp Fresh cilantro chopped
- 2 cups Corn thawed
Tacos
- 6 Corn Tortillas
- ¼ cup Tomato diced (optional)
- 1 TBSP Jalapeño pepper chopped (optional)
Margarita
- 2 TBSP Honey
- 12 oz Sparkling water cold
- 8 oz Orange juice cold
- 2 TBSP Lime juice
- 2 oz Tequila optional
Instructions
- Heat the oil in a large cast iron pan to medium-high heat. Sear the beef a few minutes per side to brown them. Transfer to a slow cooker or crock pot.
- Deglaze the pan with a bit of beef broth (or water) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
- Add the paprika, chili powder, chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to taste to the crock pot. Stir.
- Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
- Shred the beef with two forks.
- Prep the ingredients per the instructions above.
- Make the guacamole: Mash the avocado with a fork until it is smooth. Stir in the cilantro, garlic, and sour cream. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined. Mix in the corn.
- Lightly warm the tortilla shells on both sides in the skillet over medium heat.
- Mix the ingredients for the margarita until very well combined. Serve over ice if desired.
- Serve: Layer the taco shells with shredded beef; spoon the sauce over top. Garnish with tomato and jalapeño if using. Enjoy with chips, guacamole, street corn salad, and margarita.
Nutrition
Calories: 1149kcal | Carbohydrates: 106g | Protein: 49g | Fat: 59g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 859mg | Potassium: 2345mg | Fiber: 16g | Sugar: 40g | Vitamin A: 1578IU | Vitamin C: 105mg | Calcium: 170mg | Iron: 8mg
Barbacoa Beef Tacos
Ingredients
Barbacoa Beef
- ½ TBSP Extra-virgin olive oil
- 12 oz Beef chuck roast
- ½ tsp Paprika
- ½ tsp Chili powder
- 1 oz Chipotle Sauce optional
- 2 cups Beef broth
- 1 TBSP Apple cider vinegar
- 1 Lime juiced
- ¼ Onion chopped
- 1 clove Garlic chopped
- ¼ TBSP Oregano
- ½ tsp Ground cumin
- 1 Bay leaf
- Salt to taste
- Black pepper to taste
Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 TBSP Sour cream
- 2 oz Tortilla chips
Street Corn Salad
- 2 TBSP Mayonnaise
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- 1/8 tsp Chili powder
- 1 TBSP Lime juice
- 2 tsp Fresh cilantro chopped
- 2 cups Corn thawed
Tacos
- 6 Corn Tortillas
- ¼ cup Tomato diced (optional)
- 1 TBSP Jalapeño pepper chopped (optional)
Margarita
- 2 TBSP Honey
- 12 oz Sparkling water cold
- 8 oz Orange juice cold
- 2 TBSP Lime juice
- 2 oz Tequila optional
Instructions
- Heat the oil in a large cast iron pan to medium-high heat. Sear the beef a few minutes per side to brown them. Transfer to a slow cooker or crock pot.
- Deglaze the pan with a bit of beef broth (or water) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
- Add the paprika, chili powder, chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to taste to the crock pot. Stir.
- Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
- Shred the beef with two forks.
- Prep the ingredients per the instructions above.
- Make the guacamole: Mash the avocado with a fork until it is smooth. Stir in the cilantro, garlic, and sour cream. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined. Mix in the corn.
- Lightly warm the tortilla shells on both sides in the skillet over medium heat.
- Mix the ingredients for the margarita until very well combined. Serve over ice if desired.
- Serve: Layer the taco shells with shredded beef; spoon the sauce over top. Garnish with tomato and jalapeño if using. Enjoy with chips, guacamole, street corn salad, and margarita.
Nutrition
Calories: 1149kcalCarbohydrates: 106gProtein: 49gFat: 59gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 127mgSodium: 859mgPotassium: 2345mgFiber: 16gSugar: 40gVitamin A: 1578IUVitamin C: 105mgCalcium: 170mgIron: 8mg
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