Elevate your taco night with our irresistible Barbacoa Tacos Recipe, slow-cooked to perfection in the convenience of your crock pot, delivering melt-in-your-mouth tenderness and authentic flavors that will have everyone coming back for seconds!
Set out a crockpot and cut an excess fat off of your chuck roast. Place the roast in the crockpot. Depending on the size of your crock pot, you may need to cut the roast into 2-3 pieces.
Add the remaining ingredients to the pot and use your hands to toss the ingredients together, ensuring that the beef is covered by the broth.
Cook the roast on high for 3 hours or low for 6 hours. Ensure the beef has reached an internal temperature of 145°F.
Remove the roast from the crockpot and shred the beef using two forks.
Serve with your favorite taco toppings and enjoy!
Notes
We like to serve this barbacoa on homemade tortillas with fresh salsa, sour cream, Colby Jack cheese, and a little bit of fresh cilantro.
You can store your leftover barbacoa in the fridge for up to 3 days. When storing your barbacoa, keep it in a rubbermaid container with a little bit of liquid from the crockpot. This will help preserve the flavor of the barbacoa and prevent it from drying out.
You can also throw this recipe in the slow cooker for 4-6 hours or until the meat is tender. It works great.
We use bottled lime juice to cut down on the prep time in this recipe, but freshly squeezed lime juice also works great.
If you like your barbacoa on the spicier side, you can substitute the chili powder for cayenne chili powder.
If you would like, you can freeze this barbacoa once it is shredded. Store it in a freeze-safe bag for up to 3 months. When you are ready to serve it, allow it to thaw in the fridge before reheating it in the microwave.