Easy Mexican Barbacoa Tacos
Slow cookers aren't just for Winter time! We love using our slow cooker when the weather is warm because, unlike an oven, it won't heat up your kitchen. These easy Barbacoa Tacos are the perfect Summertime slow cooker meal; spicy, savory and easy! This recipe makes 6 tacos but can easily be doubled.
PREP TIME
15 minutes
COOK TIME
5 hours / 0 mins
Ingredients
1 pound chuck steak, trimmed of excess fat
1 cup beef stock
1/4 cup apple cider vinegar
1/2 cup tomato sauce
1/4 cup lime juice
2 teaspoons garlic powder
1 tablespoon black pepper
1 teaspoon dried thyme
1 tablespoon cumin powder
1/2 teaspoon cinnamon
1 white onion, chopped
6 corn tortillas
1 cup lettuce, shredded
1 small avocado
1/4 cup crumbled feta cheese
1 cup beef stock
1/4 cup apple cider vinegar
1/2 cup tomato sauce
1/4 cup lime juice
2 teaspoons garlic powder
1 tablespoon black pepper
1 teaspoon dried thyme
1 tablespoon cumin powder
1/2 teaspoon cinnamon
1 white onion, chopped
6 corn tortillas
1 cup lettuce, shredded
1 small avocado
1/4 cup crumbled feta cheese
Directions
Place the chuck steak in your slow cooker.
Mix the broth, vinegar, tomato sauce, lime juice, and spices together. Pour the mixture over the steak. Finely chop the onion and place half of the amount in the slow cooker with the steak. reserve the remaining onion for the taco assembly. Cook on low for 5 hours or until steak is fork-tender. Let the mixture cool for about 30 minutes, then remove the chuck from the slow cooker and chop.
To assemble the tacos, heat the tortillas and top each one with some meat lettuce, sliced avocado, the remaining onion, and crumbled feta. Serve immediately.
Mix the broth, vinegar, tomato sauce, lime juice, and spices together. Pour the mixture over the steak. Finely chop the onion and place half of the amount in the slow cooker with the steak. reserve the remaining onion for the taco assembly. Cook on low for 5 hours or until steak is fork-tender. Let the mixture cool for about 30 minutes, then remove the chuck from the slow cooker and chop.
To assemble the tacos, heat the tortillas and top each one with some meat lettuce, sliced avocado, the remaining onion, and crumbled feta. Serve immediately.
Looking for inspiration? Try these recipes:
Spinach and Cheese Croissants
Herby Mushroom and Onion Sauté
Balsamic Chicken Salad
