Slow Cooker Beef Barbacoa Tacos with Tomatillo Salsa
Tender spicy beef barbacoa slowly cooked in slow cooker. Topped with fresh homemade tomatillo salsa, queso fresco, and sliced avocado. Slow Cooker Beef Barbacoa Tacos with Salsa Verde. These Barbacoa Beef Tacos with Tomatillo Salsa are made with slow cooked, Mexican spiced beef inside fresh corn tortillas and topped with homemade salsa verde, Mexican cheese, and fresh avocado. An easy and flavorful beef tacos recipe!
Servings: 6
Equipment
- crockpot
- baking sheet
- vitamix blender
- food processor
- slow cooker
Ingredients
Beef Barbacoa:
- 2 1/2 - 3 lb. Chuck Roast
- 1 Onion chopped
- 4 Chipotle Chilies in Adobo Sauce chopped
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 1 - 14.5 ounce can Beef Broth
Tomatillo Salsa:
- 1 lb. Fresh Tomatillos husked
- 1/4 bunch Cilantro
- 1/2 Jalapeno
- 1 Tablespoon Fresh Lime Juice
- 1 teaspoon Salt
- 2 Tablespoons Sugar
Toppings:
- 1-2 Avocados sliced
- 4 ounces Queso Fresco crumbled
- 20 small Corn Tortillas
Instructions
- Place chuck roast, onion, chipotles, chili powder, cumin, salt, pepper, and beef broth in slow cooker. Cook on low for 8 hours or on high for 5 hours. After the meat is tender, shred into bite size pieces.
- Heat oven to 400 degrees. Place tomatillos (remove husk) on baking sheet and bake for 12-15 minutes or until soft. Place in blender or food processor with cilantro, jalapeno, lime juice, salt and sugar. May add more sugar depending on preference. The sugar cuts the acidity of the tomatillos. Let chill.
- Top two corn tortillas with beef, queso fresco, avocado, and tomatillo salsa.
- *May soften corn tortillas by wrapping in slightly damp paper towel and placing in microwave for 20-30 seconds.
Notes
May use a 28-ounce can of whole tomatillos instead of fresh tomatillos in this recipe.
