If there are two things any true beach lover knows, it’s 1) that tacos and the beach go together better than peanut butter and jelly, and 2) being able to make recipes from the beach, at home, is the only way to keep ones “beach-fever” under control. We have the perfect beachy slow cooker barbacoa tacos recipe to keep you feeling like you’re lounging with your toes in the sand and tacos in your hand!
This slow cooker gem is perfect for serving at parties, or on days you just cannot fathom spending more than 15 minutes in the kitchen, or when your time could be better spent booking your next beach vacation.
Although, this isn’t a dump and done slow cooker recipe, it’s pretty darn close. With just a few simple steps, these slow cooker barbacoa tacos are sure to become an instant favorite. However, this recipe is not for the faint of heart, it packs a spicy punch, but is sure to transport you back to beachier times.
Slow Cooker Barbacoa Tacos Recipe
- 2 pounds barbacoa
- Salt & ground black pepper
- 6 tbsp Minced garlic
- 1/2 cup packed cilantro leaves
- 1 to 4 chipotle peppers in adobo (plus 1 to 2 tablespoons reserved sauce)
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon tomato paste
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic salt
- 1 teaspoon dried oregano
- 6 ounces beef broth
- 6 ounces Mexican beer
Season barbacoa on both sides with salt and ground black pepper. Place in the bottom of a large slow cooker.
Mix together garlic, cilantro, chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano.
Spread half of chipotle mixture over the top of the barbacoa. Flip over and spread remaining mixture over other side. Pour broth and cerveza into the bottom of the slow cooker. Cover and cook on low for 8 to 10 hours.
Remove from slow cooker. Skim fat and shred pieces with forks. Return to slow cooker, stir meat to soak up liquid, and reheat for 20 to 30 minutes.
Serve on tacos and enjoy!