Slow Cooker - Barbacoa Style Mexican Taco's
- Preparation and cooking time
- Prep:
- Cook:
- 10 Minutes to Marinate
- Easy
- Makes atleast 8 decent sized Tacos.
Skip to ingredients
For the Barbacoa Beef
- 750g - 1KG Beef Brisket Joint
- 2 tsp Chipotle Paste
- 4 cloves of Garlic Crushed
- 1 TBSP Ground Cumin
- 3 tsp Oregano
- 1/4 tsp ground cloves
- 1/2 cup of Beef stock
- 1/4 cup apple cider vineger
- 1/4 cup fresh lime juice
- 3 bay leaves
- Freshly ground Sea or Rock Salt and Freshly Ground Black Pepper
For the Taco's
- 750g - 1KG Beef Brisket Joint
- 2 tsp Chipotle Paste
- 4 cloves of Garlic Crushed
- 1 TBSP Ground Cumin
- 3 tsp Oregano
- 1/4 tsp ground cloves
- 1/2 cup of Beef stock
- 1/4 cup apple cider vineger
- 1/4 cup fresh lime juice
- 3 bay leaves
- Freshly ground Sea or Rock Salt and Freshly Ground Black Pepper
- Flour or Corn Tortillas (8-12)
- Sour Cream / Guacamole / Salsa DIP Pack
- Chopped Peppers (Optional)
- Freshly Chopped Tomato (Optional)
- Rice (Optional)
- Black Beans (Optional)
Method
step 1
Cut the brisket joint into approximately six to eight large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the beef chunks (in batches if necessary) on all sides until browned. Transfer seared meat to slow cooker.step 2
In a medium bowl combine chopped chipotles, garlic, cumin, oregano, cloves, beef broth, vinegar, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on low for 8-10 hours, until meat shreds easily.step 3
Remove bay leaves. Remove and shred beef. Return beef to slow cooker to marinate at least 10 more minutes, or until ready to serve in the tortillas.
