Description
Tender, slow-cooked beef barbacoa that shreds effortlessly, served with a tangy lime crema and warm corn tortillas. This easy weeknight dinner requires minimal prep and delivers restaurant-quality flavor.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 cup low-sodium beef broth
- 2–3 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce
- 6 cloves garlic, minced
- 1/2 cup fresh lime juice (about 3–4 limes)
- 1/2 cup orange juice
- 2 teaspoons dried oregano (Mexican oregano preferred)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup full-fat sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 12–16 small corn tortillas
- Optional toppings: diced white onion, fresh cilantro, shredded cabbage, radishes, avocado slices, lime wedges
Instructions
- Pat the beef chuck roast dry and season all sides generously with salt and pepper.
- In a small bowl, whisk together minced chipotle peppers, adobo sauce, lime juice, orange juice, garlic, oregano, cumin, coriander, and beef broth.
- Place the seasoned beef in the slow cooker. Pour the sauce mixture over the beef, rubbing it into the crevices. Add bay leaves.
- Cover and cook on LOW for 6 to 8 hours, until the beef is tender enough to shred easily with a fork.
- Remove the beef from the slow cooker and shred it using two forks. Discard bay leaves and any large pieces of fat or gristle.
- Optional: Pour the cooking liquid into a saucepan and simmer for 10-15 minutes to reduce and thicken. Pour the reduced sauce back over the shredded beef.
- In a small bowl, whisk together sour cream, lime juice, garlic powder, and salt to make the lime crema.
- Warm the corn tortillas in a dry skillet or microwave.
- Serve the shredded beef on tortillas, drizzle with lime crema, and add desired toppings.
Notes
For best results, cook on LOW rather than HIGH to ensure the meat becomes tender. Use fresh citrus juice for the best flavor. The lime crema does not freeze well; make it fresh when ready to serve. Leftover beef keeps in the fridge for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: crockpot beef barbacoa, slow cooker tacos, beef barbacoa recipe, lime crema, easy weeknight dinner, Mexican slow cooker, chuck roast tacos