Slow Cooker Barbacoa Tacos with Homemade Tortillas and Roasted Salsa Verde

These slow cooker barbacoa tacos are filled with tender, richly seasoned beef and served with homemade flour tortillas, melted cheese, and a bright roasted salsa verde.

This barbacoa beef cooks all day in the slow cooker until it falls apart, giving you plenty of time to make the tortillas and salsa verde while the slow cooker does most of the work.

The barbacoa is rich and savory, so the fresh, tangy salsa verde is the perfect pairing. Add a squeeze of lime and some melted cheese, and every bite has a little richness, acidity, spice, and freshness.

I made the tortillas from scratch using a simple recipe from The Joy of Cooking. This dough comes together in one bowl, is easy to work with, and does not require a mixer.

This was also my first time making roasted salsa verde with tomatillos from my garden. I love trying recipes and ingredients that are new to me because I always learn something along the way. In this case, I learned to be a little more cautious with the jalapeños!

Main Ingredients and Swaps

• Chuck Roast: Chuck roast becomes tender and easy to shred after several hours in the slow cooker. I usually buy the two pack from Costco, use one roast for dinner, and freeze the other for another meal.
• Barbacoa Seasoning: Cumin, oregano, paprika, garlic powder, onion powder, and guajillo chile powder give the beef its savory, smoky flavor. Another chile powder can be used in place of guajillo.
• Beef Stock: The stock creates a flavorful braising liquid and keeps the beef moist while it cooks. Add enough to reach about two thirds of the way up the meat without completely covering it.
• Onion and Garlic: Fresh onion and smashed garlic cook alongside the beef and add plenty of flavor to the braising liquid.
• Homemade Flour Tortillas: These simple tortillas are made with all purpose flour, butter, warm water, salt, and baking powder. Purchased tortillas are an easy substitute when you do not have time to make them.
• Tomatillos: Tomatillos give salsa verde its bright, tangy flavor. Remove the papery husks and rinse away the slightly sticky coating before roasting.
• Jalapeños: Jalapeños add fresh flavor and heat to the salsa. Remove the seeds for a milder salsa, and begin with fewer peppers if you are unsure how spicy they are.
• Fresh Cilantro and Lime: Cilantro and lime brighten the roasted salsa and balance the richness of the beef.
• Cheese: Queso Oaxaca is a wonderful choice because it melts well. Monterey Jack is another good option. Queso fresco adds great flavor, but it will not melt as smoothly.

How I Make It

Sear the Chuck Roast

I begin by patting the chuck roast dry and seasoning it generously with salt. Drying the surface is important because it helps the beef develop a better crust.

My slow cooker has a searing function, so I can do this directly in the insert. A hot skillet works perfectly if your slow cooker does not have that option. Sear the beef in avocado oil until it is nicely browned on both sides. The roast does not need to cook through at this point. You are simply building flavor before it goes into the slow cooker.

Add the Seasonings

I mix the cumin, oregano, paprika, garlic powder, onion powder, guajillo chile powder, and salt in a small bowl. Into the slow cooker add the diced onion, smashed garlic, bay leaves, and seasoning mixture. I pour in enough beef stock to come about two thirds of the way up the sides of the meat.

The roast cooks on high for about six hours or low for about eight hours. It is ready when it pulls apart easily with two forks.

Shred and Drain the Beef

After shredding the barbacoa, return a little of the cooking liquid to the meat so it stays moist and flavorful.

My meat initially had more liquid than I wanted, and I knew it would make the tortillas soggy. I poured it through a strainer set over a mixing bowl, which worked perfectly. The meat retained plenty of moisture and flavor without dripping into the tortillas. Save some of the strained cooking liquid so you can add more if the meat begins to look dry.

How I Make Homemade Flour Tortillas

The tortilla dough comes together in a mixing bowl with flour, salt, baking powder, melted butter, and warm water.

After kneading the dough by hand until smooth, divide it into eight balls and let them rest under a kitchen towel. The resting time allows the dough to relax so the tortillas are easier to roll.

When rolling each tortilla, begin in the center and push outward. Rotate the dough frequently to help create a round shape. Using only a small amount of flour on the counter can actually help the dough remain stretched rather than bouncing back.

Cook the tortillas in a dry skillet over medium heat until lightly browned and cooked through. Keep the finished tortillas covered with a clean kitchen towel so they stay warm and soft.

Roll the dough fairly thin. My first few tortillas were a little thicker than I intended, although they still tasted delicious.

How I Make Roasted Salsa Verde

This is completely optional, but I grew some tomatillos this summer, and had to use them for some homemade salsa verde! You can use the extra salsa for my baked salsa verde chicken enchiladas.

To make it, arrange the husked tomatillos, onion, jalapeños, and unpeeled garlic on a rimmed baking sheet. Broil them close to the heating element until softened and charred, turning the vegetables as needed.

Let the roasted vegetables cool slightly before peeling the garlic. You can remove some of the darkened tomatillo skins if you do not want the roasted flavor to become too strong.

Seed the jalapeños for less heat. I used several small peppers and ended up with a salsa that had a definite kick, so I recommend starting conservatively. You can always add more heat after tasting.

Pulse the roasted vegetables in a food processor with cilantro, lime juice, and salt. Leave a little texture rather than blending it completely smooth. Add a splash of beef or chicken stock if the salsa needs to be loosened.

Assemble and Bake the Tacos

Lightly grease a casserole dish with olive oil. Fill each tortilla with shredded barbacoa, fold it over, and arrange it in the dish.

Top the tacos with queso Oaxaca, Monterey Jack, or queso fresco. Give the tortillas a light spritz of olive oil before baking to help the edges become crisp.

Bake at 400°F 205°C until the tacos are hot, the tortillas are lightly crisp, and the cheese has melted. Serve them right away with plenty of roasted salsa verde and fresh lime wedges.

Tips and Storage

• Pat the chuck roast completely dry before searing so it can develop a good crust.
• Do not completely cover the beef with stock. The liquid should come about two thirds of the way up the meat.
• Drain away excess cooking liquid before filling the tortillas. Moist beef is delicious, but dripping beef can make the tortillas soggy.
• Roll the homemade tortillas thinner than you think you need to, since they puff and thicken slightly while cooking.
• Store the tortillas separately in an airtight container so they do not absorb moisture from the beef. Warm them in a dry skillet or cover them with a damp paper towel and microwave briefly.
• Refrigerate the salsa verde in a sealed jar or container for up to five days. Any extra salsa is delicious with eggs, grilled chicken, tortilla chips, or baked salsa verde chicken enchiladas.

Watch my YouTube video below to see me make the barbacoa, homemade tortillas, and roasted salsa verde during a full day of cooking from scratch.

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