Slow Cooker Barbacoa Tacos with Homemade Tortillas & Roasted Salsa Verde
Slow cooker barbacoa tacos use tender chuck roast, homemade flour tortillas, and a bright roasted salsa verde. The rich beef pairs well with the fresh, tangy salsa and a squeeze of lime.
Ingredients
For the Barbacoa
- 4 pound chuck roast
- Salt for seasoning the beef
- 1 tablespoon avocado oil
- ½ large onion diced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon guajillo chile powder or another chili powder add extra spice according to taste. I keep it mild for the kids : )
- 1 teaspoon salt
- 2 bay leaves
- 3 garlic cloves smashed
- 2 to 3 cups beef stock
For the Homemade Flour Tortillas
- 2 cups all purpose flour about 240 g
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ cup butter 57 g
- ¾ cup warm water
For the Roasted Salsa Verde
- 1½ pounds tomatillos husked and rinsed
- ½ large onion roughly chopped
- 1 to 2 jalapeños
- 3 garlic cloves left in their skins
- 1 handful fresh cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon salt plus more to taste
- Up to ½ cup beef or chicken stock as needed for consistency
For Assembling and Serving
- Homemade flour tortillas or purchased tortillas
- Prepared barbacoa
- Roasted salsa verde
- Queso Oaxaca Monterey Jack, or queso fresco, as desired
- Olive oil spray
- Lime wedges
Instructions
Barbacoa
- Pat beef dry and season generously with salt. Sear on both sides in oil (using your slow cooker sear function or a skillet).
- Mix the seasoning: In a small bowl, combine cumin, oregano, paprika, garlic powder, onion powder, guajillo chile powder, and salt.
- Assemble in slow cooker: Place beef in slow cooker. Scatter onion and smashed garlic around it. Sprinkle with seasoning. Add bay leaves and pour in enough beef stock to come 2/3 up the sides of the meat.
- Cook: Cover and cook on HIGH for 6 hours or LOW for 8 hours, until beef shreds easily.
- Shred & moisten: Remove beef, shred with two forks, and drizzle a bit of the juices over the meat to keep it moist (not soggy).
Homemade Flour Tortillas
- Combine dry ingredients In a bowl, mix flour, salt, and baking powder. Add melted butter and warm water. Stir into a dough.
- Knead On a floured surface, knead for 5 minutes until smooth. Divide into 8 balls, cover, and let rest for 20 minutes.
- Roll Roll each ball into a thin circle. Lightly flour your surface as needed.
- Cook In a dry, preheated skillet over medium heat, cook each tortilla until lightly browned and cooked through. About 45 seconds per side. Keep warm under a towel.
Roasted Salsa Verde (Optional)
- Roast Husk tomatillos. Place tomatillos, onion, jalapeños, and unpeeled garlic on a baking sheet. Broil until charred, about 10 minutes, rotating for even roasting.
- Prep Cool slightly. Peel garlic and remove some tomatillo skins (optional). Seed jalapeños.
- Blend In a food processor, pulse roasted vegetables, cilantro, lime juice, and salt until chunky. Add stock as needed for texture. Taste and adjust lime/salt.
Assemble & Bake Tacos
- Preheat oven to 400°F. Lightly spray a casserole dish with olive oil. Fill each tortilla with shredded barbacoa. Place seam-side down in dish. Top with cheese. Lightly spray tortillas with olive oil. Bake for 15 minutes, until crisp and the cheese is melted. Serve hot with salsa verde and lime wedges.
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