If you start with this recipe for barbacoa, from Tasty, you can’t really go wrong. The key to a barbacoa taco is the meat and this recipe will give you some succulent, flavorful, shredded beef. When it comes to the tacos, use the directions below as a guide. You’ll probably have your own twist on them: salsa, no salsa, type of cheese, proportion of beef to eggs, etc. Go nuts!
PrintSLow Cooker Barbacoa
- 1 3 & 1/2-pound chuck roast
- 4 chipotles in adobo sauce, chopped
- approx. 5 cloves of garlic (really, can there be too much garlic?)
- 1 tablespoon cumin
- 3 teaspoons oregano
- 1/4 teaspoon ground cloves
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- 3 bay leaves
- sea salt & pepper to taste
Breakfast tacos
- 3 to 4 cups of cooked barbacoa beef
- 6 eggs
- 1/2 cup milk
- 3 pats real butter
- sea salt & ground pepper to taste
- 1 cup pico de gallo
- 1 & 1/2 cup shredded cheese
- warm corn tortillas
Preparing the Barbacoa
- Cut the roast into manageable pieces, roughly the same size.
- Sear the pieces of the roast in some olive oil in a skillet over medium-high heat. Turn and sear every side
- Turn on the slow cooker to high, to warm it for later.
- While the roast is searing, whisk all the ingredients, except the bay leaves, in a bowl, creating a thick liquid.
- Move the seared pieces of roast to the slow cooker. Pour the liquid over the pieces of roast, as evenly as you can. Use a spatula to get as much of it from the bowl as you can.
Add the bay leaves, cover the slow cooker, and cook on high for 8 to 10 hours. - When done, remove the roast pieces to a large plate. Shred the roast using pullers or two forks.
- Move the shredded beef to a container, add in some of the juice from the slow cooker. Don’t drown the meat, but there needs to be some in there. You want that yummy liquid to remain, keeping the beef moist.
Preparing the eggs
- Scramble the eggs in a bowl, add milk, salt & pepper
- Add butter to warm 10 or 12-inch pan over medium heat
- When the butter has melted and spread to cover surface of pan, pour in the eggs
- After pouring the eggs into the pan, resist the urge to start scrambling them. Let them cook, undisturbed till you see the middle of the eggs start to thicken and solidify.
- Using a spatula, begin to gently pull the eggs from the edge of the pan toward the center. Go all the way around the pan.
- As more of the eggs solidify, begin flipping and turning the eggs, doing more of a scramble. Add 1/2 cup of the shredded cheese. Continue to scramble.
- Once the eggs appear mostly cooked, but while there is just a bit of liquid remaining, turn off the heat. Continue to scramble until you have the desired consistency.
- Remove from pan, into a bowl.
Taco time!
- Take 2 warm tortillas. Add a scoop of beef, a scoop of eggs.
- Add some pico de gallo and shredded cheese.
- Serve and enjoy!
Yield
5-6 tacos with beef left over
Prep time
30 minutes
Cooking time
8 to 10 hours for beef, 15 minutes for eggs
Difficulty
Medium
