Slow Cooker Spicy Beerbacoa Tacos Recipes

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

Slow Cooker Barbacoa-Style Beef Tacos Recipe by Tasty image

These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.

Provided by Scott Loitsch

Categories Dinner

Time 8h30m

Yield 8 servings

Number Of Ingredients 21

Ingredients

3 lb beef chuck roast
pepper, to taste
salt, to taste
oil, a drizzle
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
3 teaspoons dried oregano
¼ teaspoon ground cloves
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
3 bay leaves
flour tortilla, or corn tortillas
rice, cooked
pico de gallo
shredded cheese
sour cream
guacamole
fresh cilantro leaf
avocado, sliced

Steps:

Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram

SLOW-COOKER SPICY BEERBACOA TACOS

Slow-Cooker Spicy BEERbacoa Tacos image

This manly taco is stuffed with beer-braised beef barbacoa, spicy chipotle salsa and queso fresco. Wash down with a MANgarita-a shot of aged tequila served with an ice cold bottle of Mexican beer.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h

Yield 16

Number Of Ingredients 13

Ingredients

1 fresh beef brisket (not corned beef), 2 to 3 lb, trimmed of fat
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
3 cloves garlic, cut in half
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup Mexican beer
2 canned chipotle chiles in adobo sauce
1 teaspoon vegetable oil
1 large onion, sliced (3 cups)
16 tacos shells from 2 boxes (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on box
1 cup crumbled queso fresco cheese
1 medium avocado, pitted, peeled and sliced

Steps:

Spray 5-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides. Add 2 teaspoons oil to skillet. Cook brisket in oil about 3 minutes on each side or until brown. Carefully transfer brisket to slow cooker, and add garlic.
Meanwhile, in blender, place chipotle salsa ingredients. Cover; blend on medium speed until smooth. Pour half of salsa into slow cooker (about 1 cup). Cover and refrigerate remaining salsa. Cover slow cooker; cook on High heat setting 4 to 4 1/2 hours or until brisket is very tender.
Meanwhile, in same skillet, add 1 teaspoon oil; heat over high heat. Stir in onion slices. Reduce heat medium-low, and continue cooking and stirring until onions are caramelized, about 15 minutes. Remove from skillet; cover and refrigerate until serving time.
Remove brisket from slow cooker, and shred with fork. Reheat caramelized onions. Spoon brisket into each taco shell, and top with caramelized onions. Spoon 1 tablespoon reserved salsa over each; top with queso fresco and avocado.

Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (taco only), Sodium 300 mg, Sugar 2 g, TransFat 0 g

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