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Barbecue Tacos

Delightful barbecue tacos made with slow-cooked beef chuck roast and homemade marinade, perfect for family gatherings and casual dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Beef and Marinade
  • 3 pounds beef chuck roast, excess fat trimmed Look for a well-marbled roast for maximum flavor.
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil, for searing Use a high-quality extra virgin olive oil for the best flavor.
  • 1/2 cup beef broth Option: Substitute with chicken broth for a lighter flavor.
  • 1 1/2 teaspoons dried oregano
  • 3 dried bay leaves
  • 1 small white onion, sliced
  • 5 cloves garlic, crushed
  • 4 pieces chipotle peppers in adobo (canned)
  • 2 teaspoons ground cumin
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh lime juice
Toppings
  • Chopped cilantro For topping
  • Diced white onions For topping
  • Sliced radishes For topping
  • Lime wedges For topping
  • Mexican coleslaw (optional) For topping
  • Corn taco tortillas Pro Tip: Try warming the tortillas on a skillet for a toasty flavor!

Method
 

Preparation
  1. In a food processor, combine the garlic cloves, chipotle peppers in adobo, ground cumin, apple cider vinegar, and lime juice. Pulse to combine until you have a smooth and even marinade.
  2. Cut the beef chuck roast into 3 equal parts. Pat them dry with paper towels, then season generously with salt and black pepper on all sides.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.
  2. Transfer the seared beef to a 6-quart slow cooker. Pour the marinade over the beef, followed by the beef broth, oregano, bay leaves, and sliced onions. Stir gently until everything is combined.
  3. Cover and cook on low for 8 hours or high for 4 hours.
  4. Once cooked, shred the beef with two forks, mixing it in with the juices for maximum flavor.
  5. Serve it over warm corn tortillas and add your favorite toppings.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe is versatile; feel free to try different proteins and toppings based on your preference.