Slow Cooker Beef Tacos

Name: Slow Cooker Beef Tacos (Elevated)
Total time: 6 h
Yield: 6
Cuisine: Mexican
Ingredients: 3 lbs Beef cheek; 4 Guajillo chiles - stemmed and seeded; 2 Ancho chiles - stemmed and seeded; 1 Chipotle pepper in adobo sauce; 1/2 cup Orange juice; 1/4 cup Lime juice; 4 Garlic cloves; 1 tbsp Mexican oregano; 1 tsp Cumin seeds; 1/2 tsp Ground cloves; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Beef broth; 12 Corn tortillas; To taste Chopped white onion; To taste Chopped cilantro; To taste Lime wedges

⏱6h

👥6

🔥450 cal

Medium

🍽️Mexican

Authentic, slow-cooked Barbacoa tacos featuring tender, flavorful beef and a complex spice blend. Served with traditional toppings.

3 lbs Beef cheek

4 Guajillo chiles - stemmed and seeded

2 Ancho chiles - stemmed and seeded

1 Chipotle pepper in adobo sauce

1/2 cup Orange juice

See all 17 ingredients ↓

(0 reviews)

⏱6h

👥6

🔥450 cal

Medium

🍽️Mexican

Authentic, slow-cooked Barbacoa tacos featuring tender, flavorful beef and a complex spice blend. Served with traditional toppings.

#tacos #beef #slow cooker #barbacoa #mexican #authentic

Instructions

Rehydrate the Guajillo and Ancho chiles by placing them in a bowl and covering with hot water for 30 minutes. Drain and discard the water.
Combine all Marinade ingredients in a blender and blend until smooth.
Place the Beef in the slow cooker. Pour the marinade over the beef, ensuring it is fully coated.
Cover and cook on low for 8-10 hours, or until the beef is extremely tender and easily shredded.
Shred the beef with two forks, discarding any excess fat.
Warm the Corn Tortillas according to package directions.
Serve the shredded beef in the warm tortillas with chopped white onion, cilantro, and lime wedges.

Ingredients

3 lbs 1.36 kg Beef cheek
4 N/A Guajillo chiles - stemmed and seeded
2 N/A Ancho chiles - stemmed and seeded
1 N/A Chipotle pepper in adobo sauce
1/2 cup 120 mL Orange juice
1/4 cup 60 mL Lime juice
4 N/A Garlic cloves
1 tbsp 15 mL Mexican oregano
1 tsp 5 mL Cumin seeds
1/2 tsp 2.5 mL Ground cloves
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 240 mL Beef broth
12 N/A Corn tortillas
To taste N/A Chopped white onion
To taste N/A Chopped cilantro
To taste N/A Lime wedges

Equipment

Slow cooker
Blender
Fork
Bowl

Instructions

Rehydrate the Guajillo and Ancho chiles by placing them in a bowl and covering with hot water for 30 minutes. Drain and discard the water.
Combine all Marinade ingredients in a blender and blend until smooth.
Place the Beef in the slow cooker. Pour the marinade over the beef, ensuring it is fully coated.
Cover and cook on low for 8-10 hours, or until the beef is extremely tender and easily shredded.
Shred the beef with two forks, discarding any excess fat.
Warm the Corn Tortillas according to package directions.
Serve the shredded beef in the warm tortillas with chopped white onion, cilantro, and lime wedges.

Nutrition per serving

Calories 450

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0 reviews

Slow Cooker Beef Tacos

Slow Cooker Beef Tacos

Ratings & Reviews

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