Taco Tuesday – Beef Barbacoa tacos

Looking for a spicy delicious recipe to add to your dinner plans?  Look no further.

I have tried this recipe twice now and after figuring out the appropriate spice level, I am now sharing with you!


  • 1/3 cup apple cider vinegar
  • 1/2 yellow onion
  • 2 tablespoons fresh lime juice
  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cloves
  • 2-3 chipotle chilies in adobo sauce
  • 3/4 cup beef stock (can also substitute vegetable stock)
  • 3-4 lb. beef chuck roast or a similar tougher cut


  1. Trim any excess fat off the roast and place roast in a slow cooker with the beef stock.
  2. In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and desired number of chilis and puree. Pour the pureed sauce over the meat.
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  3. Cook on low heat for 8-10 hours or high heat for 6 hours. Don’t peek while cooking!
  4. Shred the meat and replace into slow cooker for an additional hour.
  5. Serve warm right from the slow cooker (use a slotted spoon)

Serve with your favourite taco toppings

Also, if you’re preparing for someone who can’t handle the heat, just remove the chilies from the recipe.


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