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Slow Cooked Barbacoa Tacos

Slow Cooked Barbacoa Tacos // Karista's Kitchen

I’m not sure winter got the memo that spring has arrived.  As I look out my window this Saturday morning I spy rain, wind, more rain and much cooler temperatures than yesterday.  We reached 70 degrees yesterday and it was almost heavenly! In light of winter hanging on to the very last-minute, I think we need some tacos. And maybe a beer.

Slow Cooked Barbacoa Tacos with Cucumber Cilantro Slaw will definitely make the day warmer inside. The aroma of the slow cooked barbacoa is drifting through my house and it’s somehow comforting yet exciting. I’ve included smokey chipotle peppers and cinnamon in this recipe which adds an element of spice as well as fragrance.

The unique flavors of Slow Cooked Barbacoa Tacos feel festive which is why I love serving this at dinner parties or for special occasions.  However, this delicious beef recipe is so easy to prepare it makes a perfect weekend or Sunday meal. 

I like wrapping the barbacoa in warm stone ground corn tortillas and then topping them with a cucumber cilantro slaw – which by the way is delicious all by itself.  Garnish with avocado slices, cotija cheese and a squeeze of fresh lime and our Saturday just got sunnier.

If I have leftover Barbacoa, I like to make my Shredded Beef Machaca with eggs for breakfast the next morning.  Slow cooked barbacoa is the meal that keeps on giving. 🙂

Delicious Wishes and Loads of Love!

Karista

Slow Cooked Barbacoa Tacos

Serving Size: 4-6

Slow Cooked Barbacoa Tacos

Ingredients

  • 3-4 lbs. Brisket
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 2 limes juiced
  • 2 chipotle peppers in adobo sauce
  • 4 cloves garlic, smashed
  • 1 large onion, sliced
  • 1 stick of cinnamon
  • 1 bunch fresh cilantro
  • ½ cup tomato sauce
  • 1 cup beef broth
  • 1 tablespoon red wine vinegar
  • 1 bay leaf
    For the Slaw
  • 2 cups Napa cabbage, shredded
  • 1 cup cilantro leaves, lightly chopped
  • ½ cup diced cucumber
  • ½ cup mayonnaise
  • 1 lime juiced
  • 1 teaspoon sugar
  • Dash of hot sauce
    For the Garnish
  • ½ cup cotija cheese, crumbled
  • 1 avocado, sliced
  • 8-12 Corn Tortillas, warmed
  • Lime Wedges

Instructions

  • Pre-heat a slow cooker on high.
  • Season the brisket with salt and pepper. Add one tablespoon of vegetable oil to a large skillet over medium high heat. When the skillet is hot, brown the brisket on both sides and then transfer to the slow cooker. Turn the slow cooker on low.
  • Add the lime juice, chipotle peppers, smashed garlic, sliced onion, cinnamon stick, fresh cilantro, tomato sauce, beef broth, vinegar and bay leaf to slow cooker. Place the lid on the slow cooker and cook for 6-7 hours or until the brisket is fork tender.
  • Once the brisket is done, shred the meat and place it back into the cooking liquid until ready to use.
  • To make the slaw, whisk together the mayonnaise, lime juice, sugar and hot sauce. Toss together the shredded cabbage, cilantro leaves and diced cucumber and then toss the slaw with the lime dressing.
  • Place the slaw in warm corn tortillas and then top with the Barbacoa. Sprinkle with cotija cheese and a slice of avocado. Serve with lime wedges.
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