Wednesday, May 17, 2017

Slow Cooker Beef Barbacoa Tacos

 I am so ready for our summer vacation to begin! We are kicking off our summer early this year and visiting family in California next week. I can't wait to be enveloped in all that sunshine and warmth! It's going to be a blast! But since we are still super busy, I need to keep our meals simple and effortless. 

These slow cooker Barbacoa tacos are exactly what we need for these hectic days, plus everyone loves them! 
This Mexican Shredded Beef has an incredible depth of flavor! And is fantastic for tacos, burritos, enchiladas, quesadillas, sliders or just served over rice. The key to making these tacos taste authentic and flavorful in the slow cooker is to use the right combination of flavors and seasonings to really get the beef to absorb the rich flavors and standout.
My husband and I like to garnish our tacos with homemade tomatillo salsa, cabbage, avocados and queso fresco (a mild crumbly cheese). This cheese is my absolute favorite and really helps to offset the subtle heat of the salsa and finishes off the taco quite nicely. But feel free to substitute with your favorite cheese!

SLOW COOKER BEEF BARBACOA TACOS
INGREDIENTS
  • 4 lb. Beef Chuck Roast
  • 3 tablespoons Knorr chicken seasoning
  • 1 large Onion, chopped
  • 1 garlic clove
  • 1 teaspoon of cumin

  • Tomatillo Salsa
  • 2 Jalapeno 
  • 7 large tomatillos, peeled and washed
  • 1 cup of cilantro
  • 1/2 cup white onion
  • Juice of 1 lime
  • 1/2 cup water
  • salt to taste

  • To serve & Garnish:
  • Tortillas
  • 1 cup Purple Cabbage, finely shredded
  • 1 avocado, sliced
  • 1 lb queso fresco
  • 1/4 cup cilantro, chopped
  • 1 lime
INSTRUCTIONS
  1. In slow cooker, add beef roast, knorr seasoning, onion, garlic and cumin with enough water to cover the roast.  
  2. Cook on low for 8 hours or on high for 5 hours.
  3. When the meat is tender & fully cooked, remove from slow cooker and shred with two forks. Discard most of cooking fluid, leaving about 1 cup remaining in slow cooker.
  4. Taste meat, and add a little more knorr seasoning if it needs it, then set slow cooker to the lowest heat setting.
  5.  Place all the salsa ingredients in a blender and blend until smooth.
  6. Heat tortillas and assemble the tacos with the beef,cabbage, avocado , cilantro and queso fresco.

    So who's in the mood for Mexican:D?!

          Pair these with some homemade chips and guacamole and you'll be in paradise! Happy eating!