chipotle lime jus

These slow-cooker barbacoa tacos, filled with tender shredded meat, onions, salsa, limes, hot sauce, and cilantro is perfect comfort food any time of the day.

Barbacoa Tacos

cider vinegar

lime juice (plus wedges for serving)

chipotle chiles

onion

cumin

dried Mexican oregano

salt

black pepper

cloves

bay leaves (ground)

cinnamon

water

Fresh tortillas ((flour or corn), warmed)

Cilantro

Salsa

Store-bought hot sauce

Combine the meat, vinegar, lime juice, chipotle chiles, onion, cumin, oregano, salt, pepper, cloves, bay leaves, and cinnamon in a slow cooker and add enough cold water to cover by about 2 inches. Cook on low for 6 to 8 hours, until very tender.

Remove the meat from the pot and let it cool slightly, reserving the liquid. Shred the meat, discarding the bones. Moisten the meat with a few ladlefuls of the reserved braising liquid. Taste and adjust the seasoning.

Set the barbacoa on the table in a serving bowl or platter and set out the tortillas, onion, cilantro, limes, salsa, and hot sauce so guests can make their own tacos. 

Curious to hear more about working magic with your slow cooker? Peruse our entire selection of slow cooker recipes.

thanks for the recipe! Had to tweak it a bit with allspice instead of clove (had none), and an addition of coriander and a dash of red wine (because: Why not?!) I used beef cheeks, and it's bubbling away as I write. I'm looking forward to it :-D In my experience here in San Antonio, most places that sell barbacoa on Sundays tend to be "All Meat" and generally bland. Most of the flavor in their preparations are derived from the salt, chopped onion, cilantro, and salsa that you add after the meat has been prepared. The best barbacoa that I've eaten was from a man who sells Barbacoa de Chivo (goat) on Saturday from his food truck, outside a gas station a little ways outside of Austin. He always sells out before 9am!!! His was super flavorful and perfumed of clove. Soooo, it IS possible to gets other types of barbacoa, outside of regional specialties! (I'm looking at you San Antonio! Beef Barbacoa and Big Red!) Thanks again!

Thanks for the recipe. I have plenty of venison in the freezer and will try this recipe this weekend. By the way, you mention that you were not certain what an aoudad is... it's an exotic sheep. Pretty "randy" tasting (my taste buds)!

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Barbacoa Tacos

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