Slow Cooker Barbacoa Tacos Recipe

Course Appetizer, Dinner


  • 2 pounds barbacoa
  • Salt & ground black pepper
  • 6 tbsp Minced garlic
  • 1/2 cup packed cilantro leaves
  • 1 to 4 chipotle peppers in adobo plus 1 to 2 tablespoons reserved sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon tomato paste
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic salt
  • 1 teaspoon dried oregano
  • 6 ounces beef broth
  • 6 ounces Mexican beer


  1. Season barbacoa on both sides with salt and ground black pepper. Place in the bottom of a large slow cooker.

  2. Mix together garlic, cilantro, chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano.

  3. Spread half of chipotle mixture over the top of the barbacoa. Flip over and spread remaining mixture over other side. Pour broth and cerveza into the bottom of the slow cooker. Cover and cook on low for 8 to 10 hours.

  4. Remove from slow cooker. Skim fat and shred pieces with forks. Return to slow cooker, stir meat to soak up liquid, and reheat for 20 to 30 minutes.

  5. Serve on tacos and enjoy!