Barbacoa Tacos
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.
Equipment
- Slow cooker
Ingredients
- 2 1/2 pounds bone-in venison trim, shanks, and necks or bone-in beef, duck legs, turkey legs, bone-in goat, or goose legs
- 2 tablespoons cider vinegar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 2 dried chipotle chiles
- 1 medium onion, chopped, plus more for serving
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 whole cloves, ground
- 2 bay leaves, ground
- 1/8 teaspoon ground cinnamon
- Cold water as needed
- Fresh tortillas, (flour or corn), warmed
- Cilantro
- Salsa
- Store-bought or homemade vinegary hot sauce
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 8g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 1278mg | Fiber: 2g | Sugar: 3g