This Slow Cooker Barbacoa Tacos recipe is smoky and spicy. Beef chuck roast is made in the crock pot and then topped with chipotle coleslaw!
These Barbacoa Tacos with Chipotle Slaw totally satisfy my seemingly never-ending taco cravings!
It's that time again, folks. Taco time. The world's most perfect food. I have discovered over the past few months that I could indeed subsist on a diet of tacos.
A month or so ago I realized that I had eaten tacos 5 out of the 7 days that week. My husband took me by the shoulders, looked me square in the eye and stated in an exasperated tone, 'Honey, I love you but I can't eat any more tacos.' I just stared at him quizzically.
Well, a few weeks have passed so I say, 'Bring on the tacos'! Just in time for Cinco de Mayo. I went the barbacoa tacos route this time - Mexican-style beef made in the slow cooker.
Topped with a smoky and tangy chipotle lime coleslaw and dressed with all the goodies - Cilantro, avocado, onions, and lime. These Beef Barbacoa Tacos are one of my new faves.
Jump to:
What Is Barbacoa?
Barbacoa is a form of cooking meat that has origins in the Caribbean and Mexico. It consists of cooking meat (sometimes the whole animal) over an open fire. This is where the term 'barbecue' gets its name. The meat is cooked for long periods of time until tender.
The slow cooker is your friend when it comes to meals like this. Barbacoa works great with a large and tough cut of meat like chuck roast or arm roast. Slow roasting it for hours in a slow cooker will result in flavorful meat that shreds easily and works as a perfect filling for tacos.
- Mince 1 onion (any color).
- Simply turn the slow cooker on and place the meat in it - I used a 2 lb. beef arm roast.
- Pour 2 Tbsp. cooking stock over the meat and then add the following spices: ½ tsp. kosher salt, ½ tsp. pepper, 1 tsp. Mexican oregano, 1 tsp. smoked paprika, 1 tsp. garlic powder, and 1 tsp. cumin.
- Add 2 Tbsp. fresh lime juice, 1 Tbsp. vinegar, 1-2 chopped chipotles in adobo, and 1 minced onion. The lime juice and the vinegar will help to break down the tough fibers of the meat as it cooks.
- Cook for 4-5 hours on high or 6-8 hours on low.
I am a huge fan of coleslaw - Especially on tacos! It seems like when a lot people think of coleslaw they think of that mayonnaise-laden gooey substance that you find at a church picnic during the summer. This doesn't have to be the case.
Cabbage is a vehicle for so many different flavors. You don't even need to use mayonnaise at all. I wanted to echo the flavors of the barbacoa with this recipe so I decided to go with chipotle and lime (and a little bit of mayonnaise).
How To Make Chipotle Slaw
- To make the dressing, simply combine ½ cup mayo, 3 Tbsp. fresh lime juice, 2-3 Tbsp. adobo sauce, 1 tsp. sugar, and a pinch of kosher salt in a bowl. Stir until completely combined.
- Place 5 cups of shredded cabbage (you can use bagged or freshly chopped cabbage) and pour the dressing over the top.
- Toss until the cabbage is coated in the dressing and then place in the refrigerator while the meat cooks. This will allow the flavors to meld together.
The chipotle slaw is not necessary when making these barbacoa tacos - Feel free to omit it altogether if you would just like the barbacoa.
If you would just like to make the slaw check out this recipe for Southwest Chipotle Coleslaw!
How To Make Slow Cooker Barbacoa Tacos
I don't know about you but I always need to leave the house when there is meat in the slow cooker simply because it smells so darn good.
I walked down to the local bowling alley and had a beer with some friends while this barbacoa was cooking to prevent myself from becoming half-crazed with hunger. Upon returning, the meat was done!
- Remove the meat from the slow cooker and shred with two forks. Once shredded, return it to the slow cooker along with all the juices.
- Add 1 8 oz. can of tomato sauce to the meat and stir it all together. The tomato sauce gives it a nice consistency and kind of ties it all together.
*Feel free to skim any excess fat from the meat before adding the tomato sauce. Chuck roast can be fatty - Simply skim any excess fat and discard before serving.
Love slow cooker recipes? Don't miss these!
- Slow Cooker BBQ Chicken Sandwiches
- Crockpot Ground Beef Chili
- Crockpot Shredded Buffalo Chicken
- Slow Cooker Turkey Chili
- Crockpot Chicken Potato Soup
- Crockpot Vegetarian Chili
- Slow Cooker Teriyaki Turkey Meatballs
- Crockpot Tortilla Soup
- Crockpot BBQ Turkey Meatballs
- Crockpot Southwest Chicken Corn Soup
What To Serve With Barbacoa Tacos
Now is the time: Tac-o-clock. Heat some tortillas - You can use corn or flour - and pile on the toppings. Using corn tortillas ensures that these tacos are gluten free!
Add a generous amount of meat and a large spoonful of coleslaw. Classic coleslaw and Kohlrabi Slaw are delicious pairings.
Cheesy Spanish Rice is also a great serving option.
Additional toppings are optional but highly recommended: Chopped onions, cilantro, avocado slices, and a squeeze of lime. The freshness of the lime and cilantro really work to offset the heavy nature of the beef and the smokiness of the chipotle.
The most important thing to remember is this: There's no such thing as 'too many tacos'.
How Long Do These Barbacoa Tacos Last?
The barbacoa meat should last 4-5 days in the fridge in an airtight container.
Be sure to allow the meat to cool before transferring to the fridge for storage.
The chipotle slaw should last 2-3 days in an airtight container.
Can It Be Frozen?
Yes! Slow cooker barbacoa makes an excellent freezer meal.
How To Freeze:
Allow the beef to come to room temperature, place in a heavy-duty freezer bag or container labeled with the date, and freeze up to 3 months.
How To Thaw:
Place the frozen beef in the fridge for 24 hours to thaw. It can be warmed up on the stove top or in the oven at 350 degrees Fahrenheit. Feel free to add some water or broth if you like.
Prepare the coleslaw and any toppings right before serving these tacos.
Love tacos? Check out these recipes!
- Fish Tacos with Cilantro Lime Coleslaw
- Cajun Shrimp Tacos
- Air Fried Fish Tacos
- Sweet Potato Tacos with Avocado Salsa
- Skillet Chicken Tacos
- Roasted Veggie Tacos
- Air Fryer Shrimp Tacos
- Sheet Pan Shrimp Tacos
Looking For More Slow Cooker Taco Recipes? Don't Miss These!
Slow Cooker Ground Beef Tacos
Crockpot Shredded Chicken Tacos
Slow Cooker Pork Carnitas
Barbacoa Tacos with Chipotle Slaw
Ingredients
For The Barbacoa:
- 2 lb. beef chuck roast or arm roast
- 2 Tbsp. beef broth
- ½ tsp. kosher salt adjust to taste
- ½ tsp. pepper adjust to taste
- 1 tsp. Mexican oregano
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. cumin
- 2 Tbsp. lime juice
- 1 Tbsp. vinegar
- 1-2 chipotles in adobo chopped
- 1 onion any color
- 1 8 oz. can tomato sauce
- 1 package corn tortillas can use flour if not gluten free
For The Coleslaw:
- 5 cups cabbage bagged or freshly chopped
- ½ cup mayo
- 3 Tbsp. lime juice
- 2-3 Tbsp. adobo sauce adjust to taste
- 1 tsp. sugar
- pinch kosher salt
- Avocado, radishes, lettuce, tomatoes, cilantro, lime for garnish optional
Instructions
For The Barbacoa:
- Place a 2-2.5 lbs. beef chuck roast in a slow cooker. Pour 2 Tbsp. beef broth over meat.
- Mince 1 onion (any color).
- Add the minced onions on top of the meat. Add 1 tsp. Mexican oregano (Italian seasoning will also work), 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. cumin, ½ tsp. kosher salt and pepper, 2 Tbsp. lime juice, 1 Tbsp. vinegar, and 2-3 chopped chipotles in adobo,
- Cook the chuck roast for 4-5 hours on high or 6-8 hours on low.
For The Coleslaw:
- Combine ½ cup mayo, 3 Tbsp. lime juice, 2-3 Tbsp. adobo sauce, 1 tsp. sugar, and pinch of salt in a small bowl. Stir until completely combined.
- Add 5 cups of cabbage to a bowl and pour dressing over cabbage. Toss until completely coated. Place in refrigerator.
- Remove the meat when it has finished cooking. Shred with two forks and return the meat along with all the cooking juices to the slow cooker. Add one 8 oz. can tomato sauce and stir until combined.*Feel free to skim off any excess fat from the meat before adding the tomato sauce.
- To serve: Heat tortillas and place a generous helping of meat and coleslaw on each one. Garnish with chopped onion, cilantro, avocado slices, and a squeeze of fresh lime (optional).
Nicoletta @sugarlovespices
They look awesome! My husband would love them so flavorful due to all the nice spices and slow cooked meat!
Christine
Thanks, Nicoletta! Slow cooked meat is the best!
Megan
Do you use white or apple cider vinegar? Thanks!
Christine
Hi Megan - You can use either! I used apple cider vinegar but distilled white vinegar would work great as well.
Robbie - Caterers Yorkshire
Mexican food is my all time favourite. I've made variations of this dish in the past and i'm a huge fan. Will definitely try out your twist, anything with slow cooked meat is a great idea!
Christine
Mine, too! I could eat tacos every day. I hope you enjoy - slow cooked meat is the best!
Analida Braeger
There is nothing quote like a slow cooked beef with some awesome spices for tacos! You can feed a crowd with this dish! Thanks for sharing a great recipe!
Christine
That's true - Or you can just hog them to yourself. 🙂
Dominique | Perchance to Cook
Homemade tacos are the way to go!! Love how these require a slow cooker...the meat turns out so much more tender and flavorful that way. YUMMMM
Christine
So true - Thanks!
Elaine @ Dishes Delish
I like everything about this recipe. First off that you used a slow cooker, next the barbacoa beef and lastly the slaw. It all sounds so delicious and looks fabulous! Can't wait to try it!
Christine
Thanks, Elaine!
Recipesandyou
slow cooked meat or meals are indeed most juicy and flavorful. Thanks for sharing this amazing new idea of making Tacos with slow cooked meat. Loved your idea.
Christine
Thanks so much!
Rachelle @ Beer Girl Cooks
Ha! It sounds like you need a taco intervention!! But I think you can wait until these are gone because they look amazing!
Christine
I think you're totally right! 🙂
Ashley @ Big Flavors from a Tiny Kitchen
I'm a sucker for slaws - what a great topping for these tacos!
Christine
Me, too! Love a good coleslaw.
Amanda Mason
This looks amazing and I've never made tacos using chuck roast. Guess what I have in my freezer right now?!?! Guess what I'm having for dinner this week?!?! Yep - printing this recipe off right now! Thanks for this!!
Christine
Awesome - Hope you enjoy!
Kathryn @ FoodieGirlChicago
Love that you used a slow cooker for these! Perfect for taco Tuesdays!!
Christine
I think everyday is Taco Tuesday in my world. 🙂
April
I love slaw on tacos! Pork tacos are my favorite, I can just smell the wonderful spices! Nothing better than tender pork tacos!
Christine
The hardest part about slow cooker cooking is waiting to eat and being tormented by the awesome smells!
Tina Lindquist
This looks AMAZING:) I can almost smell this cooking in my crockpot now.
Christine
Thank you, Tina!
Paula
Novice chef here...
Could this be done in a pressure cooker???
Could Pork or chicken be used instead of beef or is that a whole different ballgame? Sounds delish as is, but i'm trying to accommodate non-beef eaters.
Christine
This could absolutely be made in a pressure cooker and would be much faster! Pork would be great in the slow cooker - It would be more like carnitas which are delicious. I have a similar recipe on my blog - It's titled Skillet Chipotle Chicken Tacos. This one can be made on the stove top or in the slow cooker and uses a lot of the spices in the barbacoa recipe. Here is the link: https://www.therusticfoodie.com/skillet-chipotle-chicken-tacos-with-mexican-crema/