• Recipes
  • Health
  • Beauty
  • Charlotte
  • Podcast
  • About Lindsay

SevenLayerCharlotte

July 26, 2016

Beef Barbacoa Tacos Recipe with Toppings

July 26, 2016

Ever wish you could eat tacos for every meal?  With a margarita, of course.  And chips, guacamole, and queso, too!   I’m sure that isn’t just me!  Truth be told, I ordered these taco holders simply because we love tacos so much!  Mexican food is always a hit in our house, and these Beef Barbacoa Tacos with toppings were the same.   The taco toppings include Avocado Crema, Pickled Red Onions, and Feta.  The coconut rice with black beans and cilantro was a crowd-pleasing side dish as well.  This will be a repeat recipe, without a doubt.  Major bonus: the beef is slow-cooked in the crock pot!  Beef barbacoa is a little smoky and spicy, but since our 3 year old ate them, I’d say the flavor is not too strong.

These ingredients can be used for tacos, burritos, burrito bowls, and Mexican salads.  Beef barbacoa would also be a killer nacho ingredient!  I served ours on grilled corn tortillas and added a squeeze of lime and fresh cilantro.  If you make tacos often, add this recipe to your next weekly meal plan.  Oh, and order some taco holders to make the meal even more fun!

The Beef Barbacoa is mostly inspired by this delicious recipe by Gimme Some Oven.  I tweaked it some, and included my version of her recipe below.  I also included the recipes for Avocado Crema, Pickled Red Onions, and Coconut Rice.

beef barbacoa crock pot recipe

I could eat this meal multiple times per week.  And don’t be surprised if you see these taco holders in many future recipe posts.  Who needs Chipotle when you have this meal?!

beef barbacoa crock pot recipe with coconut rice

beef barbacoa crock pot recipe

Here are all of the recipes: Beef Barbacoa | Avocado Crema | Coconut Rice | Pickled Red Onions

Print Recipe
Beef Barbacoa Recipe
This recipe is originally be Gimme Some Oven, and it is fantastic! I re-wrote it to include my changes, but the credit belongs to her. This is a slow cooker recipe, so let your crock pot do all of the work! Here is her original recipe: http://www.gimmesomeoven.com/barbacoa-recipe/
Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 6-8 hours
Servings
people
Ingredients
  • 3.5-4 pounds beef chuck roast cut into 2-inch pieces (tender chuck roast worked best)
  • 1 1/2 Tbsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 Tbsp coconut oil
  • 4 cloves garlic
  • 1 small yellow (sweet) onion diced
  • 2 chipotles in adobo sauce
  • 1/4 cup lime juice fresh
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 1/2 cup beef stock
  • 3 bay leaves
Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 6-8 hours
Servings
people
Ingredients
  • 3.5-4 pounds beef chuck roast cut into 2-inch pieces (tender chuck roast worked best)
  • 1 1/2 Tbsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 Tbsp coconut oil
  • 4 cloves garlic
  • 1 small yellow (sweet) onion diced
  • 2 chipotles in adobo sauce
  • 1/4 cup lime juice fresh
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 1/2 cup beef stock
  • 3 bay leaves
Instructions
  1. After cutting the beef, season the pieces on two sides with salt and pepper. Heat half of the coconut oil in a large skillet or ceramic pot (think Le Creuset style). Once the oil is hot, sear the beef until browned on each side. This will take several batches.
  2. While the beef is browning, combine all of the ingredients from the garlic through the ground cloves in a food processor. (garlic, onion, chipotles, lime juice, vinegar, cumin, oregano, salt, and cloves) Blend until pureed.
  3. Add the pureed mixture to a large crock pot. Then add the beef stock and the bay leaves.
  4. Once the beef is browned, add it to the crock pot. Cook on low for 6-8 hours (mine was cooked in 6.5 hours). Make sure it is easy to shred. Shred the beef with two forks, and keep in the sauce.
  5. Serve in tacos, in burritos, on a burrito bowl, or Mexican salad. This beef can also be made ahead and reheated the next day, or even frozen!
Share this Recipe
 
Print Recipe
Avocado Crema
This creamy sauce pairs perfectly with any Mexican dish: tacos, burritos, enchiladas, salads. It is also fantastic for dipping!
Course Main Dish, Sauce
Cuisine Mexican
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 whole avocado
  • 1 1/2 limes juiced
  • 1/2 tsp salt
  • 1/2 cup cilantro stems removed; loosely packed 1/2 cup
Course Main Dish, Sauce
Cuisine Mexican
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 whole avocado
  • 1 1/2 limes juiced
  • 1/2 tsp salt
  • 1/2 cup cilantro stems removed; loosely packed 1/2 cup
Instructions
  1. Combine all ingredients in a food processor or blender. Mix until the cilantro is mostly chopped and the mixture is creamy. If not serving right away, place in a plastic container. Cover the avocado crema directly with plastic wrap, then add the lid.
Share this Recipe
 
Print Recipe
Coconut Rice
This rice is creamy, it cooks quickly, and it is a great match for Mexican food.
Course Side Dish
Cuisine Asian, Mexican
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 cup jasmine rice rinsed and drained
  • 3/4 cup coconut milk full fat
  • 1 cup water
  • 1/2 tsp salt
Course Side Dish
Cuisine Asian, Mexican
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 cup jasmine rice rinsed and drained
  • 3/4 cup coconut milk full fat
  • 1 cup water
  • 1/2 tsp salt
Instructions
  1. Once the rice is rinsed, add it along with the water, coconut milk, and salt to a saucepan.
  2. Bring to a boil slowly then reduce to a simmer. While it is heating up, stir the rice so that it doesn't stick to the bottom of the pan.
  3. Simmer on low-medium heat for 12-15 minutes. Season with more salt, pepper, cilantro, and lime if desired.
Share this Recipe
 
Print Recipe
Pickled Red Onions
These are quick-pickled onions that work well as a taco topping. They pair well with Beef Barbacoa.
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Passive Time 1 hour
Servings
people
Ingredients
  • 1/2 red onion sliced very thin
  • 2 cups boiling water
  • 1/2 cup rice vinegar or apple cider vinegar
  • 1/2 tsp sugar
  • 1/2 tsp salt
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Passive Time 1 hour
Servings
people
Ingredients
  • 1/2 red onion sliced very thin
  • 2 cups boiling water
  • 1/2 cup rice vinegar or apple cider vinegar
  • 1/2 tsp sugar
  • 1/2 tsp salt
Instructions
  1. Place the vinegar, sugar, and salt in a heat-proof jar. Stir until the salt and sugar are dissolved.
  2. Place the sliced red onion in a fine-mesh strainer. Pour the hot water slowly over the onions. This softens them and helps them "pickle" more quickly.
  3. Add the onions to the jar of vinegar. Place the sealed jar in the refrigerator for at least an hour. Serve as a topping for tacos or burrito bowls.
Share this Recipe
 

 

Related

Posted by Lindsay 4 Comments
Filed Under: Dinner, Gluten Free, Mexican, Recipes, Uncategorized Tagged: Avocado, beef barbacoa, crock pot recipe, Mexican dinner, slow cooker, taco dinner, taco recipe, tacos

Comments

  1. Stephanie Spring says

    July 26, 2016 at 11:42 pm

    I just looked at my husband and said that we haaaaave to try these! My mouth is already watering!

    Reply
  2. Megan Baker says

    July 28, 2016 at 2:29 pm

    There is a restaurant here in Charleston that has THE BEST beef barbacoa quesadillas! I’ll have to try this recipe so I can try to replicate at home!

    Reply
  3. elevationhomeschoolers says

    March 4, 2017 at 3:39 pm

    So so good Lindsay!!! I made for dinner last night and even Kannon went to town on his! 🙂

    Reply

Trackbacks

  1. Friday Favorites and Thoughts on Charlotte - says:
    September 23, 2016 at 11:08 am

    […] be home some lately.  Dinner last night was Sesame Ginger Salmon (recipe from Damn Delicious) with Coconut Milk Rice and Roasted Ginger Asparagus (recipe details on […]

    Reply

Leave a Reply Cancel reply

Receive Blog Posts via Email

Categories

Archives

About Lindsay

Charlotte native, wife to my college sweetheart, and mama to two little boys! Passionate about healthy eating, family-friendly recipes, entertaining, and overall wellness. Often found in my kitchen, surrounded by toy cars and chaos created by my sons! Rely heavily on coffee, dry shampoo, prayer, and texts with my girlfriends.

Theme by 17th Avenue · Powered by WordPress & Genesis