Barbacoa Tacos
Slow-cooked chipotle beef cheek tacos with pickled red onion and avocado — beef cheek (or a well-marbled chuck roast) is what gives this its signature fall-apart texture after a long, low cook.
Ingredients
Instructions
Blend the chipotles in adobo with the garlic, cumin and oregano into a rough paste.
Toss the paste with the beef and broth in the slow cooker so the meat is evenly coated.
Cook on low for 8 hours, until the beef shreds apart with almost no resistance from a fork, then shred it directly in the cooking liquid so it soaks up extra flavour.
Warm the corn tortillas in a dry pan until pliable, then pile in the beef and top with pickled red onion, avocado and cilantro.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.