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For my slow cooker honey chipotle barbacoa tacos, I use these main ingredients: - 2 lbs beef chuck roast, cut into large chunks - 1/4 cup honey - 3 tablespoons chipotle peppers in adobo sauce, minced - 4 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup beef broth - 1 onion, quartered - 8 corn tortillas This mix makes the beef tender and full of flavor. The honey gives a sweet touch. The chipotle adds a nice kick. Together, they create a rich taste that excites the palate. You can add these optional toppings to your tacos for extra flavor: - Fresh cilantro, chopped - Diced onions - Avocado slices - Crunchy cabbage slaw - Lime wedges for serving Each topping adds a unique twist. The cilantro brightens the dish, while avocado brings creaminess. Lime adds a zesty hit that balances the sweetness of the honey. For this recipe, you will need: - A slow cooker - A large bowl for mixing - Two forks for shredding the beef - A skillet or open flame for heating tortillas Using a slow cooker is key here. It keeps the beef moist and allows the flavors to blend. This equipment makes the process simple, letting you enjoy delicious tacos with ease. To start, grab a large bowl. In that bowl, mix together 1/4 cup honey, 3 tablespoons of minced chipotle peppers, and 4 minced garlic cloves. Add 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Sprinkle in 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir well until it forms a smooth marinade. Now, take your 2 pounds of beef chuck roast cut into chunks. Rub the marinade all over the beef pieces. Make sure each piece is fully coated. This step adds lots of flavor. Let it sit for at least 15 minutes, or longer if you can. If you have time, marinating overnight in the fridge works wonders. Next, place a quartered onion at the bottom of your slow cooker. This creates a nice base for the meat. Then, add the marinated beef on top of the onions. Pour in 1/4 cup of beef broth. Cover the slow cooker and set it to low for 8 hours or high for 4 hours. When it’s done, the beef should be very tender and easy to shred. Once cooked, use two forks to shred the beef. Return it to the slow cooker and mix it with the juices. This helps soak up all that delicious flavor. Finally, warm your corn tortillas on a skillet. Fill each tortilla with the shredded barbacoa and add fresh cilantro. Serve with lime wedges for a zesty touch. Enjoy your tasty tacos! To get tender meat, choose beef chuck roast. This cut has enough fat for flavor. Marinate the beef well. The honey and chipotle mix helps break down the meat. Cooking on low heat for eight hours gives the best results. You can also cook it on high for four hours. But low and slow is the way to go for melt-in-your-mouth goodness. When the beef is cooked, let it rest for a few minutes. This helps keep the meat juicy. Use two forks to shred the beef. Pull the meat apart in long strands. Mix the shredded beef back in with the juices. This adds flavor and moisture. It makes every bite delicious. Slow cookers often have low and high settings. The low setting cooks for a longer time. It’s perfect for tougher cuts like chuck roast. The high setting cooks faster but can dry out the meat. If you are short on time, use high, but check the meat often. Always ensure the beef cooks until tender. That’s the key to great tacos! {{image_2}} You can enjoy barbacoa in many ways. The traditional version uses simple spices and beef. The spicy version adds more chipotle peppers for heat. You can adjust the chipotle amount to fit your taste. If you like a milder flavor, use less. For extra kick, add more. This way, you can make it just right for your family. If you do not have a slow cooker, try the Instant Pot. It cooks the beef fast while keeping it tender. Set it to high pressure for about 60 minutes. You can also cook it in the oven. Place the beef in a Dutch oven with the marinade. Cover it and bake at 300°F for about 3 hours. Both methods work well, but the slow cooker gives a deeper flavor. Barbacoa is not just for beef. You can use pork shoulder for a different taste. Chicken thighs also work well and cook faster. For a lighter option, try using turkey. Each protein gives a unique flavor. Adjust the cooking time based on the meat you choose. No matter which one you pick, it will be delicious! To store leftovers, let the barbacoa cool first. Place it in an airtight container. Keep it in the fridge for up to three days. If you have extra tortillas, store them separately. This keeps them fresh and soft. You can freeze the barbacoa for later meals. Place the cooled meat in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. It will last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Reheat the barbacoa in a skillet over medium heat. Add a splash of beef broth to keep it moist. Stir it often until it's hot. You can also microwave it, covering the bowl with a damp paper towel. This helps retain moisture and warmth. Enjoy it in fresh tortillas with your favorite toppings! Yes, you can! While beef is the classic choice, you can use pork, chicken, or lamb. Each meat brings its own flavor. Pork shoulder works well, offering a similar texture. Chicken thighs also shred nicely and cook faster. Just adjust cooking times based on the meat. You can keep leftovers in the fridge for about three to four days. Make sure to store them in an airtight container. This helps keep the flavor fresh. If you want them to last longer, consider freezing. These tacos pair well with many sides. Try serving them with: - Diced onions - Avocado slices - Crunchy cabbage slaw - Refried beans - Mexican rice Each adds a nice touch and extra flavor. Absolutely! You can prepare the barbacoa a day in advance. Just store it in the fridge. When ready to serve, warm it up on the stove or in a microwave. This makes your taco night easy and stress-free! This post covered the key steps to make tasty barbacoa tacos. You learned about main ingredients, optional toppings, and needed equipment. I walked you through easy steps for marinating and slow cooking. We also shared tips to ensure tender meat and offered variations, including different proteins. Barbacoa tacos are fun to make and enjoy. With practice, you’ll serve great meals everyone will love.

Slow Cooker Honey Chipotle Barbacoa Tacos

Get ready to spice up taco night with Slow Cooker Honey Chipotle Barbacoa Tacos! This mouthwatering recipe features tender beef chuck roast marinated in a sweet and smoky blend of honey and chipotle peppers. Perfect for busy days, simply let your slow cooker do the work while you prepare delicious sides. Click through for the full recipe and serve these flavorful tacos at your next gathering! Your taste buds will thank you!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1/4 cup honey

3 tablespoons chipotle peppers in adobo sauce, minced

4 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup beef broth

1 onion, quartered

8 corn tortillas

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

In a large bowl, combine honey, minced chipotle peppers, garlic, cumin, smoked paprika, salt, and black pepper. Mix well to form a marinade.

    Rub the marinade evenly over the chunks of beef chuck roast, ensuring all pieces are well coated.

      Place the quartered onion at the bottom of the slow cooker to create a bed for the meat.

        Add the marinated beef on top of the onions and pour in the beef broth. Ensure the beef is positioned in a way that the onions are still visible, creating a flavorful base.

          Cover the slow cooker and set it on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded.

            Once cooked, remove the beef from the slow cooker and shred it using two forks.

              Return the shredded beef to the slow cooker, mixing it with the juices to soak up the flavor.

                To serve, heat the corn tortillas on a skillet or over an open flame until warm and slightly toasted.

                  Fill each tortilla with the shredded barbacoa, and top with fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.

                    Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 4-6

                      - Serving Suggestions: Serve alongside toppings such as diced onions, avocado slices, or a crunchy cabbage slaw for added texture and flavor!