Beef Barbacoa Tacos

When Taco Tuesday and Cinco de Mayo fall on the same week, it’s a great excuse for even more tacos on the menu! These are amazing and what an absolute treat of a meal! 90% hands off and 100% amazing. A great weeknight or weekend meal for a crowd.

Serves 4, 2 tacos each

Ingredients:

2 lbs beef chuck roast

1 medium shallot, diced

4 garlic cloves, minced

1 cup beef or chicken broth

1 1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp celery salt

3 tsp cumin

2 tsp paprika

1 tsp chili powder

1 tsp oregano

1 tbsp cilantro

Juice of 1 lime

8 tortillas, corn or flour

Garnish:

Mango, peeled and diced

Angel hair coleslaw or shredded lettuce

Cojita cheese, crumbled

Fresh cilantro, chopped

Pickled red onions or shallots

Avocado cream, see recipe below

Directions:

Cut beef into 4-6 large sections. Place in bottom of crockpot with garlic and shallots. Pour broth and squeeze lime around beef.

In a small bowl, combine spices from salt through cilantro. Sprinkle over beef.

Set crock pot on low for 8 hours. When finished, shred with two forks in crock pot.

Using tongs, spread shredded beef out on cookie sheet. Place directly under broiler for 7-8 minutes to gently crust and crisp edges.

While beef is broiling, warm tortillas.

Set up shredded beef, tortillas and toppings allowing everyone to build their own tacos.

Serve with side of beans or rice.

Avocado Cream⁣

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Ingredients:⁣

2 avocados, pitted and diced

½ cup sour cream⁣

½ cup avocado mayonnaise ⁣

1 Tbsp lime juice⁣

Dash of kosher salt and pepper⁣

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Directions:⁣

Place all ingredients in food processor or blender. Blend until well combined.