Simple and tasty, Mexican Barbacoa Beef. Slow cooked in a savory, spicy (but not hot) sauce, with loads of fresh taco toppings. Make delicious Chipotle style Mexican Barbacoa Street Tacos.
In a large pot (or stovetop safe slow cooker crock) drizzle in 1-2 tablespoons oil. Heat over medium-high heat. Place chuck roast (or steak) carefully in the pot and sear (brown) on all sides, just a few minutes per side. Sprinkle with a little kosher salt.
In a medium mixing bowl; mix together your beef broth, tomato sauce, vinegar, lime juice, spices together. Once your beef is seared on all sides, transfer (if necessary) to the slow cooker or crock pot and pour over your broth mixture. Top the beef with your chopped onion and cover.
Cook on low for 5 hours. See notes for quicker or longer cooking times.
AVOCADO LIME DRESSING
In a blender place your peeled & seeded avocado, lime juice and yogurt. Whir until smooth. If necessary add water until a pourable consistency.
Note: If you use a smaller avocado and larger limes it will be really "limey" which I don't mind, but you may want to taste it after the juice of 1 lime, then add more as desired. Season with a little salt and pepper, to taste. Store in fridge, covered until ready to use.
ASSEMBLE THE TACOS
Prep your toppings in small bowls so each person may assemble their own tacos. Warm tortillas (I just warmed in 200 degree oven wrapped in a clean tea towel for 10 minutes). Remove meat from slow cooker, and using a sharp knife, slice or chop into bite size pieces.
Serve with a wedge of lime and fresh, chopped cilantro along with a drizzle of the Avocado Lime Dressing.
Notes
Other topping ideas:
Sliced olives
Roasted red peppers
Feta or Goat cheese, Mexican Shredded or other crumbly Mexican Cheese
TIP | Need to have this recipe ready sooner than 5 hours, for the first hour, cook on HIGH then lower to low for the next 3 hours. Additionally, this may be cooked on low for 6-8 hours.This recipe was moderately adapted from Jar of Lemons.