Crispy Crockpot Barbacoa Tacos
Servings: 10
Ingredients
Barbacoa
- 3 lb chuck roast trimmed into chunks
- 1 T chili powder
- 1 t cumin
- 1 t oregano
- 1 T onion powder
- 1 T garlic powder
- 1 t black pepper
- 1 t salt + extra
- 1 T lime juice
- 1-2 chipotle peppers in adobo sauce canned
Tacos
- corn tortillas
- chopped radish
- chopped onion
- chopped cilantro
- lime wedges
- green salsa
Instructions
- Place all barbacoa ingredients in crockpot on high for 4 hours or low for 8 hours.
- Shred beef with two forks in the crockpot.
- Spread out a single layer of meat on rimmed baking sheet and broil in the oven for 5 minutes (or in the air fryer at 400) to get the meat slightly crispy.
- While the meat is in the oven, warm the corn tortillas in the microwave.
- Serve on corn tortillas with onion, radish, cilantro, lime wedges, and salsa.
Notes
You can add cheese to the toppings for these tacos, but I don't miss it if you want to leave it dairy free! Make sure you've got some yummy salsa and other toppings- the onion and radish are great!
For gluten free tacos, make sure the tortillas and any spices you're using are certified gluten free.