Crock Pot Barbecue Beef Tacos

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Just out of the press: a 4-ingredient shredded barbecue beef recipe that will blow your mind. Simply made in the crock pot, this barbecue beef recipe is excellent in tacos, enchiladas, burritos and more.

This publication is sponsored by Salsa de Rojo.

Did you assume that barbecue beef required 17 kazillions of ingredients, at least 3.2 days, the good news of mythical technicolor creatures and fairy magic dust? Because I did it. That is, until I made this recipe using only 4 ingredients, 5 minutes of time, my own illusions and a maximum of five from my neighbor.

Barbecue is a type of cooking method that originates from the Caribbean. Traditionally, barbecue meat is slowly cooked over an open fire (roasted, hence the name, barbecue), or in a hole dug in the ground. I didn't realize this until I set out to prepare it at home and realized that the authentic version is a far cry from how we do it today.

While I love the idea of ​​preparing a super traditional barbecue, I thought I'd bring you this incredibly easy version. Who knows? Maybe now that we know how little is needed, we'll barbecue more often!

Note: If you've converted to Instant Pot shapes, follow my recipe for Instant Pot Barbecue Beef!

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This recipe is so simple and silly that it is actually quite comical. When tasting barbecue meat, you will be surprised that the recipe only requires a few ingredients: it is one of those meals that you will happily make over and over again because it is not only pleasant, tender and tasty, but requires very little effort to come together.

Ingredients for tacos? I kept this party very simple. I served these tacos with microgreens and Hatch de Rojo organic chili sauce. You may remember me raving about the Red sauce in my post, How to Build the Best Healthy Bowls for Breakfast.

Unlike jars in jars, Rojo's artisan sauces are made in small batches with freshly cut premium ingredients, to always offer a fresh, authentic and homemade flavor. Rojo’s is cold processed and never cooked, helping to ensure anotherworldly freshness. With unique flavors like Fire Roasted, Zesty Garlic and Homestyle, plus a new organic line coming soon, sauces can easily be incorporated into a wide variety of dishes, from your favorite savory breakfast, to tacos, burritos and even salads.

The order of operations here is simple. Mix the adobo chiles with beef broth and cumin in a blender to create a sauce. Paste the meat in the slow cooker, pour the sauce, cover the puppy, put it on low heat and cook for 8 to 12 hours. I set up the recipe late one night and put it in the clay pot for 12 hours. Once the meat is done, destroy it and put it back in the pot to absorb some juices.

A couple of notes on the recipe: I used a bone-in meat roast and a beef roast as well, but you can really use any type of meat roast. I love the way both the roast and the brisket turned out because the marbled fat throughout the meat resulted in super tender minced beef. You can also add onions and garlic to the clay pot, but I made the recipe without it and thought it was crazy delicious without it.

When I barbecue and carnitas in a clay pot, I like to cut the shredded meat in a hot cast iron skillet to help make it a little crispy. To do this, simply heat the skillet over medium-high heat and once it's fully heated, use tongs to carefully add some of the grated barbecue beef. You may want to turn on the vent and use a splash screen, because grease will start to splatter anything like a helter-skelter. Let the meat sit, turning occasionally, until much of the liquid has burned and the meat has a little charcoal.

Paste it into warm tortillas, add some fresh microgreens and a tablespoon of Rojo sauce, and enjoy! With the upcoming Cinco de Mayo, I think this is the perfect dish to entertain friends and family. It produces enough to comfortably feed 6 (more like 8), and one of the best parts for cooking in a slow cooker is the minimal post-feast cleaning of the taco.

Because cooking should be one of the easiest things we do all day …


If you make these BBQ Beef Tacos, feel free to share a photo and tag @RecetasLatinas on Instagram!

Crock Pot Barbecue Beef Tacos

Servings: 6 to 8 people.


Veal barbecue:

  • 1 4 pound bone-in roast beef chuck

  • 2 cups beef broth

  • 2 chipotle peppers in adobo sauce

  • 1 tablespoon ground cumin

At your service:

  • heated corn or flour tortillas

  • microgreens

  • 1 15 ounce container Red Hatch Organic Chili Sauce


Prepare the barbecue beef:

  1. Put the meat in your clay pot and sprinkle with salt. Add the broth, chilies in marinade sauce, and ground cumin to a blender and blend until smooth. Pour this mixture into the pot and cover. Set it on low for 8 to 12 hours.

  2. When the barbecue meat is done, transfer the roast beef to a cutting board and use two forks to mash it. Transfer the shards to the clay pot for 15 minutes (or more) to absorb the juices.

Prepare the tacos:

  1. If you love crispy barbecue meat, heat a cast iron skillet over medium-high heat. Transfer some of the barbecue beef (enough for 1 layer) to the hot skillet and cook, stirring every 2 minutes or so, until meat is crisp, about 6 to 8 minutes total . Repeat this process until you have enough crispy meat to serve. If it's okay with tender minced meat, you can skip this step and go straight to taco formation.

  2. Heat up your choice of flour or corn tortillas. Load the tortillas with barbecue beef and micro greens, and top with the Rojo sauce.


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