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Slow Cooker Beef Barbacoa Tacos with Tomatillo Salsa Recipe

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This recipe for Slow Cooker Beef Barbacoa Tacos with Tomatillo Salsa is from Young Women Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beef Barbacoa:
2 1/2 - 3 lb. chuck roast
1 onion, chopped
4 chipotle chilies in adobo sauce, chopped
2 Tbsp chili powder
1 tsp cumin
1-2 tsp salt
1 tsp pepper
1 - 14 oz can beef broth

Tomatillo Salsa:
1 lb fresh tomatillos, husked
1/4 bunch cilantro
1/12 jalapeño
1 Tbsp fresh lime juice
1 tsp salt
2 Tbsp sugar

Toppings:
1-2 avocados, sliced
4 oz queso fresco, crumbled
20 small corn tortillas
Directions:
Directions:
Place chuck roast, onion, chipotles, chili powder, cumin, salt, pepper, and beef broth in slow cooker. Cook on low for 8 hours or on high for 5 hours. After the meat is tender, shred into bite-size pieces.
Heat oven to 400º. Place tomatillos (remove husk) on baking sheet and bake for 12-15 minutes or until soft. Place in blender or food processor with cilantro, jalapeño, lime juice, salt and sugar. May add more sugar depending on preference. The sugar cuts the acidity of the tomatillos. Let chill.
Top two corn tortillas with beef, queso fresco, avocado, and tomatillo salsa.
May soften corn tortillas by wrapping in slightly damp paper towel and placing in microwave for 20-30 seconds.

 

 

 

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