Happy Cinco de Mayo! These Slow Cooker Barbacoa Mexican Street Tacos are the perfect dish to celebrate with. First off, I want to make sure you know the true reason for celebrating this day. It’s not Mexico’s Independence Day, that is September 16th. It’s the day that Mexico defeated the French in Puebla, Mexico. The battle was over a debt dispute and Mexico was massively victorious. The commemoration of this battle isn’t really that widely celebrated in Mexico, except for in and around Puebla. It’s actually vastly more popular here in the United States. That’s because we’ll take any excuse to eat great food and drink tasty adult beverages! I also think it’s because it’s fun to say Cinco de Mayo.
So history lesson over, back to the street tacos! To make authentic Barbacoa you would need to dig a big pit, light some coals and slow cook a sheep’s head. I’m guessing you don’t have the time or the knowhow for that. Don’t worry, neither do I! So what’s the next best thing? A slow cooker and a 3 pound chuck roast! This beef is slowly cooked with just a few ingredients until it shreds apart. Very simple and super delicious!
There are a lot of recipes for Barbacoa floating around, but they’re pretty much all the same. Some even call it a Chipotle Barbacoa copycat recipe. I’ve never actually had shredded beef at Chipotle because I always get the chicken. I guess I’ll have to try it now! I followed Barbacoa Recipe by Ali from gimmesomeoven.com. The most time consuming part of this recipe was cutting the roast into chunks. Mostly everything else just gets tossed right in and the slow cooker does all the work.
The Verdict: Delicious! Delicious! Delicious! I made this for game night and everyone went back for seconds! I had no leftovers (sadly)! This recipe is definitely going into regular rotation for us!
Changes and Ideas for the Future: None! They are perfect! I made a toppings bar like you would for any taco night with diced tomatoes, onions, lettuce, cheese, salsa and sour cream. We also had some Tapatío hot sauce on hand to make it spicy! Yum! I used corn tortillas since they don’t use flour tortillas in Mexico. You might want to switch it out or have both on hand. That was the only critique I got from the crew.
Does this sound like a recipe you want to try? You’d be crazy not to! Don’t forget to check out www.gimmesomeoven.com for some more great recipes!