Slow Cooker Barbacoa Beef with Cilantro Lime Sour Cream

Did anyone else’s meal prep totally fall off once the warm weather hit? I’m not exactly sure what it was… The special dinner for my birthday, a couple extra days off work for the Memorial Day holiday, a few too many trips to Ramone’s for ice cream. I can’t pin point it exactly, but when Memorial Day rolled around we had no food in our fridge and no meals prepped to get us through the coming week. We improvised and made these delicious tarts which were thankfully very satisfying and helped use up a bunch of random leftovers.

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However, by Tuesday evening the leftovers had been exhausted and our situation was getting more dire. I was still feeling that lag you experience after having too many consecutive days off in a row and needed something super simple to bring to work for lunch this week. My brain was screaming SLOW COOKER.

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I wanted a recipe that was ridiculously easy to make but also made my mouth water. My first thought was Beer Braised Pork Carnitas, but since I’ve made that about 37 times so far this year I let my mind wander a bit more.

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And it wandered all the way over to these tasty barbacoa beef tacos. A simple spice rub followed by a quick sear on the roast and it’s off to the crock pot along with some onion, garlic, chiles in adobo, limes, cilantro and beef broth. 4-5 hours later, you have shredded barbacoa fit for a king. Or a queen!

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I know it’s saying A LOT, but this barbacoa beef rivals that of Chipotle! There I said it so I can’t take it back.

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Slow Cooker Barbacoa Beef with Cilantro Lime Sour Cream

  • Servings: 8-10
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Ingredients

For the tacos:

  • 2 lbs. beef chuck roast
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper
  • pinch of cayenne pepper
  • 1 large red onion, diced
  • 5 cloves garlic, minced
  • 32 oz. beef broth
  • 2 teaspoons diced chiles in adobo
  • 1/4 cup fresh chopped cilantro
  • 2 limes

For the sauce:

  • 1 cup sour cream
  • 1/2 cup fresh cilantro
  • juice of 3 limes
  • zest of 1 lime
  • pinch of cayenne
  • Kosher salt
  • fresh cracked pepper

Directions

Heat two tablespoons olive oil in a large saute pan over medium high heat. In a small bowl combine chili powder, cumin, salt, garlic powder, black pepper and cayenne. Rub spice mixture all over the surface of the roast. Sear all sides of the roast, cooking each side for about 2-3 minutes or until the entire outside of the roast is seared nice and dark golden brown. Add roast to the slow cooker.

Without wiping out the pan, turn heat down to the medium and add onion to the pan. Cook for about 4 minutes, stirring frequently. Then add garlic and cook for another minute or so. Add onion and garlic to the slow cooker. Then add beef broth, chiles in adobo and cilantro to the slow cooker. Cut limes in half widthwise and squeeze juice into the slow cooker, then add the rinds of the limes in as well. Cover and cook on high for 4 hours, or until beef is fall apart tender.

While the roast is working it’s magic, add the sauce ingredients to a food processor. Pulse until cilantro is well minced and ingredients are combined. Season to taste with salt and pepper. Refrigerate until ready to serve.

Remove beef from crock pot and shred using two forks. Serve with flour tortillas, Cilantro Lime Sour Cream, fresh pico de gallo, diced onion and fresh cilantro.

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