Chuck Roast

Mini Tacos with Barbacoa

Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 8-12

Looking for an easy slow cooker appetizer to serve at your next gathering? These mini tacos made with Natural Angus chuck roast barbacoa are incredibly flavorful and totally customizable. Elevate your appetizers with this recipe!

Ingredients

3 lbs Aspen Ridge chuck roast

Salt and pepper

2 Tbsp vegetable oil

1 C beef broth

1 small onion, finely chopped

2 bay leaves

4 chipotle chiles in adobo

6 garlic cloves

1 ½ Tbsp cumin

1 Tbsp dried oregano

¼ tsp ground cloves

¼ C fresh lime juice

1 bag scoops tortilla chips

1 bag shredded lettuce

1 bag shredded Mexican cheese

1 jar salsa

1 avocado

1 bunch cilantro

Preparation

  1. Combine all ingredients into a slow cooker. Toss to combine. Cover and cook on low for 6-8 hours, or high for 3-4 hours, until beef is tender and falls apart easily when shredded with a fork.
  2. Shred beef with two forks. Toss beef with juices, cover, and let rest for 10 minutes. Remove bay leaves.
  3. Top chips with barbacoa.
  4. Add assorted toppings.