Crockpot Barbacoa Tacos With Fresh Pico de Gallo

How often do you scroll through Pinterest, finding gorgeous photos of food that you want to make someday….but those recipes end up remaining “stuck” on Pinterest, never to make an appearance in your kitchen?

 
I have so many recipes that I want to make, thanks to Pinterest, but I tend to stick with a lot of the old favorites that I’ve been making for ages. I’ve committed to trying more of the recipes I find on Pinterest – and of course, when I find a new recipe that my family loves, I love to share it here!

I hesitated to feature this particular pin for Barbacoa for this month’s #PinterestRemakes simply because the original author, Gimme Some Oven, is one of my most-admired food bloggers. Her images are gorgeous and, frankly, her recipe did not need any improvement. But, as luck would have it (you can call it good luck or bad luck, depending on how you look at it), I was missing a few of the key ingredients for her recipe, but had enough of them to justify making it anyway.

 
The first ingredient that we were missing was chipotles in adobo sauce. But….I had a jar of adobo sauce in the fridge AND some dried chipotles in my cupboard. I figured that the dried chipotles would soften up during the 6-8 hours of slow cooking. I wasn’t missing the can of chopped green chiles, but I had some frozen, chopped hatch chiles and love to use them whenever I can. Hatch chiles are hard to find fresh (they have a short “in-season” time) but I almost always have some on hand in the freezer.

And the third “change” that I made to the recipe was to add the pico de gallo, which is one of my favorite things to add to a shredded meat taco. Pico de gallo is such a fresh taste, and it always enhances the flavors of meat for me.

The tacos were a hit with the entire family and we’re definitely making it again!

Slow Cooker Barbacoa Tacos with Fresh Pico de Gallo

5.0 from 2 reviews

Crockpot Barbacoa Tacos With Fresh Pico de Gallo #PinterestRemakes

 

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Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

The flavors in this slow-cooked barbacoa combine perfectly with the cool, fresh taste of homemade pico de gallo.

Author: Lolli

Ingredients

BARBACOA

• 3 pounds chuck roast, cut into medium chunks (bigger than bite-sized)
• 4 cloves garlic, minced
• 2 dried chipotle peppers, chopped
• ¼ cup adobo sauce
• ⅓ cup chopped hatch chiles OR 1 (4-ounce) can chopped green chiles
• 1 cup white onion, finely chopped
• ¼ cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• ¼ tsp ground cloves
• ½ cup beef broth

PICO DE GALLO

• 4 medium ripe tomatoes, chopped
• 1 medium white onion, chopped
• ¼ cup chopped fresh cilantro (or to taste)
• 2 cloves garlic, minced
• 1 teaspoon lime juice
• 1 teaspoon sea salt
• 1 teaspoon pepper

Instructions

1. Combine all barbacoa ingredients (chuck roast through beef broth) in slow cooker and toss lightly. Cover and cook on low for 6-8 hours or high 3-4 (I highly recommend planning ahead and cooking on low - the results are worth it!).
2. While barbacoa is cooking, prepare the pico de gallo by adding chopped tomatoes, onion, cilantro, garlic, lime, salt and pepper in a medium mixing bowl. Toss gently and refrigerate, covered, til ready to serve. I recommend preparing the pico at the beginning of the barbacoa cooking time to allow the flavors to combine.
3. When meat is finished cooking, shred with 2 forks (mine was so tender that I this step was very easy). Remove bay leaves and discard. Return shredded beef to crock pot with juices and turn heat to high for about 10-15 minutes.
4. Serve barbacoa in a soft tortilla shell with hot rice, pico de gallo, and any other toppings that suit your taste: cilantro, sour cream, guacamole, etc.

3.2.2925

For more Pinterest Remakes, visit a few of my favorite blogs (I love the variety this month!):

• Overnight Oats Recipe with Yogurt by Confessions of an Overworked Mom
• DIY Serving Tray by Homemaking Hacks
• Pumpkin Mini Baked Donuts Recipe with Apple Sauce by Our Family World
• DIY Whipped Body Butter by My So Called Balanced Life
• DIY Skin Detox Body Scrub by Oh So Savvy Mom
• Apple Nachos with Peanut Butter and Chocolate by Mom Always Finds Out
• Pinterest Inspired Bud Vase – A Simple DIY Craft by Three Different Directions
• DIY Spring Clothespin Wreath by Simply Southern Mom
• Oatmeal Energy Balls Recipe by Sweep Tight
• Thumbprint Birthday Cards by Upstate Ramblings
• DIY Nail Art: Easy Geometric Style by LW Vogue

© 2015, Food Fun Family. All rights reserved.

About Lolli

Lolli has written 3740 post in this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)

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