Slow Cooked Barbacoa Tacos with Cucumber Cilantro Slaw and Avocado

Bold, Smoky, and Melt-in-Your-Mouth: The Barbacoa Tacos You’ll Crave!

Slow Cooked Barbacoa Tacos

Get Ready To Indulge!

A dear friend recently asked me for a recipe I had shared on my previous website. I realized I hadn't transferred it to this new one, and now feels like the perfect moment to do it. This recipe is not just a great way to gather with family and friends; it's incredibly simple to prepare and utterly delicious.

Barbacoa: A Festive Delight

There’s something undeniably festive about Slow Cooked Barbacoa Tacos. The moment you take a whiff of the deep, smoky spices wafting through the air, it feels like a celebration. The tender, melt-in-your-mouth brisket practically begs to be savored, drawing everyone to the table in anticipation. I love serving this dish at dinner parties or special occasions, but its surprisingly easy preparation makes it just as perfect for a cozy weekend meal at home.

I hope you enjoy it as much as my family has enjoyed it over the last 15 years!

Karista

Slow Cooked Barbacoa Tacos

Slow Cooked Barbacoa Tacos with Cucumber Cilantro Slaw and Avocado

Ingredients

• 3-4 lbs. Brisket

• Salt and pepper

• 1 tablespoon vegetable oil

• 2 limes juiced

• 2 chipotle peppers in adobo sauce

• 4 cloves garlic, smashed

• 1 large onion, sliced

• 1 stick of cinnamon

• 1 bunch fresh cilantro

• ½ cup tomato sauce

• 1 cup beef broth

• 1 tablespoon red wine vinegar

• 1 bay leaf

• 2 cups Napa cabbage, shredded (or a bag of ready-made slaw for less prep)

• 1 cup cilantro leaves, lightly chopped

• ½ cup diced cucumber

• ½ cup mayonnaise

• 1 lime juiced

• 1 teaspoon sugar

• Dash of hot sauce

• ½ cup cotija cheese, crumbled

• 1 avocado, sliced

• 8-12 Corn Tortillas

• Lime Wedges

Directions

1. Pre-heat a slow cooker on high. 

   
   

2. Season the brisket with salt and pepper. 

   
   

3. Add one tablespoon of vegetable oil to a large skillet over medium high heat. When the skillet is hot, brown the brisket on both sides and then transfer to the slow cooker.  Turn the slow cooker on low.

   
   

4. Add the lime juice, chipotle peppers, smashed garlic, sliced onion, cinnamon stick, fresh cilantro, tomato sauce, beef broth, vinegar and bay leaf to slow cooker.  Place the lid on the slow cooker and cook for 6-7 hours or until the brisket is fork tender. 

   
   

5. Once the brisket is done, shred the meat and place it back into the cooking liquid until ready to use.

   
   

6. To make the slaw, whisk together the mayonnaise, lime juice, sugar and hot sauce.  Toss together the shredded cabbage, cilantro leaves and diced cucumber and then toss the slaw with the lime dressing.  

   
   

7. Place the slaw in warm corn tortillas and then top with the Barbacoa.  Sprinkle with cotija cheese and a slice of avocado.  Serve with lime wedges.