Description
Delicious and tender Barbacoa Beef Tacos featuring slow-cooked, marinated beef chuck roast, crispy golden hash browns, and a creamy avocado cilantro dressing. Perfectly balanced with smoky chipotle flavors and tangy lime, these tacos offer a satisfying Tex-Mex experience ideal for a comforting meal.
Ingredients
Beef & Marinade
- 2 lbs beef chuck roast, well-marbled
- 2 dried chipotle peppers
- 4 cloves garlic
- 2 tsp cumin
- Salt, to taste
- 2 tbsp lime juice (for marinade)
Hash Browns
- 3 cups frozen hash browns, shredded style
Avocado Cilantro Dressing
- 2 ripe avocados
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Serving
- Taco shells for serving
Instructions
- Prepare the marinade: Blend chipotle peppers, garlic, cumin, salt, and 2 tablespoons of lime juice together until smooth. Coat the beef chuck roast thoroughly with this marinade. For best flavor, marinate the beef overnight or at least 2 hours before cooking.
- Slow-cook the beef: Place the marinated beef in a slow cooker and cook on low heat for about 8 hours until the meat is fork-tender and easily shredded.
- Cook the hash browns: While the beef is finishing, cook the frozen shredded hash browns in a skillet over medium heat until they turn golden and crispy.
- Make the avocado cilantro dressing: About 30 minutes before serving, blend the ripe avocados, sour cream, remaining 2 tablespoons lime juice, and chopped cilantro into a smooth, creamy dressing.
- Assemble the tacos: Warm the taco shells as per package instructions. Layer each shell with crispy hash browns, generous shredded barbacoa beef, and a drizzle of avocado cilantro dressing. Serve immediately for best taste and texture.
Notes
- For deeper flavor, marinate the beef overnight but a minimum of 2 hours works well.
- Using well-marbled chuck roast ensures tender juicy meat after slow cooking.
- You can substitute sour cream with Greek yogurt for a lighter dressing.
- Warm the taco shells before serving to improve texture and prevent breaking.
- Leftover beef can be refrigerated for up to 3 days or frozen for up to 2 months.
