Not Brunch – Barbacoa Tacos Recipe

Even Brunchaholics have to eat things other than brunch from time to time. When I’m in the mood for tacos I use my own personal recipe to crank them out.  Check it out below and leave a comment with your results!




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Ingredients:

– 3-4 lb Beef Flank Steak
– 1 Medium Yellow Onion (Diced)
– 5 Cloves Garlic – Chopped
– 2 Tbsp. Ground Cumin
– 1 Tbsp. Chili Powder
– 1 Tbsp. Paprika
– 3 tsp Oregano
– 1/2 Cup Beef Broth
– 1/4 Cup (fresh) Lime Juice
– 3 Bay Leaves
– 1 Bunch of Cilantro (Finely Chopped)
– Salt
– Pepper

For Serving: (optional)
– Flour/Corn Tortillas
– Cheese (Your Choice)
– Sour Cream
– Salsa
– Guacamole
-Fresh Cut Limes

Directions:

Cut Flank Steaks into large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the steaks (in batches if necessary) on all sides until browned. Transfer meat to the slow cooker.
Grab a bowl then combine the onions, cilantro, garlic, cumin, oregano, chili powder, paprika, beef broth, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on LOW for 8-10 hours, until meat shreds easily. You can also cook on HIGH for 4-6 hours if you wanna cut the time down. I highly suggest low and slow to bring out the deeper flavors of the meat.
Once fork tender and ready to pull apart, remove bay leaves. Remove the beef and shred using hands (if you can stand the heat) or two forks. Return beef to slow cooker to cook for about 10 more minutes, or until ready to serve. Great on nachos, tacos, burritos, quesadillas, sliders, etc. Basically whatever you want to use it for, but try the tacos first. I’m sure it won’t be your last time!
Serves 8-10 People
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Slow Cooker Barbacoa Tacos



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