Barbacoa Tacos

I've never met a taco I didn't like.  I think tacos may be my 2nd favorite food after pizza, really. Soft, crispy, puffy, vegetarian, and meat filled, I love them all! So it's no surprise that I quickly began craving tacos once I came back from my trip to North Carolina,  mostly in part by the fact that I had some bomb ass mini barbacoa tacos at a baby shower! Homemade, straight out of a dutch oven, topped with crispy slaw, and wrapped in a tiny little flour tortilla. Super adorable and extra easy to eat way more than one.

A hunk of roast made it quickly onto my shopping list, along with slaw, onions, and smoky chipotle peppers. I started the roast with a sear in the pan and let it do it's thing in the slow cooker.  The barbacoa is spicy and smokey from the different peppers and so tender from hours in the slow cooker.  The tangy and crispy slaw is perfect for these tacos, topped with cool, greek yogurt and creamy avocado.  Oh my gosh, yum.  Make these!

Barbacoa Tacos

(feeds an army)

1 tbs olive oil
2 lbs roast
sea salt
coarse black pepper
1 medium onion thinly sliced
2 large dried peppers (sold in bulk bins and are shriveled up dried red/black looking peppers)
3-4 chipotle peppers in adobo sauce
1 jalapeno, roughly chopped
2 tbs minced garlic
1 cup chicken stock
juice of one lime
1/4 cup chopped cilantro

Slaw:
1/2 red onion, thinly sliced
1 cup ready made coleslaw, no mayo
3 tbs red wine vinegar
1 tsp sugar
3 tbs water

Toppings: slaw, sliced avocado, Greek yogurt, limes

Heat olive oil over medium high heat in a skillet.  Dry the roast thoroughly and sprinkle all sides with sea salt and black pepper patting it in.  Place the roast in the skillet and do not touch!  Let it get a good sear and then flip for the other side.  Make sure to sear all sides of the roast.

As the roast sears, add sliced onions and dried peppers in crockpot.  In a blender, blend the chipotle peppers, jalapeno pepper, garlic, lime juice, and chicken stock.

Add seared roast on top of the onions and dried peppers.  Pour chicken stock mixture over the roast and place lid on slow cooker.  Cook on low for 8 hours.

After 8 hours, the roast should be falling apart tender.  Shred the meat with a fork and get it all in the sauce, add chopped cilantro, and continue on warm as you get the fixings ready.  Add salt and pepper to taste.

Slaw:

Toss red onions with coleslaw, red wine vinegar, sugar, and water.

We had our tacos on fresh made wheat tortillas, and all the toppings listed with a sprinkle of cilantro and a squeeze of lime.

Enjoy!!