Barbacoa beef, pork, lamb, or goat is, by definition, slowly cooked meat. The word is Mexican, and originally, parts of an animal were wrapped in leaves and steamed and smoked simultaneously over fire. The dish came to America from Mexico by way of Texas and is very much a part of Mexican immigrant and Tex-Mex culture, as well as the cuisine of Mexico.

Therefore, the notion of making barbacoa beef in a slow cooker is simultaneously radical and obvious. And the resulting meat is flavorful and tender, and begging to be stuffed in a soft taco with toppings.

This easy Slow Cooker Barbacoa Beef recipe is a go-to staple. The flavorful and tender meat is perfect for soft tacos.

Inexpensive and Tender Beef

Eye of round is a very economical cut. It can be found for less than $3 per pound, which is very budget-friendly. And cooking it in the slow cooker means you will get very tender meat, from a cut that can be tough if not cooked properly.

Warming Tortillas on The Stove

One of the best ways to heat tortillas is in a skillet on the stovetop. You don’t need oil, either. Just place the tortillas in the pan, allowing them to warm thoroughly on each side until they brown a bit. It’s best to do it one tortilla at a time, then stack them on a plate and keep them warm with a towel.

You can re-warm tortillas in the microwave, but make sure to cook them in a pan on the stovetop first to bring out their best flavor. It takes only a few minutes, and it makes a big difference.

How to Use Leftover Shredded Barbacoa Beef

Leftovers might be used in chili, stews, enchiladas, burritos, or quesadillas; a couple of cups of shredded, cooked beef in the fridge are a springboard for any number of dinners later in the week. Serve some up as part of a nacho bar for a serious treat. This type of one-two-punch cooking is very rewarding.

And, there will be a lot of liquid, so what you might do is drain it into a container, put it in the fridge, and then when it is chilled, remove the fat that will have congealed on the top. The remaining liquid is a great springboard for a beef stew or soup. Note the seasonings you’ve already added as you plot out your soup. There is a bit of tartness from the vinegar and the lime juice, which is quite pleasing.

Sometimes I just add a quart or so of chicken broth, and then add some cooked grains like barley and some of the shredded meat, and that’s a soul-satisfying soup and a nice way to use leftovers. A cook once, eat twice thought, which is pretty valuable right now.

My friend Sarah recently told me she read a bit on Instagram about tacos. It went something like this: “If you had to choose between eating tacos your whole life or being thin your whole life, the question would be ….hard or soft tacos?”

Taco Night

So throw that big chunk of beef into the slow cooker or crock pot with a nice battalion of seasonings, shred up the soft meat, heat some tortillas in the microwave, oven, or skillet, and have yourself a delicious little winter taco feast.

Toppings are anything you like on a taco, from sour cream to salsa to avocados or guacamole, shredded cheese to scallions to fresh cilantro leaves. Pair this with Stewed Chayote with Tomatoes.

You could use hard-shell tacos if you prefer. Instagram told me so.

More Easy Slow Cooker Recipes

• Slow Cooker Beef Chili
• Slow Cooker Corned Beef and Cabbage
• Slow Cooker Fall-Apart Braised Pork with Cabbage and Apples
• Fall Apart Slow Cooker BBQ Pulled Lamb