{"id":1089161,"date":"2019-06-25T10:31:01","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/slow-cooker-beef-barbacoa\/"},"modified":"2024-10-31T12:24:37","modified_gmt":"2024-10-31T17:24:37","slug":"slow-cooker-beef-barbacoa","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-beef-barbacoa\/","title":{"rendered":"Barbacoa Tacos"},"content":{"rendered":"

Long-cooking dishes like barbacoa tacos wouldn\u2019t traditionally have been an option for quick weeknight meals. That\u2019s changed with the arrival of modern slow cookers, which paradoxically make quick work of slow meals<\/a>. All you need to allocate time for, in this case, is the initial 20 minutes of prep. The actual cooking takes place while you\u2019re working or otherwise living your life, and the final meal comes together in just a few minutes.<\/p>\n

What are tacos de barbacoa?<\/h2>\n

Authentic tacos de barbacoa are an old-school throwback to the earliest form of barbecue: pit cooking. Cooks would excavate a hole in the ground, build a fire in it, then wrap beef or other meats in maguey leaves and bury them to cook for hours in the low, smoldering heat. Some still use this basic technique, though the pit itself is a permanent brick or clay oven. If you\u2019ve ever wondered why the person running a barbecue joint is referred to as a \u201cpitmaster\u201d (even if they use a modern aboveground smoker, rather than a pit), this is why. The finished meat is lush, tender and easily shredded, and there are several ways to eat it. Packing it into corn tortillas, to make tacos de barbacoa, is one of the best.<\/p>\n

Ingredients for Barbacoa Tacos<\/h2>\n