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Slow Cooker Barbacoa Shredded Beef Tacos

Grab your sombrero, line up a tequila and fire up the slow cooker: it’s time to sample the true taste of South America. Gloriously tender, unbelievably flavourful and ever so slightly zesty, these slow cooker Barbacoa shredded beef tacos are a traditional Mexican dish and are so easy to make.

Mexican Shredded Beef


1.25kg beef braising steak
4 cloves minced garlic
2 chopped chipotle chillies in adobo sauce
Small can chopped green chillies
1 small onion, chopped
3 tbsp fresh lime juice
2 tbsp apple cider vinegar
3 bay leaves
1 tbsp ground cumin
1 tbsp oregano
2 tsp salt
1 tsp black pepper
¼ tsp ground cloves
100ml water

To serve
8 - 12 flour tortillas
2 diced onions
2 diced tomatoes
Bunch flat-leafed parsley


  1. Trim the fat from the braising steak, chop into small 2 inch chunks
  2. Using a large bowl, combine all ingredients. Toss gently until thoroughly mixed
  3. Transfer to your slow cooker, set to low and cook for 6 - 8 hours until fully tender
  4. Shred beef using two forks and remix in the slow cooker. Cover and allow beef to absorb juices for around 10 minutes
  5. Use a pair of tongs to remove the bay leaves
  6. Lay out the tortillas and laden on the beef and juices
  7. Garnish with onions, tomatoes and parsley
  8. Roll up the tortillas and serve


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