For those of you who don’t know, I was born and raised in Hermosillo, in Sonora, Mexico. In that part of Mexico, we take pride on how we can endure being in very high temperatures, how the beef we have in our state is the best in the country, and why the way of preparing meals Sonoran style is the best around. Barbacoa is a Mexican staple, and you can make it either with beef or with pork. Follow this recipe for an authentic Sonoran barbacoa that you can put in your taquitos, tortas, quesadillas, totopos, etc.
If you’re the kind of people who like to get to the point, you can click here to watch my YouTube video. Here are the ingredients you’ll need for this easy recipe. Add everything to your slow cooker, and forget about it!
- 2lbs (1kg) pork shoulder (or pork butt; beef shoulder or tenderloin)
- 2tbsp oregano
- 1/2 head garlic
- 4 guajillo peppers
- 1 yellow or white onion
- 4 bay leaves
- 1/4tsp black pepper corn
- 2tsp salt (or to taste)
- 1 liter water
For the tacos:
- 24 corn tortillas
Cut the meat in chunks, and add them to your crock pot or slow cooker. Rinse the peppers, and cut the onion in 4 parts. Add all the ingredients to the meat. Cover it and set it to high for 3-4 hours. Then, switch to low, and let it cook overnight. You will love the smell of the meat cooking.
Once your meat is cooked, take the peppers out and remove the stems, and add them to a blender. If you want to taste the spiciness of the broth little by little, add a pepper at a time. Sometimes some pepper are hotter than others, so if you’re sensitive to spiciness, this is a good practice. Add the onion as well. Pull out the meat from your pot, and put it on a board. Strain the broth into the blender. Blend for a minute, and strain again when you transfer it to a pot you’ll use on the stove top.
Pull the meat using two forks or your fingers, and get rid of fatty parts if you’d like. Add the meat to the pot containing the broth, put it on your stove top and bring it to a boil. Taste for salt level, and add more to taste.
While the barbacoa is boiling, finely chop some cilantro and onion to add to your tacos. These are the most classic ingredients people add to their barbacoa tacos, but you could also add cabbage or radishes, for example.
Prepare your taquitos! Warm up the tortillas in the microwave or on your stovetop, add some meat, cilantro, onion, some lime juice, and of course, a salsa. Here are some video links to some of my authentic taste salsas:
Restaurant Style Salsa
Better at home roasted Salsa Verde
Red Tomatillo Salsa
*You can use beef, pork, or even both!
*Add less guajillo peppers to the cooking process if you can’t stand any heat
*If you added all the peppers to the slow cooker, and you taste the broth and think it’s a bit spicy, don’t add all of them to the blending process
♡ Michelle | con limón, please.
I’ve connected with some amazing bloggers to share some blogs featuring crockpot meals! Chili, soups, broths, and more! Head to each of their blogs to check out what they are sharing.
Easy Slow Cooker Chili by Ashley
Fit Men Cook Recipe Review | Easy Slow Cooker Chicken Tinga Tacos by Heather
How To: Italian Chicken & Baby Potatoes in an Instant Pot by Amy
Slow Cooker Pulled Pork by Laila
4 thoughts on “Authentic slow cooker barbacoa tacos”
Wow! Sharing recipes, making videos! You are multi-talented. And it sounds so tasty.
These look amazing! Saving this recipe and making this in a few weeks.
Omg girl this looks so good!! I can’t wait to make this