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Slow-Cooker Barbacoa Shredded Beef Tacos (with pickled onions) 


These shredded beef tacos get their rich smokey flavour from barbacoa seasoning.  Slow-cooking the blade roast allows the beef to become so tender and mouth-meltingly delicious!  Top your tacos off with some homemade pickled onions for the perfect tangy balance.


Slow-Cooker Barbacoa Shredded Beef Tacos 


Serves: 6 people

Cooking Time:  8 hours



2.5 lb Papa Earth Blade Roast (AAA)

2 cloves garlic, minced

2 chipotles in adobo sauce, chopped

1 small white onion, finely chopped

2 tablespoons apple cider vinegar

1 tablespoon dried cumin

1 tablespoon dried oregano

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/4 cup fresh lime juice

1/2 cup beef stock or water


*Note: you can also use a prepackaged Barbacoa seasoning mix if you prefer.  In that case, you would leave out the chipotles, cumin, oregano, salt, and pepper.


Additional Toppings:

Sour cream


Homemade pickled onions (recipe below)



  1. Finely chop the onion and place it in the slow cooker.
  2. Take a paper towel and dry off the outside of the blade roast. Place the beef on top of the onions.
  3. Add the remaining taco ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours.
  4. As the beef is cooking, make the pickled onions (directions below).
  5. Once the beef is cooked, take two forks and shred the beef.  The beef should be extremely tender and pull apart very easily.
  6. Warm the tortillas and pile on the shredded beef and top with the pickled onions, sour cream and lime juice.


How to Make Homemade Pickled Onions



1 medium red onion

¾ cup white or apple cider vinegar

¼ cup water

2 tbsp of sugar

Pinch of salt



  1. Place the vinegar, water, sugar, and salt into a small saucepan and bring to a gentle simmer over medium-high heat.
  2. Finely slice the red onion and place it into a glass storage container with a lid.
  3. Pour vinegar mixture over the onions and make sure that all of the onions are covered by the liquid.
  4. Pop on the lid and allow the onions to marinate in the fridge for 1 hour.  They will keep in the fridge for up to 2 weeks.


This recipe was brought to us by Julianne Simpson from MealFinds. You can find MealFinds at