Slow-Cooked Barbacoa Breakfast Tacos

Introduction

Discover the joyous fusion of tender, slow-cooked barbacoa with a delightful breakfast twist in these fulfilling tacos. Imagine the warmth and rich aromas filling your kitchen, a prelude to every bite that will tantalize your taste buds and set an illustrious start to your day. Slow-cooking the barbacoa infuses the beef with spices, giving it a robust, complex flavor that pairs perfectly with fresh morning accompaniments. Make this staple of Mexican cuisine into a versatile breakfast masterpiece!

Kitchen Equipment Required

• Slow Cooker
• Chef’s Knife
• Cutting Board
• Mixing Bowls
• Measuring Cups and Spoons
• Cast Iron Skillet or Frying Pan
• Tongs

Cooking Time

Total estimated time: 8 hours 30 minutes

Slow-Cooked Barbacoa Breakfast Tacos Recipe

Ingredients

• 1.8 kg (4 lbs) beef chuck roast
• 350 ml (1.5 cups) beef broth
• 120 ml (1/2 cup) lime juice
• 60 ml (1/4 cup) apple cider vinegar
• 2 bay leaves
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 teaspoon ground cloves
• 1.5 teaspoons salt
• 450 g (16 oz) scrambled eggs
• 200 g (1 cup) crumbled cotija cheese
• Fresno peppers, sliced
• Fresh cilantro, chopped
• 8-10 warm flour tortillas (or corn tortillas if preferred)

Instructions

Step 1: Preparing the Beef

Place your beef chuck roast in the slow cooker. In a mixing bowl, combine beef broth, lime juice, apple cider vinegar, garlic, cumin, oregano, chili powder, cloves, and salt. Pour this mixture over the beef. Toss in the bay leaves. Cover and cook on low for 8 hours or until the beef shreds easily with two forks.

Step 2: Shredding and Finishing the Barbacoa

Once cooked, carefully remove the beef, shred it using two forks, and return it to the slow cooker to absorb more flavor from the juices for about 20 minutes. If you prefer a drier barbacoa, remove some excess liquid.

Step 3: Preparing Toppings and Tortillas

While the beef absorbs the delicious juices, prepare the scrambled eggs, crumbled cotija cheese, and slice the Fresno peppers. Warm the tortillas in a cast iron skillet or frying pan over medium heat, flipping once, until they’re pliable and lightly charred.

Step 4: Assembly

Remove the bay leaves from the beef. On each tortilla, layer the scrambled eggs followed by a generous portion of shredded barbacoa. Top with crumbled cotija cheese, slices of Fresno peppers, and fresh cilantro for a vibrant burst of color and flavor.

Serving Suggestion

Serve these delightful breakfast tacos with a side of avocado slices or a spicy salsa to enhance their robust flavor.

Conclusion

Embrace the rich tradition of barbacoa with a morning twist through our Slow-Cooked Barbacoa Breakfast Tacos. These tacos are more than just a treat—they’re a celebration of hearty, comforting flavors designed to kickstart your day. Perfect for weekend brunches or any moment you’re craving a filling breakfast, this recipe showcases how thoughtful preparation and quality ingredients transform simple meals into captivating experiences. Explore, enjoy, and make these tacos your own!

Wyatt Travis Creator of AI MultiPrompter

See Full Bio

AI SEO Marketing Analytics Education Writing Copywriting Science Technology Manufacturing Web analytics Data science