Barbacoa Beef Walking Tacos
Minutes Prep Time: 25
Minutes Total Time: 265
Servings: 12
Difficulty: Intermediate
Minutes Prep Time: 25
Minutes Total Time: 265
Servings: 12
Difficulty: Intermediate
3 pounds boneless beef chuck roast
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground black pepper
1 tablespoon olive oil
1 can (28 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
4 ears fresh sweet corn, husks removed
1 head bibb lettuce, thinly sliced
8 ounces shredded white Cheddar cheese
2 bags (10 oz each) yellow tortilla chips
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 233 mg | 23% |
Carbohydrate | 42 g | 14% |
Cholesterol | 100 mg | 33% |
Total Fat | 25 g | 39% |
Iron | 4 mg | 24% |
Calories | 538 kcal | 27% |
Sodium | 1034 mg | 43% |
Protein | 36 g | 73% |
Saturated Fat | 8 g | 38% |
Sugars | 4 g | 0 |
Vitamin C | 5 mg | 9% |
In a large bowl coat the beef on all sides with the salt, cumin, chili powder and pepper.
Heat olive oil in a large skillet on medium-high heat and sear the beef on all sides until it is golden brown.
Once it is browned, transfer it to a slow cooker and pour in the can of RO*TEL. Cook for 5 hours on high heat or 8 hours over low heat.
Once the cooking time is up, use 2 forks to shred the beef. Keep warm.
To cook the corn, place it directly on a hot grill (450° to 550°) and cook on all sides until the kernels turn bright yellow and begin to lightly brown, about 8 to 10 minutes total.
Trim the corn off of the ear and set aside.
Place 1/2 cup to 3/4 cup of shredded barbacoa beef over some tortilla chips and garnish with grilled corn, shredded lettuce and shredded white cheddar cheese.
To add moisture to the barbacoa walking tacos, add a dollop of sour cream and/or some of the cooking liquid from the slow cooked barbacoa beef.
Barbacoa Beef Walking Tacos