Barbacoa Beef Walking Tacos
25Prep Time Minutes
265Total Time Minutes
9Number of Ingredients
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
|% Daily Value|
|Total Fat||25 g||39%|
|Saturated Fat||8 g||40%|
|Dietary Fiber||4 g||16%|
|Vitamin C||5 mg||9%|
|Vitamin A||1107 iu||22%|
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.
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