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Slow-Cooker Barbacoa Tacos

Slow-Cooker Barbacoa Tacos

No need to search for a street vendor or food truck - this barbacoa is simplified with an easy-to-follow slow-cooker recipe. If you're not a fan of garbanzos and carrots, mix it up with green beans, squash and white corn. The possibilities are endless with this new family favorite.

by Ericka Sanchez

What you'll need

  • 3 lbs. lamb shoulder
  • 2 bay leaves
  • 1 cup Mexican beer
  • 3 cups water, divided
  • 2 chicken bouillon cubes
  • 1 teaspoon onion powder
  • 10 green tomatoes, husked, rinsed and quartered
  • 1 can (15oz) garbanzo beans, drained
  • 4 carrots, sliced

How to make it

  1. Place lamb shoulder in a slow-cooker. Add beer, one cup of water, 1 bouillon cube, onion powder, bay leaves and green tomatoes. Cook for 4 hours on low setting.
  2. Leave meat inside slow cooker and add carrots, garbanzos, and one bouillon cube. Cook for 2 hours more on medium setting.
  3. Discard liquid from slow cooker, reserving the meat, carrots and garbanzos. 
  4. Shred meat with two forks, serve with garbanzos, carrots and green tomatoes; wrap with corn tortillas.