Slow-Cooker Barbacoa Beef Tacos with Oaxaca Cheese Step-by-step instructions

Before you start

Before starting, ensure you have all ingredients measured and ready. Pat the beef dry with paper towels to remove excess surface moisture. If the beef chuck is in a very large piece, cut it into two or three large chunks to allow it to fit comfortably in your slow cooker basin.

Keep your garnishes like cilantro and avocado prepped and stored in the refrigerator until the very last moment to ensure they remain fresh and vibrant when serving.

Instructions

Layering the ingredients

1. 1Assemble the slow cooker
   Place the beef chuck and cheek meat into the basin of the slow cooker. Add the halved white onion, garlic cloves, and bay leaves on top. Pour the lime juice over the meat and sprinkle with the Mexican oregano.
   Look for Ensure the meat is arranged in a single layer if possible for even cooking.
   Tip Removing the garlic skins before adding them ensures a smooth, flavorful shred later.

At the end of this phase, the ingredients are neatly arranged in the slow cooker basin. The beef is at the bottom, surrounded by the aromatics. The setup looks organized and ready for the long, slow transformation that will occur over the next nine hours of cooking, ensuring even flavor distribution.

Slow-simmering the beef

2. 2Slow cook the meat
   Cover the slow cooker with its lid and set to low. Cook for nine hours until the meat is extremely tender. Once the meat reaches an internal temperature of at least 145°F (63°C), let it rest for 10 minutes, then sprinkle the Oaxaca cheese over the surface and cover for 5 minutes until melted.
   Look for The meat should pull apart easily with a fork when touched.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid closed during the entire cooking time to maintain heat and moisture.

The kitchen will smell intensely savory and aromatic as the garlic, bay leaves, and beef juices combine. The meat should be extremely tender and practically falling apart when poked with a fork. The Oaxaca cheese should be completely melted and bubbling on the surface of the tender, shredded beef.

Final assembly

3. 3Assemble the tacos
   Using two forks, shred the meat directly in the pot, incorporating the juices and melted cheese. Prepare the warm corn tortillas and pile the shredded barbacoa onto each. Garnish with diced avocado, salsa verde, crema, cilantro, and a fresh squeeze of lime.
   Look for The meat is ready when it is silky and glistening with the cooking juices.
   Tip Let the meat rest for 10 minutes before serving to ensure the best texture.

The shredded meat is perfectly incorporated with the melted cheese and cooking juices, creating a glistening, flavorful mixture.

The tacos look vibrant and inviting when assembled with the fresh garnishes, with the warm corn tortillas providing the perfect vessel for the rich, tender beef barbacoa filling.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as each time you open the slow cooker, significant heat and steam escape, which increases the total cooking time and can dry out the meat.

Do not rush the cooking time; nine hours on low is essential for the connective tissues to fully break down. Finally, avoid over-salting early on, as the reduction of juices can concentrate the salinity significantly by the end.

How to tell it’s done

The beef is perfectly cooked when it reaches an internal temperature of at least 145°F (63°C) and shreds easily with the gentle pressure of a fork. The meat should appear dark, glossy, and pull away into distinct, silky strands.

If the meat still offers resistance, continue cooking for an additional 30 minutes, as cooking times can vary based on the specific shape and density of the meat cuts used.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest