Crockpot Barbacoa Tacos

You guys. Chipotle delivers to the Twin Cities.  I recently discovered this, then forgot about it, then remembered again.  This all came about because I was supposed to have a dinner date with a girlfriend last Friday then bring home something for the hubby, but then I woke up with the stupidest migraine ever and felt sick and nauseous all day.  (Headaches are the worst). I had to cancel my plans and ended up eating next to nothing all day which makes for a very hungry girl come nighttime.  Hubby wanted burrito loco but I don’t love them for two reasons.  #1:  I just don’t think their burritos taste very good (I’m a burrito snob) and #2 which is really the more important reason:  they don’t have online ordering.   This may sound crazy, but I don’t like to call in phone orders; especially when it is so loud in the background that the order taker can barely hear and it results in your order being slightly wrong. They do however, have amazing quesadillas and really yummy queso dip but seeing as how I’m really trying to honor this whole “gluten free thing,” I have to stay away from those.   Luckily, I remembered CHIPOTLE DELIVERS!  And there are few things better than a chipotle burrito bowl.

 Their delivery is through Postmates and if you haven’t tried them – you should.  They deliver just about everything (I just learned that they deliver 5 Guys – this could be dangerous. Their lettuce wrapped burgers are the BOMB) and they show you an actual map so you can literally stalk your food all the way until it gets to your door. Long gone are the days of waiting by the phone, afraid to go to the bathroom for fear you would miss the delivery driver’s call.   They also send you a photo of the delivery person, you can make sure you know whose going to be coming a-knockin’.

I promise this rant is relevant to this week’s post.  I tried to “copy” Chipotle’s barbacoa recipe. Which is more difficult than it seemed, considering that I have never eaten their barbacoa…..  I have never ordered anything but chicken in my bowls, burritos or tacos. But, the hubby and kid get barbacoa, and I like them to like my food. So, I have NO idea if this barbacoa actually tastes even close to similar to Chipotle’s, but even if it doesn’t – it is pretty darn good so I highly recommend it.

Barbacoa Tacos

Processed with VSCO with 4 preset

What You Need

3-4lb beef chuck roast

Corn tortillas (or flour, if you roll that way)


For the Rub



Black Pepper




Garlic Powder


For the Sauce

2 tbs apple cider vinegar

2 tsp minced garlic

1 chipotle pepper + 3 tbs adobo sauce

½ cup chicken broth

Juice from ½ lime

1tbs honey

A few drops smoked tobacco sauce


For Garnish (feel free to be creative, here!)

Crumbled feta (optional)

Pico de Gallo (I shared my 5-ingredient pico below)


Diced red onion


Processed with VSCO with 4 preset

What To Do


  1. Pat down the chuck roast with paper towels to remove some of the blood and moisture. This helps the spices stick. You’ll notice that I didn’t measure spices, I almost never do and especially not for a recipe like this. It’s all about the eyeball. Do you like more cumin? Use more cumin. Hate oregano? Sprinkle lightly!
  2. Start on one side of the chuck roast, there will be 4, and sprinkle all spices on to it, then rub it in. Repeat with the 3 remaining sides.
  3. Let the meat sit for a minute, and prepare your sauce. Combine all sauce ingredients in the bottom of a crockpot and mix well.
  4. Cut your meat into a few “chunks”, removing some of the fat as you go. Place in the bottom of the crockpot.
  5. Cook on low for 8 – 10 hours. Shred meat using two forks and then let sit for another 30 minutes.
  6. Assemble your tacos!


5 ingredient mild pico de gallo

Processed with VSCO with 4 preset

What you Need


5-6 roma tomatoes, seeded and diced

1 green pepper, seeded and diced

1 red onion, diced


Sea salt

Juice of ½ lime


What To Do

Mix all ingredients in a large bowl. You’re going to be surprised here, but I don’t measure the salt or cilantro. Use salt and cilantro sparingly, stir often and taste test. Keep adding salt and/or cilantro until it tastes how you like.   Keeps fresh in an airtight jar for 5-7 days.


Thank you for reading!  If you try a recipe, drop me a comment – I’d love to hear what you think! Share your food pics on instagram with #ahealthybalanceblog.


❤   – MT



DisclaimerThis recipe is really similiar to my “Spicy Tacos with Avocado Lime Sauce” recipe, but subtley different and even MORE delicious.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s