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Enchilada Barbacoa Tacos

These Enchilada Barbacoa Tacos are an easy, flavorful option that’s perfect for busy weeknights or feeding a hungry crowd. Serve the meat in warm tortillas with your favorite toppings, and dinner is ready in just minutes.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Mexican

Equipment

  • Crockpot
  • 1 knife
  • 1 colander
  • 2 forks

Ingredients
  

  • 1-1/2 lb. chuck roast
  • 2 Tbsp. taco seasoning
  • 1 can chopped green chiles
  • 1 cup water
  • 1/2 red pepper diced1 can (19 oz.) red enchilada sauce
  • 1 pkg. Keto or low-carb tortillas
  • 2 cups pepper jack cheese shredded
  • Cilantro chopped
  • 1 roma tomato chopped
  • 1 can black beans rinsed and drained
  • Toppings: sour cream avocado, salsa, hot sauce

Instructions
 

  • Place the chuck roast in the crockpot.
  • Add the taco seasoning, chopped green chiles, water, red pepper and enchilada sauce.
  • Cook on low for 8 hours or on high for 4 hours.
  • When the barbacoa is done, use two forks to shred the meat.
  • Allow to rest in the slow cooker for another 10-15 minutes.
  • Place some meat in the warmed tortillas and top with pepper jack cheese, cilantro, fresh tomato, black beans, sour cream, avocado, salsa or hot sauce to serve.
Keyword Barbacoa Tacos, Enchilada Barbacoa Tacos, Keto recipe, Low-Carb Enchilada Barbacoa Tacos, Low-Carb Recipes, Shredded Beef Tacos, Taco Tuesday, Tacos Recips