Bison Barbacoa (Tacos with shredded meat)
Serves: 4-6 Prep Time: 15 minutes Cook time: 2-10 hours
Try this recipe for your next Taco Tuesday! It’s very easy and accommodating to lots of different topping combinations! I’ve listed a few options here but don’t let that restrict you! This recipe is great for those days you don’t want to spend a ton of time prepping a meal. Throw the meat in the slow cooker, add some toppings and you’re done!
2-3 lb bison roast
1-4 cans chipotles en adobo (canned hot peppers found in Mexican food isle), err on the side of less and add hot sauce later if need be! We used one can and it was just right for our kids.
1 red onion
5 garlic cloves
2 bay leaves
1 tsp smoked paprika
1 tsp ground cumin
1 tsp kosher salt
½ cup lime juice
½ cup cider vinegar
4 cups bison or beef stock
Small or medium tortilla shells
Toppings: shredded cheese, sour cream, avocados, cilantro, hot sauce, salsa, etc.
- Place all ingredients (except tortilla shells and toppings) in a slow cooker and cook on high for 2-4 hours or low for 6-8 hours. (See NOTE)
- Remove roast and shred or thinly slice up the meat. Add to serving dish and cover with juices from slow cooker.
- Serve with desired toppings.3
NOTE: Can also cook in oven, preferably in dutch oven. Bake at 300°F for 2-4 hours until tender enough to shred.