Slow-cooked barbacoa on top of a tostada with refried beans, crunchy slaw, pickled red onions, cotija, and cilantro – say hello to my irresistible Crock-Pot Barbacoa Stackers.
When life gives you lemons…
I’ve been trying to make the best out of quarantine and social distancing by getting even more creative in the kitchen, and so something I’ve been loving trying is recreating some of my restaurant favorites! I miss eating out so much, but I am grateful for the opportunity to experiment and to discover so many yummy new recipes.
One of my favorite restaurants in Austin has got to be Jack Allen’s Kitchen [3]. This is our go-to date night dinner spot. With everything going on, we definitely miss their delicious food and margaritas! I already know it’ll be the first place we go to when everything opens up again.
These Barbacoa Stackers were inspired by one of the appetizer menu items at Jack Allen’s Kitchen. This recipe comes together so easily with around 15 – 20 minutes active prep time, and the slow-cooked beef is phenomenal. You have got to try these and let me know what you think! You can tag me in any pics @ DashOfMandi on your favorite social media platform.
My holy grail
If you know me, you’ll know that I can’t live without my CrockPot! It truly is a godsend and helps guarantee a delicious meal on days where I don’t have time to spare. My favorite type of meals are ones like these – minimal effort, maximum reward! And these Crock-Pot Barbacoa Stackers are a treat indeed.
I made the barbacoa beef in my 7 QT Cook & Carry Programmable Crock-Pot slow cooker [4]. I love how it has a “keep warm” setting for when everything is done cooking, because time flies when you’re a mom! It’s also incredibly easy to clean which is a HUGE plus for me. I find the hardest part of cooking to be the cleaning that comes along with it… I dread making elaborate meals that leave every dish in my cupboard dirty! These Crock-Pot Barbacoa Stackers are a one-pot meal where the slow cooker does all the work – dreamy!
Tosta-da best meal ever!
Once the meat is done cooking in the Crock-Pot, I top it on a crispy tostada layered with refried beans and some crunchy cabbage slaw. After I top the tostada with some barbacoa, it’s time to layer your pickled red onions, crumbled cotija, and chopped cilantro over top. It is a heavenly combination filled with flavor, and it’s one you’ve got to try!
Making your own tostadas is the easiest thing ever! Add about 2 tbsp olive or avocodo oil to a large skillet over medium heat. Once heated add tortillas (I used corn) about 2-3 at a time, depending on the size. You don’t want to overcrowd them so do it in batches if you have to. Let the tortillas cook on both sides until golden and crispy!
This recipe will be perfect for Cinco de Mayo coming up! Pair it with a delicious margarita and you have a perfect match.
What you’ll need:
Slow Cooker Barbacoa
- 2 lb. beef brisket, trimmed and cut into 2-3 inch pieces
- 2 chipotles in adobo sauce, chopped plus 3 tsp adobo sauce
- 1 (4 oz.) can diced green chiles
- 1/3 cup beef broth
- 1 tbsp apple cider vinegar
- 2-3 garlic cloves, minced1 tsp oregano
- 1 tbsp cumin
- 2 tsp chili powder
- 2 bay leaves
- salt and pepper to taste
- juice of 1/2 a lime
Stacker Toppings
- tostadas
- 1 (16 oz) can refried beans, heated
- cabbage slaw
- pickled red onions
- 1/4 cup grated cotija cheese, or cheese of choice
- chopped cilantro
- 1 avocado, thinly sliced
It’s go time!
- Add all of the barbacoa ingredients to your slow-cooker besides the lime.
- Cover and cook on high 5-6 hours or low for 8-9 hours.
- Remove bay leaves and shred beef with a fork, add back in the slow-cooker.
- Add lime juice and mix everything.
- Spread refried beans on each tostado then top with a little crunchy slaw.
- Using a slotted spoon add desired amount of barbacoa to each tostado.
- Next add pickled red onions, cotija, cilantro and avocado slices.
- Serve with lime wedges if desired and enjoy!
FAQs
Yes, this recipe is totally gluten free! Make sure you’re using corn tortillas for your tostada shells rather than flour ones and you’re all set!
Making your own tostadas is the easiest thing ever! Add about 2 tbsp olive or avocodo oil to a large skillet over medium heat. Once heated add tortillas (I used corn) about 2-3 at a time, depending on the size. You don’t want to overcrowd them so do it in batches if you have to. Let the tortillas cook on both sides until golden and crispy!
If any food makes it past the first sitting (doubtful with these!!), the barbacoa meat keeps great as leftovers. Let it cool completely before transferring to an airtight container – in the refrigerator this should last 4 – 5 days and up to 4 months in the freezer.
I wouldn’t recommend storing the tacos fully assembled as they may go soggy – you can store the other components according to the packaging instructions and assemble when you are ready to eat the leftovers. The barbacoa would also be great eaten in other ways – I love it as part of a taco salad, pulled beef sliders, and you could even throw it in a mac & cheese for a yummy addition!
Other recipes you’ll love:
- Hot Mexican Street Corn Dip [5]
- Crock-Pot Salsa Verde Chicken Tacos [6]
- Slow Cooker Pepita Salsa Chicken Tacos [7]
- Slow Cooker Shredded Asian Beef Tacos [8]
Why not save & pin for later?
Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest [9], Instagram [10] and like my page on Facebook [11]. If you make this recipe, be sure to leave a star rating and tag me in your pictures!
Thank you Crock-Pot [4] for sponsoring this post!
Print [2]Crock-Pot Barbacoa Stackers
- Total Time: 6 hrs
- Yield: 4-5 servings
Description
These slow-cooked barbacoa tostadas with refried beans, crunchy slaw, pickled red onions, cotija, and cilantro are a dream come true. Low maintenance, flavorsome and all around deeelish!
Ingredients
Slow-Cooker Barbacoa
2 lb. beef brisket, trimmed and cut into 2-3 inch pieces
2 chipotles in adobo sauce, chopped plus 3 tsp adobo sauce
1 (4 oz.) can diced green chiles
1/3 cup beef broth
1 tbsp apple cider vinegar
2-3 garlic cloves, minced1 tsp oregano
1 tbsp cumin
2 tsp chili powder
2 bay leaves
salt and pepper to taste
juice of 1/2 a lime
Stacker Toppings
tostadas
1 (16 oz) can refried beans, heated
cabbage slaw
pickled red onions
1/4 cup grated cotija cheese, or cheese of choice
chopped cilantro
1 avocado, thinly sliced
Instructions
- Add all of the barbacoa ingredients to your slow-cooker besides the lime.
- Cover and cook on high 5-6 hours or low for 8-9 hours.
- Remove bay leaves and shred beef with a fork, add back in the slow-cooker.
- Add lime juice and mix everything.
- Spread refried beans on each tostado then top with a little crunchy slaw.
- Using a slotted spoon add desired amount of barbacoa to each tostado.
- Next add pickled red onions, cotija, cilantro and avocado slices.
- Serve with lime wedges if desired and enjoy!
Notes
The barbacoa meat keeps great as leftovers. Let it cool completely before transferring to an airtight container – in the refrigerator this should last 4 – 5 days and up to 4 months in the freezer.
I wouldn’t recommend storing the tacos fully assembled as they may go soggy – you can store the other components according to the packaging instructions and assemble when you are ready to eat the leftovers.
- Prep Time: 15 – 20 mins
- Cook Time: 5 – 6 hrs
Find it online: https://dashofmandi.com/crock-pot-barbacoa-stackers/ [14]