• Friedrich's Market

Barbacoa Street Tacos & Tri Color Slaw with Lime Dressing

The slow cooker is the perfect fit for this easy, stress-free batch of barbacoa. That’s assuming you don’t want to dig a hole in the backyard and cover it with maguey leaves to make an impromptu oven. The slow cooker has put these backyard ovens out of business, but they do share a secret... time. A few hours at a low temperature applied to a properly seasoned cut of meat will produce a rich, succulent flavor that works in a wide range of dishes.

Barbacoa is so easy to to make in your slow cooker, pressure cooker or Instant Pot. This is a tender, delicious barbacoa recipe that rivals any restaurant favorite! You can use beef or pork cheek. The meat tastes amazing due to the right amount of fat in the cut. That means no dried out meat. It is so simple and full of flavor! I think the other secret is the Chipotle peppers in adobo sauce. I think I might just cook everything in adobo sauce from now on.


Taco Ingredients

24 mini corn tortillas

1 lb pork cheek

3 oz chipotles in adobo

1 red or yellow onion, chopped

4 cloves garlic

2 limes

¼ cup water

Herbs: 1t cumin, 1t oregano, ½t salt, ¼t pepper

Dressing: 1oz Tomatillo Salsa Verde

Slaw Ingredients:

½ head green cabbage

¼ head red cabbage

½ cup shredded carrots

Cilantro, roughly chop (save ½ for tacos)

3 limes, juiced (about 1/3 cup)

1 oz extra virgin olive oil,

1 tsp sugar

Kosher salt


Recommended cooking methods: Instant Pot / Pressure Cooker (40 min & add ½ cup water)

Slow Cooker (high 4 hrs) or In the Oven 2 75F for 4.5 hrs (used a covered dish)

  1. Add the meat to your preferred cooking vessel along with adobo sauce, ¼ of the chopped onion, minced garlic, herbs, the juice of 2 limes, and water.

  2. When the meat is fork tender it’s done. Use two forks to shred the pork. Let the shredded pork simmer in the sauce for an additional 5 minutes. You can also taste for seasoning at this point and add salt to taste.

Building your Tacos:

  1. In a pan, over medium heat, warm the tortillas 2 or 3 at a time depending on the size of your pan for about 1 min on each side. No oil is needed. Keep your tortillas warm in saran wrap/foil/tortilla warmer.

  2. For a simple barbacoa taco, take TWO tacos

(yes double taco), fill with a small scoop of the pork. Top with onions and freshly chopped cilantro. Serve with a wedge of lime and slaw on the side.


  1. Finely shred the cabbage using a large knife or mandolin. In a very large bowl, toss together the shredded cabbage with the shredded carrots and ½ of the chopped cilantro.

  2. Squeeze the limes into a small measuring cup and whisk in the oil and sugar. Toss with the slaw, and season generously with salt (it may need more than you think, taste test).

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1139 Frederick Ave, St. Joseph, MO        

Phone: (816) 646-1301

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