Recipe Series: Slow-Cooked Barbacoa Tacos


Recipe provided by Stephanie May Potter and Grass Fed Cattle Co

50th & France businesses, Stephanie May Potter, a health and lifestyle coach, and Grass Fed Cattle Co, have teamed up for this taco recipe that is filled with healthy, local ingredients and packed with flavor. 

Grass Fed Cattle Co specializes in providing sustainable and delicious 100% grass fed beef and pastured pork from local Minnesota and Wisconsin farms to folks in the Twin Cities and surrounding areas. Their honestly grown, hormone and antibiotic free beef and pork are raised on wide open pastures which are free of chemicals. Grass Fed Cattle Co takes the quality and quaintness of a small farm purchase and translates it to modern times by offering a simple online ordering process and a convenient pick up location at 50th & France. 

Stephanie May Potter empowers people to make real changes so that they can thrive, feel their best and live their best life. Stephanie provides personalized plans focused on simple and sustainable solutions that allows her clients to grow and flourish with her support & accountability.

Together, Stephanie and Grass Fed Cattle Co shared some recipe cards at the Edina Art Fair, and we wanted to bring this to our followers, so you have a healthy recipe in your dinner arsenal that will please the whole family! 


  • 2-3 lbs Grass Fed Cattle Co chuck roast
  • ½ onion sliced and halved
  • 1-2 jalapenos, sliced lengthwise in thin strips (seeded)
  • 3 bay leaves + 1 whole dried chili (ancho, santa fe, guajillo)
  • Marinade:

               –¼ cup lime juice + 1 tbsp apple cider vinegar

               –1 tbsp oregano + 1 tbsp cumin + 1 tbsp chili powder + 1 tsp paprika

               –2 gloves garlic or 1 tbsp garlic powder

               –½ tsp cinnamon

               –1 tsp salt + 1 tsp pepper


  • Combine all marinade ingredients and whisk, set aside.
  • Sear roast on hot grill or oiled skillet for 2 min per side, until browned.
  • Place roast in slow cooker, surround with bay leaves + dried chili, cover and surround with onions and jalapenos.
  • Pour marinade over everything, ensuring good coverage.
    Add ½ cup water on the side to ensure at least ½ of beef is wet.
  • Set crock pot for 7 hours on low. Stir/move once or twice.
  • Discard bay leaves and chili. Separate onions/jalapenos for service as a topping if desired. With a fork, shred the beef and stir in crock pot liquids (discard any remaining fat).
  • Serve on warm corn tortillas, top chopped red onion, cilantro, avocado, and Mexican queso.


  • It is amazing the depth of flavor this produces, highlighting the beef!
  • All seasoning can be adjusted to taste; if you don't have something, it’s okay to skip or substitute.
  • For healthy tortilla chips, take some extra corn tortillas, cut into wedges, spray with cooking oil, and bake for 10-15 minutes on 300*. Serve with your favorite salsa.
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