Barbacoa Tacos

Did you know the roasts sitting in your freezer can become scrumptious barbacoa tacos with a little help from a slow-cooker?

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Servings: 6-8 Prep time: 20 minutes Total time: 10 h 20 minutes
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INGREDIENTS

  • One 3.5 Pound Chuck Roast
  • 2 tablespoons avocado or other vegetable oil
  • 5 garlic cloves
  • Salt to taste (about one teaspoon)
  • Black pepper to taste (about one teaspoon)
  • 1 teaspoon oregano
  • 2-3 chipotle peppers in adobo sauce
  • 2 teaspoons ground cumin
  • 1 red onion
  • 1 cup beef broth
  • 1 lime
  • ½ teaspoon ground cloves
  • Corn Tortillas

  • Recommended Toppings:

  • Red onion
  • Cilantro
  • Sliced jalapenos
  • Salsa Verde
  • Diced Tomato

INSTRUCTIONS

  • Cut the roast into 6-8 pieces and remove any large pieces of fat. Season the beef with salt and pepper. Heat vegetable oil in a large skillet and sear the beef pieces until browned on all sides. Transfer the beef to the slow cooker.
  • Dice the onion and squeeze the lime, getting as much juice as possible. Blend lime juice, garlic, chipotle peppers, cumin, oregano, cloves, and ½ of the onion in a food processor.
  • Add the blended mixture and beef broth to the slow cooker. Cook on low for 8 to 10 hours, or until the beef easily shreds.
  • Serve over corn tortillas with choice of toppings.