Slow Cooker Barbacoa

Combine all ingredients in the bowl of the slow cooker. (Or mix the liquids in a separate vessel and pour over meat/onion/peppers and gently toss to coat.) Toss gently to combine all the ingredients and coat the beef. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Using two forks, shred beef in the crockpot into slices that will be bite sized. Toss the beef with the juices, then cover it and let the beef soak up the juices, 10-30 minutes, it depends. Remove the bay leaves.

Serve in corn or flour tortillas,top with pico de gallo, onions/cilantro and even cheese!

Ingredients

• 3 lbs beef chuck roast, cut into 2 inch chunks

• 6 cloves of garlic, minced

• 2 chipotles in adobo sauce, chopped **

• 1 (4oz) can diced green chiles**

• 1 small white onion, finely chopped

• 1/4 cup fresh lime juice

• 2 tablespoons apple cider vinegar

• 3 bay leaves

• 1 tablespoon ground cumin

• 1 tablespoon oregano

• 2 teaspoons ground black pepper

• 1/4 teaspoon ground cloves

• 1/2 cup beef stock

** I couldn’t find a can/jar of adobo sauce like i normally do. So for this recipe on this particular day I mixed it up. I normally use the recipe listed but to replace the adobo I used TWO can of the green chiles, then mixed 1/4C (plain) tomatoe sauce mixed with 2 tablespoons BBQ sauce. It’ll give it that smokey bbq flavor. You can also just use the juice from a can of adobo or use this method if you find adobo peppers too hot.