Barbacoa Taco's

Melt-in-your-mouth, shredded slow cooked beef taco's

Course Main Course

Cuisine Mexican

Keyword beef, taco, barbacoa

Servings 6

3 lbs chuck roast beef, cut into 2 in. cubes
2 Tbsp Canola Oil
kosher salt and fresh ground pepper
6 cloves garlic, chopped
1/2 white onion, chopped fine
3 Tbsp chipotle salsa, or chiles in adobo pureed San Marcos brand offers the puree
1.25 cups beef broth
1 Tbsp Apple cider vinegar
1.5 Tbsp ground cumin
1 Tbsp dried oregano
1/2 tsp cloves or all spice
3 Bay Leaves
1/2 cup lime juice
12 corn tortillas
sour cream, sliced avacado, cilantro for topping

Season the beef well with salt and pepper. Heat the canola oil in a large dutch oven over medium high heat, and sear the beef in 2 batches, to prevent steaming. Remove seared beef to a plate - reserve drippings as well.
To the slow cooker, add the beef, drippings, onion, garlic, broth, ACV, cumin, oregano, cloves, bay leaves, and stir ingredients well to combine. Cook on low setting for 6-8 hours, until beef falls apart when shredded. You can do 4 hours on high, but results are better with more time and low heat.
Shred the beef, return to the seasoned broth, and stir in the lime juice and check for seasoning. You can add a touch more of the adobo salsa for heat, or salt if needed.
Serve the beef in taco's with desired toppings, or make a burrito bowl with cooked rice or quinoa. Beef will keep well to use with nachos or breakfast tacos with scrambled eggs too!

Don't skip searing the beef, as it lends a big part of the deep flavor this dish is known for.