Slow Cooker Beef Barbacoa
Ingredients
3 to 4 pounds beef chuck roast
5 garlic cloves, minced
2 bay leaves
1/2 sweet onion, finely chopped
3 chipotle chilies in adobo sauce
2 – 6 ounce cans of diced chiles
2 limes juiced
3 Tablespoons apple cider vinegar
1 Tablespoons cumin
1/2 teaspoon cinnamon
1 Tablespoons Mexican Oregano
1/2 teaspoon black pepper
1 1/2 teaspoon salt
1/4 teaspoon cloves
1/2 cup beef broth
Garnish:
Fresh cilantro
Chopped red onion
Directions
Place the beef in the slow cooker along with the onion, bay leaves and garlic. In a medium bowl combine together the chipotle chilies, diced chilies, lime juice, apple cider vinegar, cumin, oregano, black pepper, salt, cloves and beef broth and mix well.
Pour the chipotle chili mixture over the beef. Cover and cook on low for 6-8 hours, or high for 3-4 hours, or until the beef is tender and fall apart.
Once the beef is done cooking use two forks to shred the beef and return back to the slow cooker. Stir the beef to combine with the juices. Cover and let the slow cooker sit {turned off} for 15 minutes to let the juices soak in.
Garnish the beef with fresh cilantro and chopped red onion. Serve the beef over rice for rice bowls, as a filling for tacos or quesadillas or even a salad.
