Barbacoa Tacos

I know I just posted a taco seasoning recipe, but barbacoa tacos are a favorite in this house! After making some changes to the recipe, it turned out so perfect! Full of flavor, just enough spice, this meat was very juicy! I prepped it the night before and threw it in my slow cooker the next morning. My family raved over how good it was, and I know we'll be eating this a lot more in the future!

Ingredients:

• 1 cup beef broth
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 4 minced garlic cloves
• 2-3 chipotles in adobo sauce, chopped
• 4 oz. chopped green chiles
• 1 small yellow onion chopped
• 3 bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon ground cloves
• 3 lbs beef chuck roast, cut into small chunks (trim off the fat, I cut mine into 1-2 inch cubes)

Directions:

1. Combine all ingredients, except meat in a large bowl. Stir the sauce mixture before adding the beef. 
2. Stir the mixture. Cook immediately or refrigerate to cook the next day.
3. When ready to cook, place the mixture into the slow cooker. Cover and cook on low for 7-8 hours until the meat is tender enough to shred. 
4. Before shredding the meat, remove the bay leaves.
5. Shred the beef using two forks. After shredding the beef, place it back into the slow cooker. 
6. Using tongs, serve the barbacoa on warm corn tortillas or use it to top off your salad. 
7. Top with chopped onion, fresh cilantro, and a squirt of lime juice or top it with some sour cream and cheese! 
8. Enjoy!

Next time I make this, I am going to double the recipe. When it is cooked, I'll put half of the cooked meat in the freezer for a future quick meal. 

xoxo,

Jade