Slow Cooker Beef Barbacoa

Ingredients

• 3 lb beef chuck roast, cut into 3 or 4 large chunks
• 1 1/2 tsp salt
• 1 onion, chopped
• 4 cloves garlic
• 2 to 3 chipotle peppers in adobo, plus 1 tbsp of the sauce
• juice of 2 limes
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp dried oregano (Mexican if you have it)
• 1/4 tsp ground cloves
• 1/2 cup beef broth
• 2 bay leaves
• to serve: corn tortillas, diced onion, cilantro, lime wedges

Steps

1. Season the beef with the salt and put it in the slow cooker.
2. Blend the onion, garlic, chipotles and adobo, lime juice, vinegar, cumin, oregano, cloves and broth until smooth. Pour over the beef and add the bay leaves.
3. Cover and cook on low 8 hours (or high 5 to 6) until the beef shreds easily.
4. Remove the bay leaves. Shred the beef in the cooker and stir it into the juices.
5. Serve in warm tortillas with onion, cilantro and lime.

TipUse 2 chipotles for medium heat and 3 or more if you like it spicy.