Description
Barbacoa Tacos are filled with tender chuck roast that has been slow cooked in a spicy flavor packed sauce that comes together quickly in a food processor. This traditional Mexican recipe is one of my favorites. Spoon onto corn or flour tortillas and top with vegetables to suit your taste.
Ingredients
- 2 Tablespoons Canola Or Vegetable Oil
- 4 pounds Beef Chuck Roast
- 3 cloves Garlic
- 2 Chipotle Peppers
- 1 Tablespoon Cumin
- 1 teaspoon Onion Powder
- 1 Tablespoon Dried Oregano
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 2 Tablespoons Apple Cider Vinegar
- 1 cup Low Sodium Beef Broth
- 1 Lime, Juiced (about 2 Tablespoons)
- FOR ASSEMBLING THE TACOS:
- Flour Or Corn Tortillas
- Chopped Romaine Lettuce
- Grape Tomatoes, Halved
- Red Onions, Thinly Sliced
- Avocado Slices
Preparation
Heat vegetable oil in large skillet over medium heat. Brown chuck roast on both sides and place in large slow cooker.
Add garlic, chipotle peppers, cumin, onion powder, oregano, cloves, salt, pepper, vinegar, beef broth and lime juice to food processor. Pulse several times to blend and pour over chuck roast.
Cover the slow cooker. Cok on low for 8 hours or high for 5–6 hours or until fork tender.
Using a couple of forks, shred chuck roast right in slow cooker, removing any fat or gristle. Spoon meat into soft taco shells and top with lettuce, tomato, red onion and avocado. Serve promptly.
