Barbacoa Tacos

Ingredients

Beef chuck roast

3-4 pounds, trimmed

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Garlic

4 cloves, minced

Chipotle peppers in adobo sauce

2-3 peppers, with 2 tablespoons of adobo sauce

Cumin

1 tablespoon

Oregano

1 teaspoon

Beef broth

1 cup

Lime juice

1/4 cup, freshly squeezed

Corn tortillas

12, warmed

Onion

1 cup, finely chopped

Cilantro

1/2 cup, chopped

Instructions

1. Begin by seasoning the beef chuck roast generously with salt and pepper on all sides.
2. In a blender, combine the minced garlic, chipotle peppers, adobo sauce, cumin, oregano, beef broth, and lime juice. Blend until the mixture is smooth and well combined, creating a rich marinade.
3. Place the seasoned beef in a slow cooker, then pour the blended sauce over the top, ensuring the meat is well coated.
4. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and easily shreds.
5. Once cooked, remove the beef from the slow cooker and use two forks to shred it into bite-sized pieces.
6. Serve the shredded beef on warm corn tortillas, and top with chopped onion and fresh cilantro for an authentic touch.
7. Enjoy with a squeeze of extra lime juice for added zest.