Crock Pot Barbacoa tacos
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Crock Pot Barbacoa tacos

INGREDIENTS:
4 1/2-5 pounds beef chuck roast
Salt and oil, for searing meat
5-6 chile chipotle peppers
1 cup of chicken or beef broth
1/4 vinegar
Juice of 3 limes
1 onion, halved
5 cloves of garlic
4 bay leaves
Tablespoon cumin
2 teaspoons Mexican oregano
2 teaspoons of salt and pepper
1/2 teaspoon cloves
2 guajillo chiles, deseeded and boiled until softened
12 tortillas
Toppings- onion, cilantro, salsa, avocado, cheese, sour cream- whatever you prefer 💕

▶️ season meat with salt and sear evenly in vegetable oil, and place in crock pot.
▶️boil guajillo peppers while searing the meat.
▶️ add boiled gaujillo peppers, spices, lime juice, chipotle peppers, garlic cloves, vinegar, and broth in a blender and blend until smooth. Pour over the meat.
▶️ Add the bay leaves, onion, stir and cover.
▶️ Cook on high 4-6 hours or 8-10 hours on low. The meat will be very tender and shred easily.
▶️remove onion and bay leaves, remove meat and shred meat. Then add shredded barbacoa back to the Crock Pot to keep warm and absorb the flavors from broth while making tacos.
▶️ warm tortillas and assemble!

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