Barbacoa Beef Tacos

🧂 Ingredients

• 6 Garlic cloves
• 3 lbs. Beef chuck roast
• 1 ½ Tbsp. Cumin
• Salt and pepper to taste
• 1 Tbsp. Dried oregano
• 2 Tbsp. Olive oil
• ¼ tsp. Ground cloves
• 1 ¼ C. Beef broth divided
• 3 Bay leaves
• 3 Chipotle chiles in adobo
• ¼ C. Fresh lime juice

Instructions

• 1 Slice the roast into six pieces and season with salt and pepper to taste.
• 2 Heat the olive oil in a skillet over medium high heat. 
• 3 Take turns searing the slices of roast on both sides in the skillet, and then
  place them into the slow cooker.
• 4 Add the garlic, chipotle chiles and ¼ cup of the beef broth to a food processor,
  and blend until smooth. 
• 5 Whisk together the chipotle mixture with the remaining beef broth, cumin,
  oregano and cloves. 
• 6 Pour the mixture over the roast in the slow cooker, and add in the bay leaves. 
• 7 Cover and cook on low for 8-9 hours.
• 8 Remove the roast pieces and shred the meat with two forks.
• 9 Return the shredded beef to the slow cooker, and stir in the lime juice. 
• 10 Serve on tortillas or with your choice of sides.

Nutrition Info