Barbacoa Tacos

Ingredients

• 3 pounds beef chuck roast (excess fat trimmed)
• 2 teaspoons Kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil (for searing)
• 1/2 cup beef broth
• 1 1/2 teaspoons dried oregano
• 3 dried bay leaves
• 1 small white onion, sliced
• Corn taco tortillas (for serving)
• 5 cloves garlic (crushed)
• 4 chipotle peppers in adobo (canned) (use 2 peppers for less spicy, see notes)
• 2 teaspoons ground cumin
• 2 tablespoons apple cider vinegar
• 1/4 cup fresh lime juice
• Chopped cilantro
• Diced white onions
• Sliced radishes
• Lime wedges
• Mexican coleslaw (optional)

Instructions

1. 1

   Make the marinade: In a food processor, combine the garlic cloves, chipotle peppers in adobo, ground cumin, apple cider vinegar, and lime juice. Pulse to combine until you get a smooth and even marinade.

2. 2

   Cut the beef chuck roast into 3 equal parts. Pat dry with paper towel. Season evenly on all sides with the 2 teaspoons of salt and the 1 teaspoon of ground black pepper.

3. 3

   Heat about 2 tablespoons of olive oil on a large skillet over medium-high heat. Sear the beef on all sides until nicely browned. Transfer the meat into a large 6-quart slow cooker. Tip: Let the meat sear undisturbed for about 3 to 4 minutes per side for best results.

4. 4

   Pour the prepared marinade over the beef in the slow cooker. Then, add the beef broth, dried oregano, bay leaves, and sliced onions. Stir until roughly combined. Cover with the lid. Cook on low for 8 hours, or on high for 4 hours.

5. 5

   Once ready, shred the beef and return to the slow cooker so it sits in all the delicious juices.

6. 6

   Serve over warm corn tortillas, and add the toppings of your choice. Enjoy!