Beef Barbacoa Tacos

Ingredients

• 1 chuck roast
• 1 tbsp. olive oil
• Chipotle pepper canned in adobo sauce… 1 pepper gives a mild spice, if you want more heat; use 3 peppers. (For a chipotle pepper in adobo sauce substitute, you can also use 1 tsp. smoked paprika with a little ketchup or tomato sauce in place of one pepper.)

• 4 oz. diced green chiles (optional)
• 1 medium onion, chopped
• 2 tbsp. apple cider vinegar
• 2 limes, juiced
• 1 tbsp. cumin
• 1 tsp. chili powder
• 2 tsp. dried oregano
• 1/4 tsp. ground cloves
• 1 cup beef bone broth
• 2 bay leaves
• 5 garlic cloves, smashed

Taco Ingredients

• 12 corn tortillas
• fresh cilantro 
• sour cream
• pico de gallo (see recipe at bottom of page)
• lettuce
• shredded cheese
• avocado, diced
• lime wedges

Instructions

• Season the beef generously with salt and pepper. 
• Heat a cast iron skillet on medium-high with a tbsp of olive oil. 
• Cut beef roast into 3-4 large chunks. 
• Sear in skillet, 3-4 minutes per side. 
• Place the beef in a slow cooker with chipotle Peppers/smoked paprika, diced green chili, diced onion, apple cider vinegar, lime juice, cumin, chili powder, dried oregano, ground cloves, beef broth, 2 bay leaves, and 5 garlic cloves smashed. 
• Cook on low for 7-8 hours until the roast is tender and easily pulls apart.
• Remove the beef and place in a serving bowl. 
• Shred the beef using two forks. 
• Before serving add more salt to taste. 
• Layer corn tortillas with meat and toppings of your choice. 
• Devour Immediately! 

Pico de Gallo (Makes 2 cups)

• 1 large ripe tomato, seeds removed, diced
• 1/2 green bell pepper, diced
• 1/2 small onion, diced
• 1/2 tsp. salt
• 1/2 cup chopped fresh cilantro
• Juice of 1/2 lime (1tbsp.)