Barbacoa Beef is one of my all time favorite meats to put in tacos and serve on nachos. It takes a bit of cooking in the slow cooker but the end results will provide your family of 4 with two dinners. You might even try serving this on New Year’s or on game night creating a make your own taco/nacho bar. It is great fun!
4 pound chuck roast (I sometimes have to purchase 2 roasts to total 4 pounds.)
1 large yellow onion diced
2 chipotle chilis in adobo sauce
1/3 cup apple cider vinegar
3 cups chicken stock
2 bay leaves
4 cloves of garlic-smashed
2 tsp cumin
2 tsp oregano
1 tablespoon salt
2 tbsp lime juice
3 tbsp chopped fresh cilantro
Turn your slow cooker on low. Add the onion, chicken stock, bay leaves, garlic, oregano, lime juice, vinegar, cumin and cilantro and stir. Remove 2 chipotle chilis from the can and dice them. Add them and 1/2 tablespoon of the adobo sauce to the mixture. Stir well.
Remove any strings keeping the chuck roast together. Trim off any excess fat. Salt and pepper them generously and add them to the slow cooker.
Cook on low for 8 hours. When done, remove meat from the slow cooker and trim off any remaining fat. Using two forks, shred the meat. Return it to the slow cooker and stir. When serving, remove the shredded meat from the slow cooker with tongs, allowing the juices to drain off the meat.
Add to soft or crispy tacos or serve on top of tortilla chips.
Taco/Nacho topping suggestions include:
shredded cheddar cheese
pico de gallo
Photo Credit: Tilly’s Nest