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Slow-Cooker Barbacoa

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 to 4-pound beef chuck roast

  2. 3 bay leaves

  3. 1 cup cider vinegar

  4. juice of 2 limes

  5. 3 chipotle peppers in adobo sauce, drained

  6. 4 cloves garlic

  7. 1 tablespoon ground cumin

  8. 1 tablespoon dried oregano

  9. 1 1/2 teaspoons salt

  10. 1 1/2 teaspoons pepper

  11. 1/2 teaspoon ground cloves

  12. 1 cup chicken broth

  13. flour tortillas

  14. Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole

Instructions Jump to Ingredients ↑

  1. Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings.

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