Barbacoa Tacos

Ingredients

• 2½ lb beef chuck roast
• 1½ cup beef broth
• 2 tbsp chipotle peppers in adobo
• 2 tbsp apple cider vinegar
• 4 clove garlic
• 1 tsp cumin
• 1 tsp oregano
• 1½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 12 corn tortillas
• ½ red onion (optional)
• ¼ cup cilantro (optional)
• 1 lime (optional)
• ½ cup salsa (optional)

Steps

1. Trim excess fat from the beef chuck roast and cut into 2-3 large pieces. Season generously with salt and pepper.
2. In a blender, combine beef broth, chipotle peppers in adobo, apple cider vinegar, minced garlic, cumin, and oregano. Blend until smooth.
3. Place the beef in a slow cooker. Pour the blended sauce over the beef and add the bay leaves. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender and easily shreds.
4. Remove the beef from the slow cooker and shred it using two forks. Discard the bay leaves. Return the shredded beef to the slow cooker and stir to coat with the cooking liquid.
5. Warm corn tortillas in a dry skillet or microwave until pliable.
6. Assemble tacos by filling warm tortillas with barbacoa beef. Garnish with diced red onion, fresh cilantro, a squeeze of lime juice, and salsa, if desired.