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Slow-Cooker Barbacoa

Yield Serves 8

Ingredients

  • 3 to 4-pound beef chuck roast
  • 3 bay leaves
  • 1 cup cider vinegar
  • juice of 2 limes
  • 3 chipotle peppers in adobo sauce, drained
  • 4 cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1/2 teaspoon ground cloves
  • 1 cup chicken broth
  • flour tortillas
  • Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole

How to Make It

  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.

Slow-Cooking All Year 'Round