Wednesday, February 17, 2016

OMFG Barbacoa Tacos - #29daysseducedbybruce - day 17 of 29

I don't think I've ever been phatter, phuller, or happier than I am at this very second.  I want to take my clothes off and roll around naked in this meal.  There may never be a reason to leave the house again.   The only disappointment in this meal is my (Mexican) children complaining about the spiciness.  My abuela is rolling over in her grave at the humiliation of these whimps.

Do NOT change anything about this recipe, do not pass go, do not collect $200.  

Barbacoa-Style Beef Tacos

- 3-4 lb Beef Chuck Roast 
1 can Chipotles in Adobo Sauce, Chopped 
5 Cloves Garlic, Chopped 
1 tbsp Ground Cumin 
3 tsp Oregano 
1/4 tsp Ground Cloves 
1/2 Cup Beef Broth 
1/4 Cup Apple Cider Vinegar 
1/4 Cup (fresh) Lime Juice 
3 Bay Leaves 
Flour/Corn Tortillas 
Sour Cream 
Black beans 

Notes / Directions
For Serving: (optional)
- Flour/Corn Tortillas
- Cheese
- Sour Cream
- Salsa
- Guacamole
- Rice
- Black Beans

Cut the Roast into approximately six to eight large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the beef chunks (in batches if necessary) on all sides until browned. Transfer seared meat to slow cooker. 

In a medium bowl combine chopped chipotles, garlic, cumin, oregano, cloves, beef broth, vinegar, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on low for 8-10 hours, until meat shreds easily. 

Remove bay leaves. Remove and shred beef. Return beef to slow cooker to marinate at least 10 more minutes, or until ready to serve. Great on nachos, tacos, and burritos!