Slow Cooker Beef Barbacoa

Ingredients

• 3 lb (1.4 kg) beef chuck roast, cut into large chunks
• 2 teaspoons salt
• 1 small onion, chopped
• 4 garlic cloves
• 3 chipotle peppers in adobo, plus 2 tablespoons adobo sauce
• Juice of 2 limes
• 1 tablespoon apple cider vinegar
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cloves
• 3/4 cup (180 ml) beef broth
• 3 bay leaves
• Corn tortillas, onion, cilantro and lime for serving

Instructions

1. Season the beef with salt and place in the slow cooker.
2. Blend the onion, garlic, chipotles, adobo sauce, lime juice, vinegar, cumin, oregano, cloves and broth until smooth.
3. Pour the sauce over the beef and tuck in the bay leaves.
4. Cook on low 8 to 10 hours or high 5 to 6 hours, until the beef shreds easily.
5. Remove the bay leaves, shred the beef in the juices and serve in tortillas with onion, cilantro and lime.

Tips for the best results

For deeper flavor, sear the beef chunks in a hot skillet before adding them to the slow cooker. Leftovers freeze well in their juices for up to 3 months.

Estimated values per serving of meat, without tortillas.