Barbacoa

Yield: About 8-12 servings
[sorry, no picture--it's shredded beef, what's to see?? ;) ]
This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef (very similar to Chipotle's Barbacoa).

Prep: 10 min Cook: 4 hours 10 min Total: 4 hours 20 min

Ingredients:

• 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
• 4 cloves garlic, minced
• 2 chiptoles in adobo sauce, chopped (or more or less to taste)
• 1 small white onion, finely chopped (about 1 cup)
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves (1 is plenty for my taste)
• 1 Tablespoon ground cumin
• 1 Tablespoon dried Mexican oregano (regular oregano works too)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef broth or water

Directions:  Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker.  (I drained, then cooled the beef for about 20 minutes, then shredded it in my stand mixer using the dough hook [thanks for the tip Pinterest!]--works perfectly!) Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.  We used it for crispy tacos, soft tacos & nachos.  Would also make great enchiladas or quesadillas.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

http://www.gimmesomeoven.com/barbacoa-recipe/