Barbacoa Tacos

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 8 hours 10 minutes

Zutaten

4 pounds beef chuck roast (cut into 3-inch chunks)

1 onion (diced)

3-4 chipotles in adobo sauce (finely diced)

5 garlic cloves (minced)

1/4 cup fresh lime juice

2 tablespoons apple cider vinegar

1 tablespoon ground cumin

1/2 tablespoon dried oregano

2 teaspoons salt

1 teaspoon black pepper

1/4 teaspoon ground cloves

3/4 cup beef stock

3 bay leaves

tortillas

diced onion

avocado slices

chopped cilantro

sour cream or cheese (optional)

Anweisungen

Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.

Mix and Cook

Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8-9 hours, or on high for 4-5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.

Shred

Remove the beef to a cutting board and use two forks to shred it.

Stir

Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.

Assemble

Use tongs to remove a serving of barbacoa from the slow cooker, top it on a tortilla, and garnish with diced onion, avocado, cilantro, and other toppings.

Nährwertangaben

• Kalorien: 543 kcal
• Gesamtfett: 31 g
• Gesättigtes Fett: 12 g
• Ungesättigtes Fett: 17 g
• Transfett: 2 g
• Cholesterin: 156 mg
• Natrium: 1075 mg
• Gesamtkohlenhydrate: 23 g
• Ballaststoffe: 7 g
• Zucker insgesamt: 2 g
• Eiweiß: 46 g