Chipotle Barbacoa Tacos


Chipotle Barbacoa Tacos
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  1. 3 pound center cut shoulder roast
  2. 3 to 5 large dried chipotle peppers, seeds removed
  3. ½ yellow onion
  4. ¼ cup lime juice
  5. ¼ cup tomato paste
  6. 4 garlic cloves
  7. 1½ tablespoons apple cider vinegar
  8. 2 teaspoons cumin
  9. 2 teaspoons sea salt
  10. 1 teaspoon oregano
  11. ¾ cup beef or chicken stock
  12. 3 bay leaves
  13. 1 teaspoon whole cloves
  1. Cut the roast into two pieces and trim any fat. Place in the pot of a slow cooker.
  2. Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor. Process until smooth.
  3. Pour over the roast and add the stock, bay leaves, and cloves.
  4. Cover and cook on low for 7 hours.
  5. Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender.
  6. Serve with your choice of toppings. We like avocado, radish, cilantro, and red onions.
Risa Groux Nutrition