Slow-Cooker Barbacoa Tacos
•2-3 lbs chuck roast (I use Grass Fed Cattle Co,in Minneapolis)
•½ onion sliced and halved
•1-2 jalapenos, sliced lengthwise in thin strips (seeded)
•3 bay leaves + 1 whole dried chili (ancho, santa fe, guajillo)
–¼ cup lime juice + 1 tbsp apple cider vinegar
–1 tbsp oregano + 1 tbsp cumin + 1 tbsp chili powder + 1 tsp paprika
–2 gloves garlic or 1 tbsp garlic powder
–½ tsp cinnamon
–1 tsp salt + 1 tsp pepper
•Combine all marinade ingredients and whisk, set aside.
•Sear roast on hot grill or oiled skillet for 2 min per side, until browned.
•Place roast in slow cooker, surround with bay leaves + dried chili, cover and surround with onions and jalapenos.
•Pour marinade over everything, ensuring good coverage.
Add ½ cup water on the side to ensure at least ½ of beef is wet.
•Set crock pot for 7 hours on low. Stir/move once or twice.
•Discard bay leaves and chili. Separate onions/jalapenos for service as a topping if desired. With a fork, shred the beef and stir in crock pot liquids (discard any remaining fat).
•Serve on warm corn tortillas, top chopped red onion, cilantro, avocado, and Mexican queso.
•It is amazing the depth of flavor this produces, highlighting the beef!
•All seasoning can be adjusted to taste; if you don't have something, it’s okay to skip or substitute.
•For healthy tortilla chips, take some extra corn tortillas, cut into wedges, spray with cooking oil, and bake for 10-15 minutes on 300*. Serve with your favorite salsa.