Slow-Cooker Barbacoa Tacos

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Slow-Cooker Barbacoa Tacos

Ingredients:

•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)

Marinade:

–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

Instructions:

•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.

Notes:

•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.