IT Guy and I love to go to Chipotle and his favorite thing to get there are their barbacoa tacos. He’s love that smoky chipotle pepper taste! I’m more of a chicken burrito kinda gal but the barbacoa tacos are yummy. And we all know how versatile a chuck roast can be so it just made sense to try some barbacoa tacos at home. After doing a little research as to what exactly goes into this dish, besides chipotle peppers, I came up with this method. Really, it can’t be easier to make this. Throw a hunk of meat in your crock pot then mix up a few things and let it go all day then serve. My kinda meal!
Barbacoa Beef Tacos
1 2-3 pound chuck roast
3 tablespoons (or more) diced chipotle peppers (comes in a jar in the Mexican food aisle)
1 4-ounce can diced green chilies
1 onion ~ diced
1/2 cup beef broth
2 tablespoons apple cider vinegar
1/4 cup lime juice
4 cloves garlic
3 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground cloves
2 teaspoons salt
1 teaspoon pepper
Place roast in the crock pot.
In a medium bowl, combine the rest of the ingredients.
Pour mixture over roast in the crock pot.
Cover and turn to high for 3-4 hours then turn to low for 2 - 3 more hours or until meat is tender.
Shred into large chunks with two forks.
Serve with flour tortillas, lettuce, tomatoes, cheese, salsa, and guacamole.