Tacos de Barbacoa

Ingredients

• 3 pounds beef chuck roast
• 12 pieces corn tortillas
• 1 large onion
• 1 bunch cilantro
• 2 pieces lime
• 1 large avocado
• 4 cloves garlic
• 2 pieces chipotle peppers in adobo sauce
• 2 teaspoons cumin
• 1 teaspoon oregano
• 2 cups beef broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons oil

Instructions

1. 1

   In a large skillet, heat 2 tablespoons of oil over medium-high heat. Season the beef chuck roast with salt and black pepper. Sear the beef on all sides until browned, about 5-7 minutes total.

2. 2

   Transfer the seared beef to a slow cooker. Add 1 large chopped onion, 4 minced garlic cloves, 2 chopped chipotle peppers in adobo sauce, 2 teaspoons cumin, 1 teaspoon oregano, and 2 cups of beef broth.

3. 3

   Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.

4. 4

   Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir it into the juices. Let it sit for 10 minutes to absorb the flavors.

5. 5

   While the beef is resting, prepare the toppings. Chop a bunch of cilantro, dice 1 large avocado, and cut 2 limes into wedges.

6. 6

   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

7. 7

   To assemble the tacos, place a generous amount of the shredded beef on each tortilla, top with chopped onions, cilantro, and diced avocado. Serve with lime wedges on the side.

8. 8

   Enjoy your delicious Tacos de Barbacoa!