Chipotle Barbocoa

When I want easy meals for a few nights, I'll make a batch of chicken either like this or this in the slow cooker. Then we can eat tacos or burrito bowls or taco salads, and I don't have to worry about a lot of meal prep after work ... or after entertaining my children all day on my days off, which is far more exhausting than work.This recipe from Meals Made Simple caught my eye because it followed the same concept of easy slow cooker meal with Mexican flair.

This beef is delicious, albeit a bit too spicy for my kiddos to enjoy. It's really flavorful, and perfect for a few meals.

Chipotle Barbocoa
3-lb. beef roast (pork could be used as well)
1-2 chipotle peppers with 1 Tbsp. adobo sauce
1 small onion, quartered
1/4 cup lime juice
1/4 cup tomato paste
4 cloves garlic, peeled
1 1/2 Tbsp. apple cider vinegar
2 tsp. cumin
2 tsp. sea salt
1 tsp. oregano
1/2 tsp. ground cloves
3/4 cup beef, vegetable or chicken stock
3 bay leaves

Place roast in a slow cooker. Combine all remaining ingredients, except stock and bay leaves, in a blender. Blend until smooth.

Pour the blended mixture on top of the roast. Add the stock and bay leaves to the slow cooker. Cook on low for 7 hours. Remove beef, and shred, removing any pieces of fat. Return the meat to the slow cooker, and cook another 1-2 hours until very tender. Serve with your favorite toppings as a salad, rice bowl or tacos. Serves 6.