Barbacoa

Barba-what? It's some sort of delicious meat, loaded with Mexican flavors. (Or at least what I think of as Mexican flavors.) It has a bit too much spice for our children, but I could still enjoy it even without sour cream to cool the heat. My husband loved it ... granted, he probably thought it was really flavorful but had no heat. We're completely different on our spice preferences.

This will be a repeat for tacos, burritos, burrito bowls and the likes. Gimme Some Oven did well with this recipe, and it's extremely easy thanks to the slow cooker doing the work.

Barbacoa

3 lbs. chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped

1 (4 oz.) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 Tbsp. apple cider vinegar
3 bay leaves
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 tsp. salt
1 tsp. black pepper
1/4 tsp. ground cloves
1/4 cup beef broth or water

Combine all ingredients together in a slow cooker. Cook on high 3-4 hours or low 6-8 hours until the beef is so tender that it easily shreds with a fork. Shred the beef, and let it stand in the juices for at least 10 minutes to absorb them. Serve with desired toppings. (Leftovers freeze well for later use.)