These Slow Cooker Barbacoa Beef Tacos are full of flavor and great for a quick dinner during the week or for having people over. The beef is marinated in a tasty sauce and cooked slowly until it's soft and juicy. It's then crisped up in a skillet to add more texture and flavor. For a tasty meal that the whole family will love, put it in warm tortillas and top with your favorite taco ingredients.
Ingredients: 3 lbs beef chuck roast, trimmed of excess fat. 1/3 cup apple cider vinegar. 4 cloves garlic, minced. 1/4 cup lime juice. 2 chipotle peppers in adobo sauce, minced. 2 teaspoons ground cumin. 2 teaspoons dried oregano. 1 teaspoon ground cloves. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon ground cinnamon. 1/2 cup beef broth. 1 tablespoon vegetable oil. Corn or flour tortillas, for serving. Taco toppings such as diced onions, cilantro, lime wedges, etc..
Instructions: In a small bowl, combine apple cider vinegar, minced garlic, lime juice, minced chipotle peppers, cumin, oregano, cloves, salt, pepper, and cinnamon to create a marinade. Place beef chuck roast in a slow cooker and pour marinade over the top. Add beef broth to the slow cooker. Cover and cook on low for 8-10 hours, or until beef is tender and easily shreds with a fork. Once beef is cooked, remove from slow cooker and shred using two forks. Set aside. In a large skillet, heat vegetable oil over medium-high heat. Add shredded beef and cook until slightly crispy, about 5 minutes. Serve shredded beef in tortillas with desired toppings.
