Slow-Cooker Barbacoa

Name: Slow-Cooker Barbacoa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 bay leaves; 1 kilograms beef chuck roast; 237 milliliters chicken broth; 3 chipotle peppers in adobo sauce, drained; 237 milliliters cider vinegar; 454 grams Toppings: shredded Co y Jack cheese, shredded lettuce, guacamole; 8 servings flour tortillas; 4 cloves garlic; 1 teaspoons ground cloves; 1 Tbsp ground cumin; 2 juice of limes; 1 Tbsp dried oregano; 2 teaspoons pepper; 2 teaspoons salt

Slow-Cooker Barbacoa might be just the main course you are searching for. One serving contains 638 calories, 49g of protein, and 40g of fat. This recipe serves 8. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of ground cumin, flour tortillas, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth.

Ingredients you will need

Bay Leaves

Lime Juice

Seasoning

Peppers

Vinegar

Garlic

Equipment you will use

Food Processor

Slow Cooker

Blender

Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Shred beef with 2 forks; return to juices in slow cooker.

Ingredients you will need

Vinegar

Broth