Cinco de Mayo! – (Beef Barbacoa Tacos)

Yesterday was Cinco de Mayo and we celebrated with these fantastic tacos!

Slow Cooker Beef Barbacoa
Recipe from FiveHeartHome

2 pounds boneless beef chuck roast
Salt & freshly ground black pepper
6 large cloves garlic
1/2 cup packed cilantro leaves
1 to 4 chipotle peppers in adobo, plus 1 to 2 tablespoons reserved sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon tomato paste
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons garlic salt
1 teaspoon dried oregano
1 bay leaf
6 ounces beef broth
6 ounces Mexican beer

Generously season beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.

In a mini or regular-sized food processor, pulse garlic until chopped. Add cilantro leaves and pulse until minced. Add chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Secure lid and process until just blended. (Alterntively, you may use a knife to mince garlic, cilantro, and chipotle(s), then stir in remaining ingredients until well mixed.)

Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in bay leaf. Cover and cook on low for 8 to 10 hours.

Remove roast to a cutting board. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Slice beef into chunks and then shred pieces with two forks. Return to slow cooker, stir meat to soak up liquid, and reheat on Warm for 20 to 30 minutes. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate leftover meat in reserved cooking liquid.

**We topped ours with fresh chopped onions and cilantro, cotija cheese, and Tajin Clásico spice.  The kids used salsa. Try it with some fresh lime wedges!

 

Our Thoughts:

As we prepared dinner, the smells of shredded beef and a hint of barbecue are in the air making me salivate. We went with corn tortillas, which complimented the tangy beef taste perfectly. If you go with the corn tortillas, please be sure to heat them properly.   The beef was very tender and so tasty that you could easily eat it by itself. The Cilantro, squeeze of lime and Tajin seasoning added an extra special flair leaving you wanting more after being full. It pairs well hint an original lime flavored margarita!  Jeremy couldn’t get enough and ended up overeating with a total of seven tacos.  But in the end it was well worth it, as it kept him full during our Cinco de Mayo feature, Machete!

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