Better-Than-Chipotle's Crock-Pot Barbacoa Tacos
Prep time:
Cook time:
Total time:
Serves: 8-10
- 3-4 lb chuck roast
- 1 small can chipotles in adobo sauce
- ⅓ cup apple cider vinegar
- juice from 1 lime
- 3 garlic cloves
- 2 tsp. chili powder
- 4 tsp. cumin
- 2 tsp. oregano
- ¼ tsp. cayenne
- ¼ tsp. ground cloves
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. olive oil
- 1 cup chicken broth
- 2-3 bay leaves
- tortilla shells
- Cilantro-Lime rice (linked in post)
- Chipotle Black Beans (linked in post)
- Chipotle's Honey Vinaigrette (linked in post)
- Monterey Jack shredded cheese
- Sour Cream
- Shredded lettuce
- Start by adding chipotles in adobo, apple cider vinegar, lime juice, garlic and all seasoning to a food processor and pulse until smooth.
- Heat oil in a large skillet over medium-high heat.
- Cut roast into 3-4 large pieces.
- Season with salt and pepper.
- Sear in skillet on all sides.
- Place roast in crock-pot.
- Pour adobo marinade over.
- Add chicken broth and bay leaves.
- Cook on high 6 hours or low 9.
- Remove bay leaves, shred roast, cook one more hour.
- Prepare other sides during last hour.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/better-than-chipotles-crock-pot-barbacoa-tacos/
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