Slow Cooker Barbacoa Beef Tacos
1 Chuck Roast (about 3-4 lbs), cubed into large squares, about 3" x 3"
1 Large onion, diced
1 Bulb of garlic, peeled and roughly chopped
3 Bay leaves
1 Cup beef stock
2 T apple cider vinegar
1 Chipotle in adobe
1 T Cumin
1 T Paprika
1 T Chile powder
Tia Lupita Cactus Tortillas (we like grain free for this recipe)
Tia Lupita Chipotle Hot Sauce
In a medium bowl mix the spices, beef stock, lime juice, vinegar and chipotle.
Place the chuck roast pieces, onion bay leaves and garlic in the slow cooker.
Pour the beef stock mixture over the meat in the slow cooker.
Set on low for 8 hours or 4 hours on high if you are short on time.
Once cooked through, shred the meat with 2 forks.
Warm cactus tortillas in a hot skillet and serve with
Tia Lupita hot sauce, onion, cilantro and radishes.