Whitney Bond's Slow Cooker Beef Barbacoa Tacos

Last October, Livi and I made Greek Tacos.  They were fantastic.  Planning my meal plan this week I went back to that blog ...and stumbled on these tacos.  They.are.delicious!!  All the kids raved and I have to admit, I can pat myself on the back.  Original Recipe found here, but I did make some changes.

Slow Cooked Beef Barbacoa

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1 large white onion, diced

4 garlic cloves, diced

2 tsp. fresh oregano **I use a few dashes of dried oregano

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1 tsp. salt

1 tsp. black pepper

1 TB. Chipotle chili powder
1 TB cumin

1/4 tsp. ground cloves
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2-3 lbs. beef chuck roast

1/4 c. lime juice

1/4 c. apple cider vinegar

2 C beef broth

1/4 c. cilantro, chopped

3 bay leaves **I forgot
12 corn tortillas

Optional Toppings:

avocado (diced)

jalapenos (sliced)
cilantro (chopped)

INSTRUCTIONS:

1. Place the onion, garlic and oregano in the bottom of the crock-pot.
2. Combine the salt, pepper, chipotle powder, cumin and ground cloves in a small bowl.
3. Rub the mixture on the beef and place in the crock-pot.
4.  In another medium bowl, combine the lime juice, apple cider vinegar, beef broth and cilantro.
5. Pour this mixture over the beef, then add the bay leaves to the crock-pot.
6. Cover and cook on high for 6-8 hours (my crock-pot cooks high, so I put at 8 hours, but it is usually done by 6)

7.  Remove bay leaves and shred the beef

8.  Place in tortillas and add topping of choice.