Target: 6 × 4 inches · landscape

Slow-Cooker Beef Barbacoa Tacos

515 min · 8 taco servings

Ingredients

□ 3 lb beef chuck roast, cut into 3-inch pieces

□ 1 1/2 tsp kosher salt

□ 1/2 tsp black pepper

□ 2 tbsp neutral oil

□ 3 chipotle peppers in adobo

□ 2 tbsp adobo sauce

□ 1/2 cup fresh orange juice

□ 1/4 cup fresh lime juice

□ 6 garlic cloves, peeled

□ 1 tsp ground cumin

□ 1 tsp dried oregano

□ 1/2 tsp ground cloves

□ 1/2 cup low-sodium beef broth

□ 16 small corn tortillas, warmed

□ Diced white onion, chopped cilantro, and lime wedges, for serving

1. Season chuck roast and sear it in oil over medium-high heat until deeply browned.

2. Blend chipotles, citrus, garlic, spices, and broth; coat the browned beef in a slow cooker.

3. Cook on low 8 hours, until the beef is fork-tender and reaches 195 F.

4. Shred beef. Skim fat and reduce thin juices if needed, then fold enough liquid into the meat to gloss it.

5. Warm corn tortillas and top barbacoa with white onion, cilantro, and lime.

Cook’s note: For a gentler heat, use one chipotle pepper and keep the same amount of adobo sauce.