Barbacoa Tacos and Adobo Broth.

• Yield : 6 Tacos

  • Chuck Roast 3-4 lb.

  • White Onion (Large Dice) 1 ea

  • White Onion (Small Dice) 1/2 ea

  • Garlic Cloves (Smashed) 6 ea

  • Green Chilies 4oz.

  • Adobo Peppers 1 oz

  • Cumin 1 tbsp

  • Oregano 1 tbsp

  • Salt 1 1/2 tsp

  • Pepper 3/4 tsp

  • Beef Broth 32 oz

  • Apple Cider Vinegar 2 tbsp

  • Lime Juice 2 ea

  • Bay Leaves 3 ea

  • Cilantro Garnish 1/4 cup

    • Pico

      • Tomatoes (Small Dice) 1 ea

      • White Onions (Small Dice) 1/4 ea

      • Cilantro (Rough Chop) 2 tbsp

      • Lime Juice 1 ea

      • Avocado Oil 2 tbsp

      • Salt & Pepper Pinch

  • Corn or Flour Tortillas 6 ea

1. In a Crock Pot add onions, garlic, chilies, peppers, and beef on top.

2. Add seasoning on the beef and pour broth, lime juice, and vinegar around beef in the crockpot.

3. Add Bay Leaves, cover and cook on low for 6 to 8 hours or 3 to 4 hours on high till fork tender.

4. Place meat in a bowl and shred.

5. Pour remaining liquid in a sauce pot and bring to a simmer.

6. While the sauce is simmering mix all the pico ingredients together in a separate bowl.

7. Once sauce has reduce by 1/2, add pico and remove from heat.

8. Build tacos with tortilla, white onions, cilantro, and dip in your Adobo Broth.

9. Enjoy!