Slow Cooker Barbacoa Taco Bowls
Total time
Author: Alexa Schirm
Serves: 6
- 3 lbs chuck roast, fat trimmed and cut into 2-inch chunks
- 6 cloves garlic, minced
- 1 can diced tomatoes, in juice
- 2 chipotles in adobo sauce, chopped
- 1 can chopped green chilis
- 1 can diced tomatoes in juice
- ¼ cup fresh lime juice
- ¼ cup apple cider vinegar
- 3 bay leaves
- 1 Tbsp ground cumin
- 1 Tbsp oregano
- 2 tsp salt
- 1 tsp pepper
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- ½ cup beef broth
- 1 cup roughly chopped fresh cilantro
- Remove most of the fat from the roast and then cut it into large chunks.
- Place meat in slow cooker and add remaining ingredients.
- Cook on high heat for 6 hours or low for 8-10.
- While meat is still in crock pot, shred with two forks and turn the heat to warm.
- Serve meat in a bowl with rice (cauliflower rice), beans, avocado, salsa and fried plantains.
Recipe by Simple Roots at https://simplerootswellness.com/slow-cooker-barbacoa-taco-bowls/
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