We really like tacos at our house. Like really, really, REALLY.
While I love a good traditional taco along with the next gal, I grow a little weary of having them every time we want tacos.
That means a little variety is in order.
So far some of the varieties we have loved are Shredded Chicken Tacos and Shredded Beef Tacos. Yum!
This new variety, Barbacoa Tacos, is equally delightful.
I will be truthful that they are a wee bit on the spicy side. That is due to the delightful chipotle peppers that go into it. So you can either adjust it to make it less spicy, you can slather them in sour cream and guac, or you can make the kiddos some quesadillas while the adults scarf down on the Barbacoa Tacos.
Anyway you choose to serve them up, you should. Every one needs a little fiesta once in awhile.
Just add pico, some guac, and an indulgent helping of tortilla chips. Oh, and if you want, open up a yummy Mexican soda. After all, it is a fiesta, even if it is just a fiesta at the dinner table.
I insist you make these. I mean, I don't want to be pushy, but really I am just looking out for your taste buds. They should really get to experience these.
Slow Cooker Barbacoa Taco
adapted from Top Secret Recipes
4 pound chuck roast
2 Tablespoons vegetable oil
1/3 cup apple cider vinegar
3 Tablespoons lime juice
2-3 canned chipotle chiles (or less for less spice)
2 teaspoon minced garlic
1 Tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1/2 teaspoon ground cloves
3/4 cup chicken broth
3 bay leaves
pico de gallo
Make an adobe sauce by combining the vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender until smooth. Set aside.
Trim excess fat off of the roast. Heat oil in a Dutch oven or large skillet over medium heat. Sear the roast on each side until browned, about 3-4 minutes a side. Transfer the roast to a slow cooker. Pour the adobo sauce over the meat. Next pour in the chicken broth and add in the bay leaves.
Cover and cook on low for 6-7 hours.
Take out and shred. Skim the fat off of the liquid. Add the meat back into the liquid. Cook another 30 minutes with the lid off.
Serve over tortillas with the toppings of your choice.
Follow along with Just Another Day in Paradise