World Cuisines: Barbacoa Tacos from the Crockpot (Mexico)

This dish is super easy to make and delicious. The blend of spices makes the beef very aromatic and amazing in flavor. I hope you will enjoy it as much as I do. Today I paired up the meat with lime & cilantro coleslaw.  But it is also delicious with your choice of greens. Enjoy!

Ingredients:
- 2 Tbsp oil
- 2 pounds chuck roast, cut into 2-inch pieces
- 1 white/yellow onion, diced
- 4 garlic cloves, chopped
- 11/2 tsp ground cumin
- 1 tsp oregano
- 2-4 chipotle chilies in adobo sauce, chopped
- 1/4 cup fresh lime juice
- 2 Tbsp apple cider vinegar
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 3 bay leaves
- 1/2 cup water

Directions:
- Add water, vinegar, cumin, oregano, chilies, lime juice, salt, black pepper, cloves and bay leaves to your crockpot and turn it on high. Stir all the ingredients and put the lid on.
- Heat the oil in a large skillet on medium-high. Add the beef and brown on all sides (about 10-15 minutes).
- Move the meat to the crockpot. 
- In the same skillet, cook the onion and garlic until translucent and move to crockpot as well.
- Cook on high for 5-6 hours or on low for 8-10.
- Remove the beef, shred and place back in the pot. Stir and serve.

Serving ideas:
- small corn tortillas, warmed
- lettuce, chopped
- fresh cilantro (to taste)
- freshly chopped onion (optional)
- coleslaw

Serves 4-6 people, makes around 8-10 tacos.

¡Provecho!