We have been on a Burrito binge lately and my family requested Beef Barbacoa. Here is my version for the crockpot.

Also, get out the blender so you don't have to chop.  

Crockpot Beef Barbacoa

• 3-5 lb. chuck roast
• 1/2 c chicken or beef broth (water is fine too)
• 1 medium size lime - peeled
• 1 onion - chopped in quarters
• 4 garlic gloves
• 4 chipotle peppers in adobo sauce (7oz can is typical in Hispanic section of grocery store)
• 1/4 c apple cider vinegar
• 2 tablespoons cumin
• 2 tablespoons dried oregano (Mexican if you have it)
• 1 tsp ground cloves

Put the meat in the crockpot. Some recipes call to sear it first, but I didn't. Pour the 1/2 c broth (or water) on top of meat.

Peel the lime. If you were juicing it, you would need 1/4 cup.

In the blender:

Add the peeled lime, onion, garlic, peppers (I used 1/2 a can and also put in 1/2 of the adobo sauce from the can), cumin, oregano, cloves and a 1/4 c of water to liquify. 

After blending, stir in the vinegar. Pour this over the meat.

Cook on low for 8 hours. Shred the meat and use a slotted spoon to serve into your tacos or burritos.  

Saffie Leedy Farris