Slow Cooker Beef Barbacoa Tacos
INGREDIENTS
- 3pounds beef chuck roast (fat trimmed), cut into 2-inch chunks
- 1 tablespoon vegetable oil, optional
- 4cloves garlic, minced
- 2-3chipotles in adobo sauce, chopped
- 1(4-ounce) can dice green chiles
- 1 medium onion, chopped
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 ½ tablespoon ground cumin
- 1 tablespoon dried Mexican oregano (or standard dried oregano)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup beef broth
- 1/4 cup fresh lime juice
- Flour or corn tortillas
- Garnish with onion, cilantro, and radishes.
INSTRUCTIONS
- Combine all but the lime ingredients in the bowl of a slow cooker. *See note below for searing the meat beforehand. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
- Using two forks, shred the beef into bite-sized pieces inside the slow cooker. Toss the beef with some of the juices including the lime, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.
- Serve tacos with chopped onions, cilantro, and radishes.
* Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet. Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
Restaurant-Style Mexican Rice
INGREDIENTS
- 3 tablespoons olive oil
- 1/2 medium onion chopped
- 2 cups basmati rice well rinsed and drained*
- 4 garlic cloves, minced
- 2-3 jalapeno peppers seeded, deveined, minced
- 2 cups chicken broth
- 1 cup (8 oz.) Pomi’s tomato sauce with chili sauce
- 1 (14 oz can) fire-roasted tomatoes well drained
- 1 (4 oz can) chopped green chiles
- 1 tsp EACH ground cumin, Mexican chili powder, dried oregano
- 1/2 tsp EACH ground coriander, smoked paprika, salt
- Garnish with finely chopped cilantro and lime juice
INSTRUCTIONS
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3-5 minutes then add jalapenos and sauté for 2-3 more minutes. Add garlic and sauté for one minute more.
- Stir in all remaining ingredients (except for cilantro and lime juice). Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes, or until water is evaporated and rice is tender, stirring once at 10 minutes and replacing the lid.
- Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes. If it is still too wet for your taste, remove the lid and put it into a 350-degree oven for 10-15 min.
- Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.
