Slow Cooker Barbacoa Tacos Lunch Recipe

Name: Slow Cooker Barbacoa Tacos Lunch Recipe
Ingredients: 3 1/2 lb. boneless chuck roast, quartered; 2 tsp. kosher salt, plus more, to taste; 2 Tbsp. vegetable oil; 1 medium onion, thinly sliced (2 cups); 5 cloves garlic, thinly sliced; 2 cups Kitchen Basics® Original Beef Stock; 1/4 cup apple cider vinegar; 1/4 cup Take Root Organics® Tomato Paste; 4 chipotle chilies in adobo sauce, coarsely chopped; 2 tsp. each cumin and oregano; 1 tsp. each ground ancho chile and ground guajillo chile (see TIPS); 1/4 tsp. each cinnamon and allspice; Warm corn tortillas, 2 to 3 per person (see TIPS); Topping Options: Lime wedges, sliced avocado, sliced radishes, sliced Fresno chiles, chopped cilantro

kitchenbasics.com

Slow Cooker Barbacoa Tacos recipe from Kitchen Basics. Savory beef stock helps this spicy barbacoa develop its rich flavor for this delicious Mexican style lunc

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Cooking tools:

Slow cooker
Dutch oven
Chef's knife
Cutting board
Fork
Measuring spoon
Measuring cup
Spoon
Stove
Skillet
Microwave
Paper towel
Kitchen towel
Aluminum foil

Ingredients

3 1/2 lb. boneless chuck roast, quartered
2 tsp. kosher salt, plus more, to taste
2 Tbsp. vegetable oil
1 medium onion, thinly sliced (2 cups)
5 cloves garlic, thinly sliced
2 cups Kitchen Basics® Original Beef Stock
1/4 cup apple cider vinegar
1/4 cup Take Root Organics® Tomato Paste
4 chipotle chilies in adobo sauce, coarsely chopped
2 tsp. each cumin and oregano
1 tsp. each ground ancho chile and ground guajillo chile (see TIPS)
1/4 tsp. each cinnamon and allspice
Warm corn tortillas, 2 to 3 per person (see TIPS)
Topping Options: Lime wedges, sliced avocado, sliced radishes, sliced Fresno chiles, chopped cilantro