Slow Cooker Barbacoa Tacos Lunch Recipe | Kitchen Basics

Name: Slow Cooker Barbacoa Tacos Lunch Recipe | Kitchen Basics
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

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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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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