Learn how to make slow-cooked barbacoa beef tacos with this SheKnows food how-to!






Ingredients:
• 1 Hatch green chili
• 1 quart low sodium beef broth
• 3 tbsp. olive oil
• 1 small onion, finely chopped
• 6 cloves of garlic, smashed
• 2 tsp. ground cumin
• ½ tsp. ground cloves
• 2 tsp. dried oregano
• 5 chipotle chilies packed in adobo, roughly chopped
• ¼ cup apple cider vinegar
• 2 tsp. fish sauce
• 4 lbs. chuck-eye roast
• Salt and pepper to taste
• 2 whole bay leafs
• Warm tortillas
• Onion, cilantro, salsa, and lime for toppings
Instructions:
1. On medium heat in a sauce pan combine 1 Hatch Green Chile, 2 tsp. ground cumin, ½ tsp. ground cloves, 2 tsp. dried oregano, 5 chipotle chilies packed in adobo, ¼ cup apple cider vinegar, and 2 tsp. fish sauce.
2. Add 3 tbsp. of olive oil to pan and bring to medium heat
3. Sear each side of chuck roast
4. Place roast in slow cooker on High
5. Sauté onions and garlic till brown in pan
6. Add sautéed onions and garlic to sauce pan
7. Purée ingredients in sauce pan with an immersion blender
8. Pour 1 quart low sodium beef broth over roast
9. Add whole bay leaves and salt and pepper to taste
10. Add sauce
11. Cook for 3 ½ hours
12. For the last half hour have the lid cracked so the extra liquid cooks off
13. Remove whole bay leafs
14. Serve