Slow-Cooker Chipotle Barbacoa Beef Tacos

Ingredients

• 1 lb beef chuck roast
• 2 tbsp chipotle peppers in adobo sauce
• 1 tbsp adobo sauce (from the can)
• 3 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup beef broth
• 8 small corn tortillas

Instructions

1. 1

   Prep (15 minutes): Pat the beef dry and season all over with salt and black pepper. Mince the garlic.

2. 2

   In the slow cooker, combine chipotle peppers in adobo (and 1 tbsp adobo sauce), garlic, cumin, oregano, chili powder, and beef broth. Add the beef and spoon some sauce over the top.

3. 3

   Cook (240 minutes): Cover and cook on LOW for 4 hours, until the beef is very tender and easily shreds.

4. 4

   Shred and serve: Transfer beef to a bowl, shred with two forks, then return to the slow cooker and stir to coat in the sauce. Warm tortillas and serve the barbacoa in tacos.