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Slow Cooker Barbacoa Tacos

Cut your beef into large cubes. In a large skillet over medium high heat add the avocado oil, cholula and brown the beef on each side. Transfer to your slow cooker. In your food processor (or blender if you do not have one) add adobo chilis, water, better than bouillon, garlic, cumin, oregano, onion powder, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat. Coo. . .

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Servings: 6

Prep Time: 00:20

Cook Time: 06:00

Main Ingredients

1 1/2 teaspoons of cumin

1 teaspoon of oregano

1/4 teaspoon of cloves

2 teaspoons of garlic powder (or minced garlic)

1 teaspoon of onion powder

1/4 teaspoon of black pepper

3/4 teaspoon of pink himalayan salt

1 1/2 juice from limes

1 teaspoon of better than bouillon beef

1 can of chipotle chilis in adobo

1 1/2 cups of water

1 tablespoon of cholula hot sauce

2 tablespoons of avocado oil

3 pounds of beef chuck roast (or brisket)

Preparation

1Cut your beef into large cubes. In a large skillet over medium high heat add the avocado oil, cholula and brown the beef on each side. Transfer to your slow cooker.

2In your food processor (or blender if you do not have one) add adobo chilis, water, better than bouillon, garlic, cumin, oregano, onion powder, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.

3Cook on low for 6 hours or high for 3 hours. Shred the meat and keep on warm.

Additional Notes

I love to use sprouted corn tortillas with these! Garnish them with red onion, tomato, cilantro and guacamole.

Reviews: 0

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