Recipe: Slow Cooker Chipotle Beef Barbacoa

• 3 pounds beef chuck roast, cubed into large chunks
• 1 cup beef broth
• 3 chipotle peppers in adobo
• 4 cloves garlic, minced
• 2 small onions, chopped + divided
• 1/4 cup fresh lime juice
• 4 Tbsp Stock Market Chipotle Extra Virgin Olive Oil
• 2 Tbsp Stock Market Neapolitan Herb Dark Balsamic
• 1 Tbsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp ground cloves
• 1 1/2 tsp Jacobsen’s Himalayan Sea Salt
• 1/2 tsp Jacobsen’s freshly ground black pepper
• 2 bay leaves
• 1 lime, cut into wedges
• 3 radishes, sliced thin
• 1 avocado, sliced
• 1 cup fresh cilantro, chopped
• Flavor & Fire Cantina Salsa, for finishing

Directions

In the bowl of your slow cooker, place the cubed beef chuck roast and season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper.

In a blender, add the beef broth, chipotle peppers in adobo, minced garlic, chopped onion (from 1 onion), lime juice, Stock Market Neapolitan Herb Dark Balsamic, Stock Market Chipotle Extra Virgin Olive Oil, cumin, oregano, and ground cloves and blend until smooth. Pour the sauce over the top of the prepared beef roast in the slow cooker. Add the bay leaves, cover, and cook on low for 8-9 hours (or on high for 4-5 hours) until the beef is very tender.

Once cooked, remove the beef and using two forks, shred it; return the beef to the sauce in the slow cooker.

Serve in a warm corn tortilla topped with chopped onion, chopped cilantro, sliced radishes, sliced avocado, a lime wedge, and a little Flavor & Fire Cantina Salsa!

Enjoy!