We have been on a Burrito Binge lately and my family requested Beef Barbacoa.  Here is my version for the crockpot.

Also, get out the blender so you don't have to chop.  

Crockpot Beef Barbacoa

• 3-5 lbs chuck roast
• 1/2c chicken or beef broth (water is fine too)
• 1 medium size lime - peeled
• 1 onion - chopped in quarters
• 4 garlic gloves
• 4 chipotle peppers in adobo sauce (7oz can is typical in hispanic section of grocery store)
• 1/4 cup apple cider vinegar
• 2 tablespoons cumin
• 2 tablespoons dried oregano (mexican if you have it)
• 1 tsp ground cloves

Put the meat in the crockpot.  Some recipes call to sear it first, but I didn't.  Pour the 1/2c broth (or water) on top of meat.

Peel the lime.  If you were juicing it, you would need 1/4 cup

In the blender:

Add the peeled lime, onion, garlic, peppers ( I used 1/2 a can and also put in 1/2 of the adobo sauce from the can), cumin, oregano, cloves and a 1/4c of water to liquify. 

After blending, stir in the vinegar.  Pour this over the meat.

Cook on low for 8 hours.  Shred the meat and use a slotted spoon to serve into your tacos or burritos.  

Saffie Leedy Farris