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Barbacoa Beef
- 3 lbs chuck roast
- 4 cloves garlic, minced
- 1 (4 oz) can chopped green chilies
- 1 small white onion, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/2 cup beef broth
- 3 chipotle peppers in adobo sauce, chopped (optional for more heat)
- Combine garlic, green chilies, onion, lime juice, apple cider vinegar, bay leaves, cumin, oregano, salt, black pepper, cloves, and beef broth in a large bowl. Stir in the chipotle peppers if using. Mix well.
- Place the chuck roast in a slow cooker and pour the spice mixture over it. Make sure the meat is well coated.
- Cover and cook on low for 8 hours or until the meat is tender and shreds easily with a fork.
- Once cooked, remove the bay leaves and shred the beef using two forks. Mix the meat with the juices left in the slow cooker.
- Serve hot in tacos, burritos, salads, or with rice. Enjoy!
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