Ingredients

The following ingredients have 6 Servings
  • Beef Barbacoa:
  • 2 1/2 - 3 lb. Chuck Roast
  • 1 Onion (chopped)
  • 4 Chipotle Chilies in Adobo Sauce (chopped)
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Cumin
  • 1-2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 - 14.5 ounce can Beef Broth
  • Tomatillo Salsa:
  • 1 lb. Fresh Tomatillos (husked)
  • 1/4 bunch Cilantro
  • 1/2 Jalapeno
  • 1 Tablespoon Fresh Lime Juice
  • 1 teaspoon Salt
  • 2 Tablespoons Sugar
  • Toppings:
  • 1-2 Avocados (sliced)
  • 4 ounces Queso Fresco (crumbled)
  • 20 small Corn Tortillas

Instruction

  • Place chuck roast, onion, chipotles, chili powder, cumin, salt, pepper, and beef broth in slow cooker. Cook on low for 8 hours or on high for 5 hours. After the meat is tender, shred into bite size pieces.
  • Heat oven to 400 degrees. Place tomatillos (remove husk) on baking sheet and bake for 12-15 minutes or until soft. Place in blender or food processor with cilantro, jalapeno, lime juice, salt and sugar. May add more sugar depending on preference. The sugar cuts the acidity of the tomatillos. Let chill.
  • Top two corn tortillas with beef, queso fresco, avocado, and tomatillo salsa.
  • *May soften corn tortillas by wrapping in slightly damp paper towel and placing in microwave for 20-30 seconds.