Barbacoa Beef with Sour Cream

Serves 10 in about 8 hours. A slow cooker recipe built around oregano and avocado.

Ingredients

• 1 3-4 lb beef chuck roast*
• 1 tablespoon oregano (mexican, if you have it)
• 1 tablespoon cumin
• ½ teaspoon cloves, ground
• ¼ teaspoon cinnamon
• 2 teaspoons kosher salt (or 1 ½ teaspoons table salt)
• ½ teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 7-ounce can diced green chiles, mild
• 2-3 chipotles in adobo, chopped (canned)
• 2-3 tablespoons adobo sauce, from the can
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 3 bay leaves
• 3 tablespoons apple cider vinegar
• 2-3 tablespoons lime juice, fresh (about one lime)
• 1 cup beer, mexican dark beer (or beef broth)
• Diced onion
• Cilantro
• Avocado
• Sour cream

Method

1. Prepare all of your ingredients first. Cut the meat (brown it in a little oil if you wish), dice the onion, mince the garlic, measure the spices and liquids, etc.
2. Tip in the meat to the slow cooker and sprinkle the spices over it. Stir it well.
3. Tip in the remaining ingredients and stir.
4. Simmer on Low for 8 hours or High for 4 hours, until meat is very tender. When done cooking, use a large spoon to skim off some of the fat before removing the meat.
5. Then use tongs to remove the meat to a bowl, and use two forks to shred it.
6. Set the shredded meat back into the crock and stir it well. Taste and adjust salt if needed.
7. Plate with warm tortillas and rice, chopped onion, cilantro, avocado, sour cream, or whatever you like!

More slow cooker ideas are in the slow cooker collection.