Mini Tacos with Barbacoa

Name: Mini Tacos with Barbacoa
Prep time: 20 min
Cook time: 4 min
Cuisine: American
Ingredients: 3 lbs 1855 Black Angus Beef chuck roast; Salt and pepper; 2 Tbsp vegetable oil; 1 C beef broth; 1 small onion, finely chopped; 2 bay leaves; 4 chipotle chilis in adobo; 6 garlic cloves; 1 ½ Tbsp cumin; 1 Tbsp dried oregano; ¼ tsp ground cloves; ¼ C fresh lime juice; 1 bag scoops tortilla chips; 1 bag shredded lettuce; 1 bag shredded Mexican cheese; 1 jar salsa; 1 avocado; 1 bunch cilantro

Looking for an easy slow cooker appetizer to serve at your next gathering? These mini tacos made with Black Angus chuck roast barbacoa are incredibly flavorful and totally customizable. Elevate your appetizers with this recipe!

Prep Time: 20 Minutes
Cook Time: 4 Minutes
Servings: 8

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Ingredients

3 lbs 1855 Black Angus Beef chuck roast
Salt and pepper
2 Tbsp vegetable oil
1 C beef broth
1 small onion, finely chopped
2 bay leaves
4 chipotle chilis in adobo
6 garlic cloves
1 ½ Tbsp cumin
1 Tbsp dried oregano
¼ tsp ground cloves
¼ C fresh lime juice
1 bag scoops tortilla chips
1 bag shredded lettuce
1 bag shredded Mexican cheese
1 jar salsa
1 avocado
1 bunch cilantro

Instructions

Combine all ingredients in a slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours, or high for 3-4 hours, until beef is tender and falls apart easily when shredded with a fork.
Shred beef with two forks.
Toss beef with juices, cover, and let rest for 10 minutes.
Remove bay leaves.
Top chips with barbacoa. Add assorted toppings.

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