BARBACOA
INGREDIENTS:
1 LB BEEF CHUCK
1/8 CUP APPLE CIDER VINEGAR
1 1/2 TSP GARLIC
1 1/2 TSP CUMIN
1/2 PEPPER
1/2 TSP SALT
1/4 TSP CRUSHED CLOVES
1/3 CUP CHICKEN BROTH
HALF OF 1 BAY LEAF
1 TBSP LIME JUICE
1 CHIPOTLE PEPPER IN ADOBO
1/8 CUP APPLE CIDER VINEGAR
1 1/2 TSP GARLIC
1 1/2 TSP CUMIN
1/2 PEPPER
1/2 TSP SALT
1/4 TSP CRUSHED CLOVES
1/3 CUP CHICKEN BROTH
HALF OF 1 BAY LEAF
1 TBSP LIME JUICE
1 CHIPOTLE PEPPER IN ADOBO
INSTRUCTIONS: PAN FRY BEEF CHUCK IN OIL OF CHOICE. COMBINE ALL INGREDIENTS, EXCEPT BAY LEAF, INTO A BLENDER. BLEND ON HIGH UNTIL SMOOTH. ADD BROWNED BEEF CHUCK TO CROCKPOT, PLACE BAY LEAF ON TOP, THEN POUR BLENDED SAUCE OVER BEEF. COOK ON LOW FOR 8 HOURS. SHRED AND SERVE AS TACOS OR NACHOS.
