Slow Cooker Mexican Barbacoa
Ingredients
| 3 lbs beef shoulder or round roast, cut into 2 inch chunks | ||
| 1 cinnamon stick | ||
| 1 tbs cumin seeds | ||
| 3 tsp Mexican oregano | ||
| 2 tsp ground coffee | ||
| 1 tsp allspice berries | ||
| 2 tbs kosher salt | ||
| 4 dried ancho chili peppers, stems and seeds removed | ||
| 3 cups beef stock | ||
| 1 onion, chopped | ||
| 6-8 cloves garlic, chopped | ||
| 1 (6 oz) can tomato paste | ||
| 1/4 cup red wine vinegar | ||
| 12 soft flour and or corn tortillas | ||
| 2 limes cut into wedges | ||
| optional toppings | ||
| sour cream, finely shredded cheddar cheese, julienne radishes, chopped fresh cilantro, sliced avocado, pico de gallo or finely sliced lettuce |
- In a heavy skillet toast cinnamon, allspice, cumin, oregano and coffee over medium heat until fragrant, about 1 minute.
- Cool add salt and grind in a spice grinder to a fine powder.
- Season the beef all over with spice blend.
- Cover tightly with plastic or put in a zip lock bag and refrigerate overnight.
- Put dried peppers in a pot with 3 cups beef stock over medium- high heat.
- Bring to a boil, cook 5 minutes, turn off heat and cover with a lid.
- In a slow cooker combine beef, onion, garlic, tomato paste, vinegar and chili peppers with stock.
- Cook on high for 2 hours, then on low for 5 hours or until fork tender.
- When beef is cook enough to handle, hand shred,
- Put cooking liquid and vegetable mixture in a food processor or blender and puree until smooth, then combine with shredded beef.
- Serve with warm soft flour and or corn tortillas, lime wedges and optional ingredients.
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