Barbacoa Beef {Crock pot!}

Taco night is a frequent occurrence at our house. We enjoy ground beef, chicken, shredded pork tacos and now, I am thrilled to have found a great recipe for Barbacoa Beef from Stephanie's blog, Dessert Before Dinner. I was first introduced to barbacoa beef at Chipotle, like I'm sure many of you were. But if you're like me, and want to minimize the risk of E coli, you can make this at home! And I promise, it will be even better than the restaurant's, and much more economical, too.

This recipe has a long list of ingredients, but I'm sure you already have most of them in your pantry. The beef gets a nice kick from chipotle peppers (adjust to your family's tastes!) and all the ingredients (even orange juice!) work together nicely to produce super moist, delicious meat.

The best part? It cooks up in the crock pot all day, and then it only takes a few minutes to heat up tortillas, make guacamole, cut up tomatoes, and assemble all the other fixings your family loves on tacos (especially homemade salsa!). This beef is obviously very flexible too - instead of tacos, you could make burritos, enchiladas, quesadillas, salads, even a great sandwich!

Thanks to Secret Recipe Club for a great blog to visit, and a great recipe to add to my rotation!

There are more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate, Foodie Friday, Friday Frenzy, Hearth and Soul, What's Cookin, Wow Me, Wow Us.

Barbacoa Beef

2 lbs beef chuck roast
1/4 cup orange juice
3 cloves minced garlic
1 1/2 tsp. cumin
1 1/2 tsp. oregano
1/2 tsp. black pepper
1/4 tsp. allspice
1/2 tsp. salt
2 Tbsp. lime juice
1/2 cup chicken broth
2 chipotle peppers in adobo sauce, chopped small
1 tsp. adobo sauce

Place roast in crock pot. Combine the remaining ingredients in a medium measuring cup, and then pour over roast. Cook on low for 8-10 hours. Shred with two forks and then use in tacos, enchiladas, burritos, tamales, etc. Serves 6-8.

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