Learn how to make slow-cooked barbacoa beef tacos with this SheKnows food how-to!<br /><br /><br /><br /><br /><br /><br />Ingredients:<br />• 1 Hatch green chili<br />• 1 quart low sodium beef broth<br />• 3 tbsp. olive oil<br />• 1 small onion, finely chopped<br />• 6 cloves of garlic, smashed<br />• 2 tsp. ground cumin<br />• ½ tsp. ground cloves<br />• 2 tsp. dried oregano<br />• 5 chipotle chilies packed in adobo, roughly chopped <br />• ¼ cup apple cider vinegar<br />• 2 tsp. fish sauce<br />• 4 lbs. chuck-eye roast<br />• Salt and pepper to taste<br />• 2 whole bay leafs<br />• Warm tortillas<br />• Onion, cilantro, salsa, and lime for toppings<br />Instructions:<br />1. On medium heat in a sauce pan combine 1 Hatch Green Chile, 2 tsp. ground cumin, ½ tsp. ground cloves, 2 tsp. dried oregano, 5 chipotle chilies packed in adobo, ¼ cup apple cider vinegar, and 2 tsp. fish sauce.<br />2. Add 3 tbsp. of olive oil to pan and bring to medium heat<br />3. Sear each side of chuck roast<br />4. Place roast in slow cooker on High<br />5. Sauté onions and garlic till brown in pan<br />6. Add sautéed onions and garlic to sauce pan<br />7. Purée ingredients in sauce pan with an immersion blender<br />8. Pour 1 quart low sodium beef broth over roast<br />9. Add whole bay leaves and salt and pepper to taste<br />10. Add sauce<br />11. Cook for 3 ½ hours<br />12. For the last half hour have the lid cracked so the extra liquid cooks off<br />13. Remove whole bay leafs<br />14. Serve
