Crockpot Barbacoa Recipe

  Tex Mex Beef

Combine the following in a crockpot:
3 pound chuck or rump roast
6 chopped garlic cloves
2 bay leaves
1/4 cup apple cider vinegar
1 chopped onion
2 Tablespoons whole black pepper

Cook for minimum of 6 hours, or until meat falls apart,
adding water as necessary to keep covered. Cool meat and finely shred (plan on an hour or so to shred the meat!)
Remove broth from crockpot. Strain out and discard solid ingredients. Add meat back to crockpot.

Add to crockpot:
1 large can tomato sauce
1/4 cup chili powder
1/2 pound green chilis, roasted, skinned and sliced
1/4 cup jalapeno juice
Add enough broth to keep moist.

Cook two more hours.
If you are really brave, instead of just jalapeno juice,
use one jar of chopped jalapenos and juice!
Serve with flour tortillas and roll them like burritos or tacos.

Crockpot Barbacoa

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