Beef Barbacoa

Tender, slow-cooked barbacoa with smoky chipotle, citrus, and warm spices. Pile it into warm tortillas and finish simply with onion and cilantro — or take it up a notch with a cilantro-lime coleslaw.

Ingredients

• 1 beef roast
• 1 large onion, sliced
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 tablespoon dried oregano
• 1–2 chipotle peppers in adobo sauce (for medium or hot)
• Juice of 2 limes
• 1/2 cup orange juice (or juice of 2 oranges)
• 2 tablespoons minced garlic
• 1 teaspoon onion powder
• 3 bay leaves
• Salt and pepper
• Warm corn or flour tortillas, to serve
• Chopped onion and fresh cilantro, to serve
• Cilantro-lime coleslaw, optional

Instructions

1. Place the roast right in the slow cooker. (You can brown it first if you like, but it's not necessary if you're short on time.)
2. Add the onion, cumin, chili powder, oregano, chipotle peppers, lime juice, orange juice, garlic, onion powder, bay leaves, and salt and pepper.
3. Set the slow cooker to 8 hours and walk away.
4. When the beef is falling apart, shred it in the slow cooker.
5. Serve in warm tortillas topped simply with chopped onion and fresh cilantro — or top with a cilantro-lime coleslaw for extra creaminess and crunch.