Slow-Cooker Beef Barbacoa
"I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It’s an amazing alternative to ground beef tacos or even pulled pork carnitas. It’s also versatile. You can have a soft taco bar and let people make their own—or offer mouthwatering Mexican pizzas or rice bowls. —Holly Sander, Lake Mary, Florida..."
INGREDIENTS
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1 beef rump or bottom round roast (3 pounds)
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1/2 cup minced fresh cilantro
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1/3 cup tomato paste
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8 garlic cloves, minced
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2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
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2 tablespoons cider vinegar
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4 teaspoons ground cumin
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1 tablespoon brown sugar
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1-1/2 teaspoons salt
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1 teaspoon pepper
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1 cup beef stock
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1 cup beer or additional stock
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16 corn tortillas (6 inches)
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Pico de gallo
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Optional toppings: Lime wedges, queso fresco and additional cilantro
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