Barbacoa Street Tacos

Ingredients

• 4 pounds boneless beef chuck roast
• 1 white onion, chopped
• 5 bay leaves
• ½ teaspoon ground black pepper
• 1 teaspoon cumin
• 2 tablespoons minced fresh garlic plus 1 tablespoon garlic powder
• ¼ cup apple cider vinegar
• 4 cups low sodium chicken broth
• 1 (14 ounce) can tomato sauce
• ¼ cup ancho chili powder
• 1 (12 ounce) can chipotle peppers in adobo sauce (chop peppers into small pieces and reserve adobo sauce)
• salt to taste
• street taco flour tortillas
• grated cojita cheese
• chopped fresh cilantro
• mexican crema

Directions

1. Place roast, onion, bay leaves, black pepper, cumin, garlic, garlic powder, and vinegar in a slow cooker; cover ingredients completely with chicken broth. Cover and cook on high setting until meat is very tender and falling apart, about 4-5 hours.
2. Remove meat from the slow cooker and discard liquids. Return meat to slow cooker and shred. In a bowl, mix together tomato sauce, chili powder, chopped chipotle peppers, adobo sauce and salt. Stir mixture into the shredded meat. Cover the cooker and cook meat and sauce on High for an additional 1-2 hours.

Serve with tortillas, cheese, cilantro and crema