I don't use my crock pot a lot (personal preference) but for a roasting meat it's a good choice. Even the toughest meats will be tender and juicy after the hours spent cooking. This recipe has just a little kick that says "Hello." in a soft voice. If you want it louder or to give a shout add more chipotles. I like it nice and easy so I can taste all of the flavors I've stuffed into my tortilla shell.
Whether you like crispy or soft, flour or corn, any tortilla shell will work well with this meal. I'll tell you below which toppings I used but feel free to change the up to suit your taste!
Next time I make this beef recipe I will double or triple it and have extra for the freezer! I could also use a pork roast and it would be awesome as well.
Crock Pot Chipotle Beef Barbacoa Printable Recipe
1 round steak (approx 2 pounds)
1 chipotle in adobo sauce
1/2 Tablespoon cumin
1 teaspoon dried oregano
1/2 cup water
1 Tablespoon apple cider vinegar
1/4 cup lime juice
salt and pepper to taste
Cut up round steak into hunks and lightly salt. Heat olive oil in a medium pan and brown meat.In a bowl, smash chipotle a little and add oregano, water, vinegar and lime juice. Mix together. Pour over meat which has been placed in small crock pot. I was able to use a 1-1/2 quart crock pot size.
Cook on low for 6 hours or until meal easily shreds with a fork. (Test by poking with a fork and twisting. If it doesn't easily come apart allow it to cook longer. Don't shred the meat in there.)
Remove meat pieces to a medium bowl and shred.
Strain liquid over meat. It will look really soupy but don't worry.
The meat will absorb all the yummy again. Return meat to crock pot on warm while you prep the rest of your fixings. (Check now to see if you need any salt or pepper added.)
I served mine layered with brown rice, warmed black beans (not mashed), caramelized onions and peppers, sour cream, avocado slices and some cilantro. The first time I made them I used cheater's guacamole instead of avocado slices.