Slow Cooker Barbacoa Beef Tacos

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  Beef Chuck Roast(1814g)
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  Yellow Onion
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  Garlic
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  2 bay leaves
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  Lime Juice, Fresh(60g)
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  Low Sodium Beef Broth(240g)
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  Vinegar, Apple Cider(45g)
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  Chipotle peppers in adobo sauce
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  Chili powder(30g)
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  Cumin, Ground(15g)
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  Paprika, Smoked(10g)
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  2 teaspoons sea salt
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  ½ teaspoon freshly cracked black pepper
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  Yellow Onion
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  Radishes
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  Cilantro, Fresh
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  Tortilla, Corn, 6-Inch

Instructions

1. 1Cut the beef chuck roast into 3–4 inch chunks. Dice the onion and mince the fresh garlic. Combine the lime juice, beef broth, apple cider vinegar, chipotle peppers in adobo sauce, chili powder, ground cumin, smoked paprika, salt, and pepper in a medium bowl and stir until blended.
2. 2Heat a large Dutch oven or heavy pot over medium-high heat for 2 minutes. Working in batches, sear the beef pieces for 3–4 minutes per side until deeply browned on all surfaces, then transfer to a plate.
3. 3In the same pot, sauté the diced onion and minced garlic over medium heat for 2–3 minutes, stirring occasionally, until fragrant and softened.
4. 4Return all the beef to the pot and pour the marinade mixture over it. Bring to a simmer over medium-high heat, then reduce heat to low, cover with the lid slightly ajar, and cook for 4–5 hours, stirring every hour, until the beef shreds easily with a fork and reaches an internal temperature of 190–205°F.
5. 5Using two forks, shred the beef directly in the pot into bite-sized pieces. Skim and discard any visible fat from the surface. Simmer uncovered over low heat for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and coats the meat.
6. 6Finely chop the radishes and cilantro. Dice the remaining raw onion. Divide the shredded barbacoa evenly into 10 airtight containers while hot, then top each with 1–2 tablespoons of sauce from the pot.
7. 7Pack the corn tortillas, diced onion, radishes, and cilantro in separate containers and refrigerate alongside the meat.