Slow Cooker Barbacoa Tacos

Prep & Cook Instructions

1. Season meat with 2 tsp. salt. Heat oil in a Dutch oven over medium-high heat. Brown meat in 2 batches about 5 minutes each batch, turning to brown all sides. Add beef to slow cooker and top with onion and garlic.
2. In the same pan, add stock, vinegar, tomato paste, chipotle, cumin, oregano, ancho and guajillo chile powders, cinnamon and allspice. Bring to a simmer over high heat, stirring to loosen browned bits from the bottom of the pan. Cook about 8 minutes until liquid has reduced by half (about 1 cup); add to slow cooker. Cover and cook 7 to 8 hours on LOW or 4 to 5 hours on HIGH.  
3. Remove lid; shred beef with two forks while in the slow cooker. Let rest at least 20 minutes for meat to absorb some of the braising liquid (see TIPS). Serve shredded barbacoa with tortillas and toppings. 

TIPS:

• If both ground guajillo and ancho chile are unavailable, use 2 tsp. of one, or use one ground chile and add one more chipotle chile. 
• For the best flavor, make the barbacoa the day before so the shredded meat can cool completely in the cooking juices, absorbing the savory flavor. Reheat refrigerated meat gently in a Dutch oven.
• To warm tortillas, place each tortilla directly on the grates of a gas stove turned onto medium-high heat for 10 to 15 seconds per side until slightly charred in spots. For an electric stove, warm the tortillas in an ungreased skillet instead. In a microwave, stack 4 to 6 tortillas wrapped in damp paper towels; microwave on HIGH 30 to 45 seconds. To keep warm, stack the tortillas and wrap in a clean kitchen towel or aluminum foil until ready to serve.