Aunt Meredith's Barbacoa Tacos

Aunt Meredith's Barbacoa Tacos

Ingredients
1 can low-sodium beef broth
1 large yellow onion, chopped
6 cloves garlic, finely chopped
1 1/2  finely chopped chipotle chiles in adobo sauce
  plus 3 Tbsp. adobo sauce (from 1 can) * or more for spicier beef
1½ teaspoons ground cumin
1 teaspoon dried mexican oregano
2¼ teaspoons kosher salt, divided
1 3½-lb. boneless beef chuck roast or round roast
¼ cup packed cilantro leaves
fresh lime wedges
1 can black beans
cotija cheese (or shredded colby jack)
pico de gallo
guacamole
crema or sour cream
tortillas

Directions
Stir broth, chopped onion, garlic, chipotles, adobo sauce, cumin, oregano, and 1¼ teaspoons salt in a 6- quart slow cooker. Add beef and turn to coat. Cover and cook on low until beef is very tender and pulls apart easily, 7 to 8 hours.

Transfer beef to a large bowl; coarsely shred with 2 forks.  Drain some of the liquid out of the crock pot. Toss beef with 1½ - 2 cups cooking liquid left in the crock and ¾ teaspoon salt.

Serve in warm tortillas with warmed black beans, cilantro, cheese, pico de gallo, guacamole, lime wedges, and sour cream.   Tortilla chips on the side.

Adapted from https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-mexican-beef-sliders-recipe