MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbacoa Tacos
Categories: Beef, Herbs, Chilies, Vegetables, Breads
Yield: 8 servings

3 lb Beef rump or bottom round
- roast
1/2 c Minced fresh cilantro
1/3 c Tomato paste
8 cl Garlic; minced
2 tb Chipotles in adobo
+=PLUS+=+
1 tb Adobo sauce
2 tb Cider vinegar
4 ts Ground cumin
1 tb Brown sugar
1 1/2 ts Salt
1 ts Pepper
1 c Beef stock
1 c Beer or additional stock
16 Corn tortillas (6")
Pico de gallo

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Lime wedges
Queso fresco
Additional cilantro

Cut roast in half. Mix next 9 ingredients; rub over
roast. Place in a 5 qt. slow cooker. Add stock and beer.
Cook, covered, until meat is tender, 6-8 hours.

Remove roast; shred with 2 forks. Reserve 3 cups cooking
juices; discard remaining juices. Skim fat from reserved
juices. Return beef and reserved juices to slow cooker;
heat through.

Serve with tortillas and pico de gallo. If desired,
serve with lime wedges, queso fresco and additional
cilantro.

Holly Sander, Lake Mary, Florida

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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