BARBACOA (CROCK POT)

FOR THE BEEF:
3 pound chuck or rump roast
1 onion, chopped
1/4 cup apple cider vinegar
6 garlic cloves, chopped
2 Tablespoons whole black pepper
2 bay leaves
FOR THE SAUCE:
1 large (1 lb) can tomato sauce
1/2 pound green chiles, roasted, skinned and sliced (or 1 (8 oz) can)
1/4 cup chili powder
1/4 cup jalapeno juice*
TO SERVE:
flour tortillas

Combine the ingredients for the beef in a crock pot:

Cook for minimum of 6 hours on low, or until meat falls apart. Add water as necessary to keep meat covered in liquid.

Remove cooked meat from crock pot; set aside to cool meat (plan on an hour or so for the meat to cool and to shred the meat!)

Remove broth from crockpot. Strain out and discard solid ingredients; set aside the broth.

Finely shred the cooled beef. Add shredded meat back to crockpot along with the ingredients for the sauce. Add enough broth to keep moist.

Cover the crock pot and cook on low for two more hours.

TO SERVE:
Serve with flour tortillas and roll them like burritos or tacos.

*If you are really brave, along with the jalapeno juice add one jar of chopped jalapenos and juice!

Adapted from a recipe by Elvita, Tucson, AZ
Source: Tambrey's Recipes