Ingredients
- 3 1/2-4 cups of beef chuck roast
- 1/8 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 2 chipotle peppers
- 3 garlic cloves
- 1/2 onion
- 2 bay leaves
- To make the tacos: tortillas, cilantro, onion, avocado, limes and salsa
Steps
- Peel and dice half the onion
- Chop the garlic into small pieces
- In a small bowl mix together the oil, salt, pepper, cumin, garlic, onions, chipotle peppers, 2 bay leaves to make the marinade
- Place the meat into the crockpot. Cover one side with the half the marinade and flip over and use the remaining marinade
- Cook on low heat for 8 hours or 4 1/2 hours on high heat. The meat is ready when it starts to fall apart and is easily shredded with a fork.
- Prepare any optional toppings (cut the cilantro, onions, avocado, and limes)
- Heat up the tortillas. They are ready when you can fold them in half and they don’t break
- Assemble your tacos with your desired toppings
- Enjoy!