Low & Slow Chipotle-Maple Beef Tacos  

Sunday Slow Cooker:  Shredded Beef Barbacoa


NOTE:  I use a three (3) pounds roast


  1. In a blender, puree the chiles, adobo sauce, pineapple juice, maple syrup, tomato paste, 2 tsp. salt and 1 tsp. pepper until smooth. Pour the chile mixture into a large slow cooker and add the beef. Turn the beef a few times to coat, then arrange fat side up. Cover and cook on high heat until fork-tender, about 6 hours.

  2. Using a knife, scrape the fat off the surface of the beef; transfer the beef to a work surface. Using two forks, shred the beef, discarding any excess fat. In a large bowl, toss the beef with the cooking liquid to desired consistency (3 - 5 tbls).   Let stand until most of the juices are absorbed, about 10 minutes, then season with salt and pepper.

  3. Prepare shredded lettuce, diced Roma tomatoes, four cheese Mexican cheese and or authentic Fresco crumbling cheese, and Denise's Famous Restaurant Style Salsa.

  4. Serve as a main course with side dishes.