Tender beef chuck stew topped off with cilantro, white onion, avocado with some lime and chiltepines!
3 pounds boneless chuck roast
salt and pepper, enough to coat meat
1/2 onion, quartered
1 sm tomato quartered
2 teaspoons minced garlic
1 bay leaf
1 fresh jalapeño diced
1 fresh anaheim pepper diced
1 dried red chile pod (NM, Anaheim, etc.)
1/2 teaspoon cumin
1 teaspoon oregano
1 cup of beer
1/2 cup water
Cut the chuck roast into large chunks, removing any excess fat. Generously season all sides of the meat with sea salt and black pepper.
Heat a large skillet over medium-high heat. Add the meat and sear 3 minutes on each side.
Place the meat in a slow cooker.
Add all other ingredients to the meat pan and bring to a quick boil. Mix all together in slow cooker to coat the meat with mixture.
Cover and cook on low for 8 hours, or on high for 4-5 hours. When tender, shred the meat by pulling it apart with a fork. Taste and season with more salt as needed.
Serve barbacoa with warm Natural Grains tortillas with shredded cabbage, chopped onions, cilantro and lime juice.