Tacos de Barbacoa in a Crockpot

I cook a lot of Mexican food.  I love the flavors of the chiles and spices.  I really miss having good Mexican food living in Kansas.  What the people here say is wonderful Mexican food is terrible to me.  ICK!  So, I end up making my own.  Usually I end up creating my own dishes, but I recently bought this special edition magazine that has tons of great looking recipes. 

The recipe in the book and the original version of this dish is supposed to be smoked.  I don't have a smoker so the book said that you could do it a crockpot.  I can't imagine how yummy it be if it were to be smoked in banana leaves. YUM!

In the old days, prior to my obsession with eating healthy I used to fry the corn tortillas in vegetable oil.  Talk about bad for you!  Now, I have found a more healthful way to cook the tortillas.  I lightly coat a nonstick pan with nonstick spray and throw the tortillas in (one at a time) and cook till slightly bubbled on one side.  Flip and cook for about 20 seconds longer.  They are perfect!  I can now eat a taco without grease running down my arm.  (I know- gross, right?)

This was so easy and delicious and I can't wait to make it again.   Maybe this Sunday when I have family coming over?!? 

Oh!  and the leftovers made a perfect wrap for our roadtrip to Texas. 

Ingredients:

2 tbsp cider vinegar or red wine vinegar

4 cloves garlic, minced

2 tsp dried oregano, crushed

2 tsp chili powder (I used ancho chile powder)

1 1/2 tsp salt

1 1/2 tsp cracked black pepper

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1  4 lb beef chuck roast

1/4 cup beef broth or water

corn tortillas

possible toppings: shredded lettuce, chopped tomatoes, salsa, quacamole, crumbled queso fresco, and/or fresh cilantro

Directions:

In a small bowl stir together the vinegar, garlic, oregano, chili powder, salt, black pepper, cinnamon, and cloves to make a paste.  Spoon spice paste on all sides of the roast; rub in with your fingers.  If you can, put it in the refrigerator for a while (I let it sit for about 2 hours). 

Place in a 5 to 6 quart slow cooker with broth. Cook, covered on low-heat setting 10-12 hours or until tender.  (I cooked mine for about 8 hours and it was perfect). 

I have linked up this recipe to the following blogs:

Finer Things Friday at Amy's Finer Things