MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Barbacoa Tacos
 Categories: Beef, Herbs, Chilies, Vegetables, Breads
      Yield: 8 Servings

      3 lb Beef rump or bottom round
           - roast
    1/2 c  Fresh cilantro; minced
    1/3 c  Tomato paste
      8 cl Garlic; minced
      2 tb Chipotles in adobo; plus:
      1 tb Adobo sauce
      2 tb Cider vinegar
      4 ts Ground cumin
      1 tb Brown sugar
  1 1/2 ts Salt
      1 ts Pepper
      1 c  Beef stock
      1 c  Beer or additional stock
     16    Corn tortillas (6")
           Pico de gallo

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Lime wedges
           Queso fresco
           Additional cilantro

  Cut roast in half. Mix next 9 ingredients; rub over roast. Place in
  a 5 qt slow cooker. Add stock and beer. Cook, covered, until meat
  is tender, 6 to 8 hours.

  Remove roast; shred with 2 forks. Reserve 3 cups cooking juices;
  discard remaining juices. Skim fat from reserved juices. Return
  beef and reserved juices to slow cooker; heat through.

  Serve with tortillas and pico de gallo. If desired, serve with lime
  wedges, queso fresco and additional cilantro.

  Recipe by Holly Sander, Lake Mary, Florida

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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