Barbacoa

Barbacoa is usually slow cooked on a pit for for several hours.  Once it is done, then the meat is put in a paper bag to cool..  The paper bag creates steam and tenderizes the meat. This sounds a little odd, but it is the same concept as grilling peppers for salsa. 
Because I wanted to visit with my Memorial Day guests, my Barbacoa is cooked in a slow cooker. I was able to throw everything in the pot, then participate in the festivities.  My thanks to Nancy and Karen, who were so much fun this weekend.  Love ya, both!

This recipe is for a 2 to 3 pound roast.  Allow 1/2 pound of meat per serving. Multiply seasoning amounts to accommodate larger amounts of meat.

2 to 3 pounds of Chuck Roast
1 1/2 teaspoons of dried Oregano
1 teaspoon of Garlic Powder
1 teaspoon of Chili Powder
1 teaspoon of Salt
1/4 teaspoon of Cumin
Flour Tortillas
Chopped Onion
Chopped Cilantro
Lime Slices

Place roast in a 5 quart slow cooker.  Mix together oregano, garlic powder, chili powder, salt, and cumin.  Sprinkle over the the meat.  Turn the slow cooker to high; cover, then cook for 5 hours or until meat is cooked and will shred easily with a fork.
Remove meat from cooker, reserving drippings.  Shred meat.  Serve with drippings, flour tortillas, onion, cilantro, and lime slices.

Enjoy!

Deloris