These beef barbacoa tacos are even easier to make than the ground beef kind, because your slow cooker does all the work. Any leftover beef is equally good in burritos, flautas, or just by itself on a plate with lots flavorful toppings.

Ingredients

• 1 beef rump or bottom round roast (3 pounds)
• 1/2 cup minced fresh cilantro
• 1/3 cup tomato paste
• 8 garlic cloves, minced
• 2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
• 2 tablespoons cider vinegar
• 4 teaspoons ground cumin
• 1 tablespoon brown sugar
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup beef stock
• 1 cup beer or additional stock
• 16 corn tortillas (6 inches)
• pico de gallo
• optional toppings: lime wedges, queso fresco and additional cilantro

Directions

1. 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, 6-8 hours.
2. 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.
3. Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.