Mexican Barbacoa Beef in Crock Pot

BARBACOA BEEF

• 1-1/2 lb chuck roast or steak
• 2 tablespoons olive oil or other high heat oil
• 1 cup beef broth
• 1/2 cup tomato sauce
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice fresh squeezed, about 2 medium limes
• 2 1/2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 yellow onion chopped fine
• 12 corn tortillas street sized, or flour tortillas. Or 6 regular sized

TACO TOPPING SUGGESTIONS

• 1 cup tomatoes I used grape tomatoes, chopped
• 1 cup lettuce shredded. Can use cabbage or both
• 1 avocado sliced and peeled
• 1/4 cup cotija cheese crumbled or other Mexican cheese
• 1 ear corn fresh, blistered and blackened on all sides (I used my grill or may use BBQ or just cut fresh off the cob)
• Lime wedges optional for garnish
• cilantro chopped (optional for garnish)

AVOCADO LIME DRESSING

• 1 large avocado ripe, peeled and seeded, rough chopped
• 1-2 limes juiced (adjust according to taste)
• 1-2 tablespoons PLAIN yogurt regular or Greek
• salt and pepper to taste