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Slow Cooker Barbacoa with Jicama Tortillas

Amber Goulden, Fed + Fit
  • 2018 minutes
  • Serves 6 to 8

INGREDIENTS

1

chuck roast, cut into 8 large chunks

3

Bay leaves

1 tbsp

Chipotle chili

1

Cilantro, fresh

4 cloves

Garlic

1

Jicama, large

1

Lime

1 tbsp

Mexican oregano, dried leaves

1/4 cup

Lime juice, fresh

1/2 tsp

Black pepper, ground

1/2 tsp

Cloves, ground

1 tsp

Sea salt, fine

1/4 cup

Apple cider vinegar

1 tbsp

Cumin, ground

2 tbsp

Butter, salted