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Peach Barbacoa

Peach Barbacoa

Serves 6-8
Prep time 6 hours, 30 minutes
Cook time 6 hours
Total time 12 hours, 30 minutes
Meal type Main Dish
By author Gina Longhitano

Ingredients

  • 1/3 cup Apple Cider Vinegar
  • 4 teaspoons Cumin
  • pinch Salt & Pepper
  • 2 tablespoons Olive or Coconut Oil
  • 3 tablespoons Lime Juice
  • 4lb Chuck Roast
  • 3 Avocados
  • 1 bunch Cilantro
  • 2 Jalapenos
  • 5 cloves Garlic (minced)
  • 2 teaspoons Oregano
  • 1/2 teaspoon Ground Cloves
  • 1/2 cup Chicken Broth
  • 4 Chipotles in Adobo
  • 6 Peaches
  • 1 Red Onion (minced)
  • 1 cup Sour Cream
  • 14 Flour Tortillas

Directions

Step 1
Cut the chuck roast into large chunks. Heat pan w/ oil and sear all sides of raost on medium-high heat until browned.
Step 2
Make the adobo sauce: combine vinegar, lime juice, chipotles, garlic, and spices in a food processor until smooth.
Step 3
Place meat into slow cooker and pour adobo sauce and chicken broth over meat. Cut 3 peaches into large slices and set on top and around meat. Cook on medium to high heat for 5-6 hours.
Step 4
Meat is ready when it pulls apart easily. Shred the meat in the slow cooker and turn heat to warm.
Step 5
In the meantime, peel and puree 3 peaches in a food processor.
Step 6
Slowly incorporate an additional 5-8 slices of peaches from the cooker in with the puree. Pour sauce into a serving bowl.
Step 7
Make guacamole using the avocado, cilantro, garlic, and onion, or slice ingredients and place in separate bowls for garnish.
Step 8
Serve with flour tortilla shells.

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