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Chipotle Barbacoa
July 29, 2016

Really good but I made some small changes. First, If you're looking for that traditional gelatinous thing that happens with barbacoa, you should use beef check instead of a roast. Cheek shrinks, so I used 4 lbs rather than 2 lbs. I didn't use oil and skipped the skillet all together and went straight to the slow cooker. I had to add some extra salt in the end. I served it with Mexican rice, black beans, lettuce, avocado, homemade tomatillo salsa, sour cream, tomatoes, peppers and soft tortillas. Very flavorful! Thanks for the recipe!

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