Slow Cooker Venison Barbacoa Tacos

I had a taco craving the other day, decided to use up some stew meat I had from this seasons harvest.

Also, I’m curious… Does anyone know if venison is ever commonly used in Mexican or South America cooking?

¡Salud!

Ingredients

-3lbs of stew meat – you can use any cut that needs to be cooked low and slow

-Barbacoa seasonings of your choice – I use a packet from my local South American store.

-1/2 cup of cerveza – preferably dark

-1/2 cup of beef broth

• 1/3ish cup fresh lime juice

• 1 fresh lime sliced

• 1.5 onions roughly chopped

• 6 cloves of garlic

• 4 chipotles in Adobe diced – add a little of the sauce to your preference

• 3 Guajillo chiles

• cook low and slow for 8 hours

Top With

• Fresh diced white onion

• Fresh chopped cilantro

• Salsa Roja or Verde or both

• Squeeze of fresh lime