Barbacoa Tacos with Chipotle Slaw

BARBACOA INGREDIENTS
4-5 Pounds Beef Roast
3-4 Chipotle Peppers
1.5 Cups Beef Bone Broth
1.5 Tablespoons Minced Garlic
4 Tablespoons Cumin
1/2 Cup Lime Juice
1/2 Teaspoon Cloves
Salt and Pepper

CHIPOTLE SAUCE INGREDIENTS
1/2 Cup Mayo (Recipe Below)
1 Chipotle in Adobo Sauce
1 Teaspoon Adobo Sauce
1 Teaspoon Minced Garlic

MAYO INGREDIENTS
1 Egg
3/4 Cup AVO
1/2 Teaspoon Dijon
1/2 Teaspoon Salt
3/4 Teaspoon Lemon Juice

SLAW INGREDIENTS
4 Cups Green Cabbage Shredded
1 Cup Jicama Sliced Thin
1 Handful Cilantro Chopped
1/2 Cup Shredded Carrots
1/4 Cup Green Onions Diced
1 Cup Red Cabbage Shredded
BARBACOA ASSEMBLY

1. Coat all sides of the meat with salt and pepper.
2. Sear each side of meat on medium low heat for about 2 minutes per side.
3. While you are searing the meat, place the chili’s, beef broth, garlic, cumin, lime juice and cloves into a blender.
4. Blend to make a smooth sauce.
   Place half the sauce in a crockpot, add the meat, and pour the remaining sauce on top.
5. Cook on low heat for 9 – 10 hours.
6. Around 9 hours, shred the meat and discard the sauce except for 2 cups worth. Keep the remaining sauce in the crockpot and mix in your shredded meat.
   
   MAYO ASSEMBLY
7. In a food processor add 1/4 cup oil, mustard, egg, and salt. Process until smooth and yellow.
8. VERY slowly add the oil. This took me about 4 -5 minutes to add. The slower the better!! 3. Add lemon juice and process for 5 seconds.
   
   CHIPOTLE SAUCE ASSEMBLY
9. In the food processor combine 1/2 Cup of mayo and the remaining sauce ingredients.
10. Process a few seconds until ingredients are mixed well.
11. Refrigerate.
    
    SLAW ASSEMBLY
12. In a large bowl combine chipotle sauce and slaw ingredients. Mix well and store in the fridge.
    
    TACO ASSEMBLY
13. Serve tacos with beef, slaw, and favorite toppings.