2Jalapeno Peppersfinely diced and deseeded, if you want it mild
2Garlic Clovesminced or 1/2 teaspoon Garlic Powder
1 1/2TablespoonsFlour
3/4cupMilk
4 1/2cupsMonterey Jack Cheeseshredded
Garnish:
Fresh Avocado
Cilantro
Pickled Jalapenos
White Onion
Fresh Lime
Instructions
Generously season beef roast with salt and pepper. Place in slow cooker.
In small bowl, mix together chipotle peppers, lime juice, cumin, chile powder, and garlic powder. Spread all over both sides of beef roast and pat. Pour beef broth around roast avoiding top so the spices stay put.
Cook for 8-10 hours on low setting. Shred with two forks. Return to slow cooker and let it soak up the juices until ready to serve.
Pepper Jack Queso:
Melt butter in cast iron skillet or saucepan over medium-low heat. Add jalapenos and cook for about 4-5 minutes until peppers start to become tender. Add garlic and cook for 1 minute. Whisk the flour into the butter and cook for 30 seconds.
Add the milk, whisking constantly until sauce is thick, about 5 minutes.
Turn heat to low, and add cheese slowly, 1/4 cup at a time, stirring into the sauce until completely melted. Repeat until all cheese is added.
Serve queso right away. If it sets up too much, place back on stovetop and add a dash of milk or butter and stir.
To assemble tacos:
Place shredded Barbacoa Beef into corn tortilla. Drizzle pepper jack queso over beef. Top with sliced, fresh avocado, cilantro, lime, white onion, and pickled jalapenos (optional).