Barbacoa Beef Walking Tacos ​

Servings: 10

Ingredients

	6 pounds boneless beef chuck roast
	2 tablespoons ground cumin
	2 tablespoons chili powder
	2 tablespoons kosher salt
	2 teaspoons ground black pepper
	2 tablespoons olive oil
	2 cans (28 oz each) ro*tel® original diced tomatoes & green chilies, undrained
	8 ears fresh sweet corn, husks removed
	7 3/4 cups bibb lettuce, thinly sliced
	1 pound shredded white Cheddar cheese
	4 bags (10 oz each) yellow tortilla chips

Directions

1. In a huge bowl coat the beef on all sides with salt, cumin, chili powder, and pepper.
2. Heat essential olive oil in a huge skillet on medium-high heat and sear the beef on all sides until it really is golden brown.
3. Once it really is browned, transfer it to a slow cooker and pour in the can of RO*TEL.  Cook for 5 hours on high temperature or 8 hours over low heat.
4. After the cooking time is up, use 2 forks to shred the beef.  Keep warm.
5. To cook the corn, stick it on a hot grill (450° to 550°) and cook on all sides before kernels turn bright yellow and start to lightly brown, about 8 to ten minutes total.
6. Trim the corn from the ear and reserve.
7. Place 1/2 cup to 3/4 cup of shredded barbacoa beef over some tortilla chips and garnish with grilled corn, shredded lettuce, and shredded white cheddar cheese.