my attempt at a Chipotle barbacoa bowl!
add all ingredients under "Barbacoa Meat" to slow cooker. Stir. Cover and set Crock-Pot on high for 4 hours OR low for 8 hours. When done beef should be so tender it shreds with a fork.
Heat 1 tbsp olive oil over medium high heat. core and slice bell peppers and saute for approximately 5 minutes or until they reach your desired tenderness. place in tupperware and set aside.
when crock-pot is done, remove bay leaves. shred beef chunks in Crock-pot or remove and shred on a cutting board. put shredded meat back in Crock-Pot and stir.
Make the bowls! place 1/2 cup white rice, handful of shredded lettuce, desired amount of barbacoa beef, 2 tbsp pico de gallo, 1/6 of avocado, 1/6 bell peppers & 2 tbsp lite shredded cheese. Top with lime wedges, cholula and cilantro.