Prepare a gallon freezer bag, labeling according to your preferred method.
Add barbacoa sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
Add all ingredients, except for serving, to a labeled gallon freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.
Thaw freezer bag in fridge 12-24 hours before cooking.
Dump contents of the freezer bag into a slow cooker.
Cook on low 8-10 hours.
Shred beef and stir back into sauce in slow cooker.
Serve in tortillas or over rice with favorite taco toppings! Enjoy!
