SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY
These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.
Provided by Scott Loitsch
Categories Dinner
Time 8h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
- Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
- In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
- Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
- Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
- To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram
BARBACOA PULLED-BEEF TACOS
Treat family and friends to these tasty pulled-beef tacos marinated in a punchy sauce with chipotle, lime juice and garlic. It's a great sharing dish
Provided by Tom Kerridge
Categories Dinner, Supper
Time 2h50m
Number Of Ingredients 14
Steps:
- Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it's well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
- Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
- If the beef isn't tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.
Nutrition Facts : Calories 266 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
GRILLED BEEF BARBACOA TACOS
Use your grill to slowly braise the beef for these crowd-pleasing tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill for indirect and direct cooking at medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Halve the onions through the root and peel. Cut one half into two wedges. Slice the remaining onion half into 1/8-inch half-moons and reserve for pickling. Drizzle the tomato halves and onion wedges with vegetable oil and season with salt and pepper. Grill the tomato and onion wedges on the hot side of the grill, covered, until dark grill marks appear, about 5 minutes per side.
- Place the grilled tomato and onion in a food processor, along with the 1/4 cup vegetable oil, chopped cilantro, smoked paprika, brown sugar, cumin, oregano, garlic, chipotle peppers, 1 tablespoon cider vinegar, 2 teaspoons salt and 1/2 teaspoon black pepper. Blend until smooth. Transfer to a large bowl and add the beef chunks. Toss to coat.
- Lay out a large double-layered sheet of extra-wide heavy-duty foil. Put the beef in the center. (If using regular-width foil, divide the beef into 2 foil packets.) Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place on the indirect side of the grill and cover. Cook until the meat is tender and shreddable, 2 1/2 to 3 hours.
- Meanwhile, combine 3/4 cup cider vinegar, 3/4 cup water and 1 1/2 teaspoons salt in a small saucepan over medium-high heat. When the liquid comes to a boil, stir in the reserved sliced onions and turn off the heat. Let cool completely and refrigerate until ready to use.
- Shred the beef and return to the sauce; toss well to coat. Serve with warm grilled tortillas, pickled red onions, and other desired toppings.
BARBACOA-STYLE SHREDDED BEEF
Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.
Provided by Jack Grigsby III
Categories World Cuisine Recipes Latin American Mexican
Time 8h39m
Yield 8
Number Of Ingredients 12
Steps:
- Season beef chunks with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
- Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
- Cook on Low until beef is fork-tender, 8 to 10 hours.
- Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g
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