SLOW-COOKER BEEF BARBACOA
I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
BEEF BARBACOA
Juicy, intensely flavorful pulled beef barbacoa. For my money it's the best taco filling there is.
Provided by Brian Genest
Categories 100+ Everyday Cooking Recipes
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
- Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
- Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
- Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
- Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
- Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 3.9 g, Cholesterol 51.7 mg, Fat 13.1 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.1 g, Sodium 608.2 mg, Sugar 0.6 g
COPYCAT CHIPOTLE® BEEF BARBACOA
This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.
Provided by RainbowJewels
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 13
Steps:
- Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
- Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
- Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
- Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
- Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 2.9 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 5.1 g, Sodium 513.7 mg, Sugar 1 g
MEXICAN SHREDDED BEEF - BARBACOA
Slow cooked beef that is seasoned with Mexican chiles and spices. It is fall apart tender and makes a great taco, burrito or enchilada filler!
Provided by Susie Weinrich
Categories Dinner
Time 2h50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°.
- In a large oven safe pot (with a lid), like a dutch oven, over medium heat on the stove top heat the vegetable oil. While that heats cut your beef into 2-3 inch chunks. Pat them dry with paper towels and season with the salt and pepper.Working in batches, brown all the beef pieces in the oil (on two sides each).Add all the beef back to the pot and remove from the heat.
- In a blender or food processor add the garlic cloves, cumin, oregano, smoked paprika, onion powder, chipotles in adobo, lime juice, and vinegar. Process until it is a smooth paste.Note: if you need to add a little of the beef broth so it will process smooth, go ahead and do that!
- Pour the chile mixture over the beef and coat it on all sides.
- Nestle the cut onions and bay leaves around the beef. Pour the beef broth around the beef, careful not to pour it over the beef, removing the chile paste.
- Pop the lid on the pot and place in the oven, cook for 2 1/2 hours.
- Remove the meat to a cutting board or rimmed baking sheet. Shred and chop the beef into bite sized pieces/shreds.
- Optional - add the beef back to the broth and onions in the pot (remove the bay leaves and discard). Or you can strain some of the onions out and add to the beef.
Nutrition Facts : Calories 490 kcal, Carbohydrate 8 g, Protein 45 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 156 mg, Sodium 1316 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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BARBACOA RECIPE - MEXICAN SHREDDED BEEF - NO SPOON …
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5/5 (6)Total Time 3 hrs 45 minsCategory Entree, Main CourseCalories 292 per serving
- Combine seasoning blend: In a small bowl, combine all the ingredients for the spice blend – paprika, cumin, oregano, chili powder, onion powder, garlic powder and coriander. Add 1 ¼ teaspoon of salt and ½ teaspoon of black pepper. Stir well to combine.
- Season beef: Place the pieces of beef on a clean work surface. Sprinkle 2 tablespoons of the seasoning blend all over the beef. Use your hands to rub the spices into the beef.
- Sear beef: Heat 1 ½ tablespoons of oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the meat (in batches if necessary) and sear until well browned on all sides, about 8 minutes total. (If browning meat in batches, add more oil as needed.) Remove to a plate.
- Sauté vegetables: Reduce the heat under the now empty pot to medium and add the remaining ½ tablespoon of oil. Add the onions and season with a pinch of pepper and a generous pinch of salt. Sauté, stirring occasionally, until softened, about 3 minutes. Add the garlic and remaining seasoning blend. Cook, stirring constantly until fragrant, about 30 seconds. Add the tomato paste and chopped chipotles. Cook, stirring constantly, until paste is caramelized, about 1-2 minutes.
7 BARBACOA RECIPES TO MAKE FOR DINNER
From allrecipes.com
- Copycat Chipotle Beef Barbacoa. Inspired by the fast food favorite, this beefy barbacoa is the perfect paleo-friendly addition to your next dinner menu.
- Barbacoa-Style Shredded Beef. Allrecipes users can't get enough of this top-rated recipe. "Holy Toledo," raves reviewer stracy6. "This was one of the most amazing dinners I've had in a long time!!
- Slow Cooker Beef Barbacoa. This tender and juicy shredded chuck roast cooks low and slow (about six hours, to be exact) in flavorful spices like garlic powder, chili powder, and black pepper.
- Instant Pot Barbacoa. Here's a delicious barbacoa that comes together quickly in the Instant Pot. Recipe creator kdvanwert recommends serving on corn tortillas with pickled onions and cilantro.
- Sweet Pulled Pork Barbacoa. Made with pork instead of beef, this barbacoa is the perfect set-it-and-forget-it slow cooker meal. What's the unexpected secret ingredient?
- Southern Texas-Style Beef Barbacoa. Seasoned with oregano, black pepper, cayenne pepper, chili powder, garlic powder, and ground cumin, this Southern-style barbacoa is as flavorful as it is juicy.
- Easy Beef Barbacoa. It doesn't get easier than this simple barbacoa. "Serve on tortillas with queso fresco and roasted corn and jalapeno salsa," recommends recipe creator Sarah Moore.
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