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
BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
SLOW-COOKER BARBACOA
My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.
Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
BARBACOA SUPREME
I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven.
Provided by She's a cooker
Categories Mexican Recipes
Time 7h5m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
- Trim most of the fat from the roast and cut meat into 3-inch chunks.
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
- Bake in the preheated oven until very tender, about 6 hours.
- Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Nutrition Facts : Calories 195 calories, Carbohydrate 1.3 g, Cholesterol 52 mg, Fat 14.7 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.4 g, Sodium 249.1 mg, Sugar 0.2 g
BARBACOA SUPREME
I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven.
Provided by She's a cooker
Categories Mexican Recipes
Time 7h5m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
- Trim most of the fat from the roast and cut meat into 3-inch chunks.
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
- Bake in the preheated oven until very tender, about 6 hours.
- Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Nutrition Facts : Calories 195 calories, Carbohydrate 1.3 g, Cholesterol 52 mg, Fat 14.7 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.4 g, Sodium 249.1 mg, Sugar 0.2 g
BARBACOA SUPREME
I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven.
Provided by She's a cooker
Categories Mexican Recipes
Time 7h5m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
- Trim most of the fat from the roast and cut meat into 3-inch chunks.
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
- Bake in the preheated oven until very tender, about 6 hours.
- Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Nutrition Facts : Calories 195 calories, Carbohydrate 1.3 g, Cholesterol 52 mg, Fat 14.7 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.4 g, Sodium 249.1 mg, Sugar 0.2 g
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