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.
SERIOUS EATS BARBACOA
Make and share this Serious Eats Barbacoa recipe from Food.com.
Provided by lolablitz
Categories Mexican
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Adjust oven rack to lower middle position and preheat oven to 275°F Place chilis in bottom of a large Dutch oven and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes. Cover with 2 cups chicken or beef stock. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Remove from pot.
- Rub kosher salt and pepper lightly on roast. Heat 2 tablespoons oil in now-empty Dutch oven over medium-high heat until shimmering. Sear chuck roast until well-browned on all sides, about 8 minutes total. Remove roast and set aside. Reduce heat to medium.
- Add onions, cook 4 minutes. Add garlic and cook, stirring frequently, until fragrant (about 2 minutes). Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis and sauce, vinegar, and remaining chicken or beef stock. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender (or use stick blender).
- Add soaked chilis and their liquid to the blender/pot. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
- Place beef chuck in Dutch oven. Add bay leaves and bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender, about 5 hours. Discard bay leaves and transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
- Shred beef into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired.
Nutrition Facts : Calories 371, Fat 17.7, SaturatedFat 6.6, Cholesterol 149.7, Sodium 632.8, Carbohydrate 3.5, Fiber 0.5, Sugar 0.8, Protein 49.7
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