How do i make barbacoa

Skip to content Login. Beef Barbacoa Recipe. This crazy delicious beef barbacoa couldn't be easier to make! Course: Main Course. Cuisine: Mexican. Prep Time: 20 mins. Cook Time: 3 hrs 30 mins. Total Time: 3 hrs 50 mins. Servings: 6 servings. Calories: kcal. Instructions Preheat oven to degrees. Adjust oven rack to middle lower position so that your pot fits. Cut the beef into about 8 large chunks. You'll want the beef to remain marbled with fat, but if there are giant spots, it's ok to remove them.

In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the beef and braise. When the meat is crispy and brown flip and continue to braise the other side I let mine go for about 4 minutes on each side.

Remove and set aside. Add the onion, garlic and seasonings to the pan. Allow the onions to cook until translucent and the spices to become fragrant. Scrape up any browned bits while whisking in 1 c.

Pour the remaining chicken broth over top, along with the minced chipotle chilies, adobo sauce, apple cider vinegar, Worcestershire sauce, tomatoes with green chilies, lime juice and bay leaves. Bring the mixture to a boil over high heat, then place the lid on and transfer to the preheated oven. This is the real deal. I trimmed the beef, cutting along the muscle and removed any grizzle and any large hunks of fat.

Seared the beef as directed in the Instant Pot using the saute feature. Once the beef was seared, I deglazed the pot with the vinegar and broth. Added the meat and seasoning and cooked under pressure for 30 minutes, then switched to slow cook until you are ready to eat. The meat is very flavorful, not overly spicy. Perfect for tacos, taquitos or burritos. I made this a day ahead of time, cooled and packed into mason jars. The next day I skimmed the fat and re-heated the meat.

Fried taco shells and dinner was ready. Read More. Most helpful critical review brianM. Rating: 1 stars. Worst barbacoa I've ever had Read More. Reviews: Most Helpful.

Baking Nana Allstar. I am rating this recipe because it deserves more reviews so people won't be scared to try it. Muy simple y muy delicioso. My BF, el taco snob, absolutely loved this! I recommend making some spicy pickled red onions to top these bad boys off. This recipe is definitely a keeper and will be my go-to from now on. Sandi Nicol. I made this for homemade "street style" taco filling. My family and I loved this!

The meat was super tender, juicy - melts in your mouth.. I will definitely be making this one many times in the future! Cook Time: 8 hrs. Total Time: 8 hrs 10 mins. Servings: 8 servings. Author: Lisa Bryan. Print Pin Review. Mexican beef barbacoa that's juicy, meltingly tender, seasoned with flavorful chilies and spices, and made easy right in the slow cooker!

Ingredients 1x 2x 3x. US Customary Metric. Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker. Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover.

Cook on low for hours, or on high for hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer. Remove the beef to a cutting board and use two forks to shred it. Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.

Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges. Course: Main Course, Main Meal. Cuisine: Mexican. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated.

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Recipe Rating Recipe Rating. B — October 9, pm Reply. EZ — September 28, am Reply. Hi, What would the serving size be? Currently making this and super excited to try! Downshiftology — September 28, am Reply. Depending on how big your chuck roast is, it will be around half to 1 cup. Marla — September 27, pm Reply. Lisa — September 2, am Reply. Downshiftology — September 2, am Reply. Aubrey B — August 9, am Reply. Downshiftology — August 9, pm Reply. Sounds like an amazing taco bar!

Glad this barbacoa recipe made it to the list :. Cherise — August 1, pm Reply. Downshiftology — August 2, pm Reply. Lilah — July 15, pm Reply. Downshiftology — July 16, pm Reply. Monica Reyes — July 3, am Reply. Lisa Bryan — July 3, pm Reply. Lark — June 27, pm Reply. Downshiftology — June 28, am Reply. Tamara — June 6, pm Reply.

Downshiftology — June 6, pm Reply. Lark — June 5, pm Reply. Facefulofcake — May 13, pm Reply. Lisa- Another winner receipt!!!! Downshiftology — May 13, pm Reply. Glad you enjoyed this barbacoa! You can never go wrong with additional chipotle peppers. Lisa P. Downshiftology — May 6, am Reply.

Pen — May 5, pm Reply. Birgit — May 1, am Reply. Downshiftology — May 1, pm Reply. Becky — April 24, pm Reply. Downshiftology — April 25, pm Reply. Downshiftology — April 17, pm Reply. Happy to hear this turned out great!

Definitely one to keep in rotation. Susan — April 3, am Reply. Downshiftology — April 3, am Reply. Sydney — March 31, pm Reply. Downshiftology — April 1, am Reply. Love the way you served it Sydney! Happy to hear this was a family win :. With a unique subtly spiced, tangy flavour, use this Beef Barbacoa for tacos, burritos, enchiladas, taquitos — the possibilities are endless. This is a slow cooker version that's simple to put together.

Instructions Cut beef: Cut large cheeks in half so you have around 12 — 15 pieces cheeks. If using chuck, cut into 12 or so pieces. Season: Sprinkle with salt and pepper. Brown beef: Heat oil in a large pot or skillet over high heat. Sear beef in batches, browning aggressively all over. Place beef in slow cooker. Blitz sauce: Place Barbacoa Sauce ingredients in a blender, food processor or similar I use a Nutribullet.

Blend until smooth — it shouldn't take long. Slow cooker see Note 4 for alt. Add bay leaves. Arrange cheeks so they are submerged as much as possible. Don't worry, they will release juice as they cook and raise the liquid level. Slow-cook for 8 hours on low. The beef should be effortless to shred when done. Shred: Remove cheeks from slow cooker into a pan.

Shred using 2 forks. Sauce: Pour over 3 or 4 ladles of the sauce, then toss. Serve: Use in tacos with taco fixings of choice!

Recipe Notes: 1. However, chuck does make a fine alternative — look for a well-marbled meat! Keywords: barbacoa, Barbacoa beef, barbacoa tacos. Did you make this recipe? I love hearing how you went with my recipes!

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