barbacoa

AMAZING and tender beef barbacoa that is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection!

Slow Cooker Barbacoa Beef

lbs beef brisket (or beef chuck roast will also work)

Tbsp vegetable oil

chipotle chilis in adobo

beef broth

garlic

Tbsp cumin

oregano

(then

tsp black pepper

cloves

lime juice

Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.

In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.

Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

https://content.jwplatform.com/videos/mJyQ2DHn.mp4

Barbacoa Beef that is AMAZING and tender and is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection!

SLOW COOKER BARBACOA BEEF

This crazy tender barbacoa with oxtails and a blend of fruity chilies puts the fast food version to shame.

Better Than Chipotle's Beef Barbacoa Recipe

chile

low sodium store-bought or homemade chicken stock, divided

vegetable

oxtails

onion,

garlic,

cumin

chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce

apple cider vinegar

fish sauce

whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs

salt and black pepper

bay leaves

Kosher salt

corn

Adjust oven rack to lower middle position and preheat oven to 275°F. Add dried chilies to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.

Meanwhile, heat 1 tablespoon oil in now-empty Dutch oven over high heat until shimmering. Cook oxtails until well-browned on all sides, about 8 minutes total. Remove oxtails and set aside. Reduce heat to medium.

Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilies, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.

Add soaked chilies and their liquid to the blender along with fish sauce. 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 oxtails, bay leaves, and sauce. Bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender and a cake tester or metal skewer inserted into meat shows little to no resistance, about 4 hours. Discard bay leaves and oxtails (meat from oxtails can be eaten if desired). 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.

Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid and refrigerate up to five days. When ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then shred 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. Alternatively, serve as-is with rice, noodles, grits, or cornbread.

Authentic tasting barbacoa! This easy to make at home slow cooker barbacoa, is simply seasoned and perfect for loading into tacos! 

Barbacoa (True Texas Style)

tbsp oil (canola, vegetable, avocado)

beef cheeks

½ tsp salt

onion (quartered)

garlic (smashed)

bayleaves

Chop the beef into 1-2 inch chunks. Heat oil in a skillet over medium heat. Working in batches, sear the meat briefly on all sides. Careful not to crowd the pan. Continue until all meat is seared.

Place the beef into the bottom of the slow cooker. Sprinkle with salt. 

 Add in the quartered onion and smashed garlic cloves. Add in the bay leaves. 

Cook on LOW for 6-8 hours until the meat easily shreds. Remove the bay leaves and large pieces of onion.

Shred the meat. Return the meat to the slow cooker, stir into the juices. Let cook for another 20-30 minutes on LOW. 

Serve warm on corn tortillas to make street tacos.

https://www.youtube.com/watch?v=eJ8cwvpkuuw

This authentic tasting barbacoa recipe is easy to make at home in the slow cooker. Simple, yet flavorful, this shredded beef recipe is perfect for loading into tacos, burritos, or putting on top of nachos! The perfect addition to all your Tex Mex meals.

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Ingredients:
2 pounds beef cheeks or beef chuck roast
1 and 1/2 teaspoons salt
1/2 onion, quartered
3 cloves garlic, smashed
2 bayleaves

1.Chop the beef into 1-2 inch chunks. Heat oil in a skillet over medium heat. Working in batches, sear the meat briefly on all sides. Careful not to crowd the pan. Continue until all meat is seared.
2. Place the beef into the bottom of the slow cooker. Sprinkle with salt. 
3. Add in the quartered onion and smashed garlic cloves. Add in the bay leaves. 
4. Cook on LOW for 6-8 hours until the meat easily shreds. Remove the bay leaves and large pieces of onion.
5. Shred the meat. Return the meat to the slow cooker, stir into the juices. Let cook for another 20-30 minutes on LOW. 
6. Serve warm on corn tortillas to make street tacos.

NOTES
Beef Cheeks: this cut is a lot fattier, I would recommend purchasing double the amount of meat you need since half of it will render out as fat during cooking. 
🌮🌮🌮🌮🌮🌮🌮
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Slow Cooker Barbacoa (TEXAS Style!)

The best Barbacoa Beef recipe! This flavorful meat is deliciously seasoned and cooked low and slow until perfectly tender. Layer it in tortillas with all your favorite toppings for a crave-worthy dinner!

Barbacoa Beef

chuck

Salt and black pepper

beef broth, (divided)

chipotle chilies

Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.&nbsp;

Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.

Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker.

In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.

In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.&nbsp;

Cover and cook on low heat 8 - 9 hours**.

Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 - 30 minutes longer.&nbsp;

Strain liquid from beef and serve in tortillas with desired toppings.

https://content.jwplatform.com/videos/VASrOxi6.mp4

Amazing, rich, flavorful vegan "barbacoa" with spices, chipotle peppers, lentils, and shredded carrots! The perfect plant-based "meat" for taco night!

1-Pot Vegan "Barbacoa"

Tbsp olive

onion

garlic ((minced))

carrots

2-3 Tbsp coconut sugar or organic brown sugar

salt

tsp ground smoked paprika

tsp cumin

chipotle peppers in adobo sauce

water ((more as needed))

bay leaves ((optional))

Corn or flour tortillas

Shredded red cabbage

Sliced radish

Cilantro

Lime wedges

Hot sauce / Salsa / Chimichurri

Heat a large skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.

Next, add cooked lentils, carrots, coconut sugar, salt, pepper, paprika, cumin, cloves, oregano, chipotle peppers + adobo sauce (start with 1 tsp for low spice level), coconut aminos, lime juice, apple cider vinegar (start with lesser amount), water, and bay leaves (optional). Stir to combine.

Cover and cook over medium-low heat for at least 15 minutes (or up to 30-40 minutes on low heat) or until the carrots are tender and the color has deepened. Stir occasionally and add more water as needed if it dries up.

Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, lime for acidity, coconut aminos for “umami” flavor, or chipotle peppers for spice. I added more chipotle pepper, adobo sauce, coconut aminos, lime, paprika, and salt.

Optional: Scoop half of the mixture into a food processor and (using the "s"-shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.

Serve the mixture on tortillas (I used corn tortillas heated over an open flame for 20 seconds on each side). For toppings, I went with shredded red cabbage, sliced radish, and cilantro. Serve with lime wedges or hot sauce for more flavor.

Store leftover “barbacoa” covered in the refrigerator for 4-5 days or up to 1 month in the freezer. Reheat on the stovetop until hot, adding water as needed to add moisture back in.

Tender beef cooked in a spicy chipotle sauce

Ultimate Instant Pot Beef Barbacoa

chipotle peppers

tsp adobo sauce ((from the can))

Tbsp lime juice ((fresh is best))

Tbsp better than bouillon beef base ((optional but recommended))

garlic (roughly chopped)

tsp oregano ((mexican oregano is amazing if you have it))

tsp allspice

tsp kosher salt

beef broth ((reduced sodium is best))

lb. beef chuck roast

diced green chiles (drained)

tomato paste

beef broth ((reduced sodium is preferred))

lime

Add all chipotle sauce ingredients to a food processor or blender, and process until smooth.  Set aside.

MAKE CHIPOTLE SAUCE

Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces.  Season beef with 1/2 tsp each salt and pepper.

Add vegetable oil to Instant Pot and select &quot;Saute&quot;.  When hot, add beef and cook for a minute or so on each side, until browned.  Depending on the size of your beef, you may need to do this in batches.

Remove browned beef to a plate and add onion.  Saute for 2-3 minutes, until soft.

Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits.  Add in tomato paste, green chiles and bay leaves.

Press &quot;Cancel - or Keep Warm/Cancel&quot;.  Return browned beef to the pot and pour pureed chipotle sauce over the top.  Top with both halves of the lime.

Close lid securely and make sure the valve is set to &quot;sealing&quot;.  Select &quot;Manual&quot; or &quot;Pressure Cook&quot; and adjust the +/- button until it reads 60 minutes.

When finished cooking, carefully turn the valve to &quot;venting&quot; for a quick pressure release.  When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.

Remove beef pieces to a large bowl and shred, discarding any purely fat parts.

Toss shredded beef with as much of the cooking liquid as you&#x27;d like.

MAKE BEEF BARBACOA

In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth.  Pour this mixture into the pot with the sauce and select &quot;saute&quot;.

Cook for several minutes, stirring often, until thickened to your tastes.

Toss shredded beef with as much of the thickened sauce as you&#x27;d like.

TO THICKEN SAUCE

Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.

Spread shredded beef into an even layer, then broil several minutes.  Stir.  Continue broiling and stirring until crisped and charred to your liking.

TO CRISP THE EDGES

https://content.jwplatform.com/videos/dNYLASry.mp4

Incredibly juicy and tender, and absolutely full of bold mouthwatering flavors, this beef barbacoa is the best I’ve ever tasted!

IP BEEF BARBACOA-HORIZONTAL-TCC_1-opt

Make this Paleo + Whole30 beef barbacoa in your Instant Pot or Slow Cooker. It's a little smoky with some spice and citrus, and it makes lots of leftovers!&nbsp;

Beef Barbacoa (Paleo, Whole30 + Keto) Slow Cooker or Instant Pot

beef

orange juice ((about 2 oranges))

lime juice ((about 2 limes))

tbsp apple cider vinegar

tbsp cumin

tsp chipotle powder ((can be spicy, adjust to taste))

tsp salt

tbsp ghee ((or other cooking oil))

romaine lettuce ((or sub Siete Tortillas

cilantro

avocado

lime wedges

Cut beef into cubes and set aside. Prep onion and garlic as noted.

Combine orange juice, lime juice, vinegar, tomato paste, cumin, chipotle powder, oregano, salt and ground cloves in a bowl or jar and mix well.

Press the sauté button on the instant pot and add ghee. Once hot, add in the beef and brown it on all sides. Press cancel on the instant pot once the beef is browned.

Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.

Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.

Manually release any remaining pressure and remove the lid. Shred the beef with two forks.

Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.

Follow steps 1-2 above.

Heat a large skillet over medium heat and add ghee. Once hot, add in beef cubes to brown, just a minute or so on each side until all sides are browned. Transfer beef to the slow cooker.

Cook on low for 8-10 hours. Once the beef is finished, shred it in the slow cooker with two forks and mix it with all the juices. Serve as noted above.

Slow cooker instructions:

Set your oven to broil.

After shredding the beef, use a slotted spoon to remove the beef and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the beef in the sheet pan.

Place in the oven to broil for 6-8 minutes, until the beef begins to develop some brown and crispy edges. Watch carefully and cook to your preference.

Alternatively, you can simply transfer some of the beef to a skillet over medium heat and cook it until it's crispy, stirring occasionally. This method is easiest if you are re-heating the leftovers from the fridge.

Optional step (for crispy beef barbacoa):

Recipe video above. Ultra-juicy Mexican pulled beef, tossed in a chipotle-spiced sauce! 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&#039;s simple to put together. Which means ... effortless. YES!

Beef Barbacoa - Mexican Pulled Beef for Tacos and everything!

salt (, kosher/cooking)

vegetable oil (,

chipotle chiles

dark ale (beer),

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&#039;t take long.

Slow cooker (see Note 4 for alt. cooking methods): Pour sauce over cheeks in slow cooker. Add bay leaves. Arrange cheeks so they are submerged as much as possible. Don&#039;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! Pictured with Mexican Red Rice, Pickled Red Cabbage for Tacos (in this Fish Tacos recipe) and Lime Crema (Note 5).

This easy homemade barbacoa recipe makes fall-apart tender beef that’s perfect for tacos, burritos, and sandwiches.

Easy Barbacoa

Salt and pepper

vegetable oil

broth

garlic (pressed

Generously salt and pepper meat on all sides.

In a large dutch oven with a lid (or skillet if you’ll be using a slow cooker), heat oil over medium-high heat. Brown meat on all sides, in batches if necessary. This may take up to 15 minutes.

Prepare the Meat

Add onion and just enough chicken or beef broth to mostly submerge the meat. Stir, scraping the bottom of the pan to remove any stuck-on bits. Stir in remaining ingredients and bring mixture to a low simmer. Cover and cook, stirring occasionally for 2 1/2 to 3 hours, until meat is very tender and can be pulled apart with a fork.

On the Stovetop

Transfer meat and any drippings remaining in the pan to the slow cooker. Return the pan to medium-high heat and add a splash of chicken broth or water to deglaze the pan. Scrape off any cooked-on bits in the pan and then pour the liquid over the meat in the slow cooker.

To the slow cooker, add onions, 1 cup of broth and remaining ingredients. Cook on high for 3 to 4 hours, low for 7 to 8 hours, until the beef is tender and can be easily shredded with a fork.

In the Slow Cooker

Once meat is done, use a slotted spoon to transfer the pieces to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat as you go.

Return shredded meat to the cooking liquid. Add more salt and pepper to taste, serve and enjoy.

Shred

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