barbacoa recipe

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!)

Super easy to make Mouth-Watering Instant Pot Barbacoa Beef (Mexican Barbacoa). Tender juicy shredded beef exploding with bold complex flavors, top with refreshing salsa wrapped in warm corn tortillas. Great for tasty tacos, nachos, burritos, enchiladas, and more!

Instant Pot Barbacoa Beef

chuck

250 ml (1 cup) unsalted chicken stock stock

(21 grams) garlic cloves (, minced)

(210 grams) medium onion (, minced)

(3 grams) cumin seed (, ground)

(30 milliliters) apple cider vinegar

(1.3 grams) dried oregano

(0.6 grams) bay leaves

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce ((optional))

Kosher salt

black pepper

corn tortillas

Salsa (pico de gallo)

lime

Brown Chuck Roast Steak: Heat up Instant Pot using &quot;Sauté More&quot; function, then wait until it says &quot;HOT&quot;. Pat dry the chuck roast steak, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.

Saute Onion and Garlic: Add minced onions in Instant Pot, and saute for 3 minutes. Add in minced garlic, 1½ tsp (3g) ground cumin, ¼ tsp (0.4g) ground cloves, 2 bay leaves, and 2 tsp (1.3g) dried oregano, then saute for another minute.

Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.

Pressure Cook Barbacoa Beef: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce (optional), 2 tbsp (30ml) apple cider vinegar, and 2 - 3 chipotles with 2 tbsp adobo sauces in Instant Pot, then give it a quick mix. *Spicy Tip: Adjust the amount of chipotles based on your spicy preference.*Pro Tip: Use the wooden spoon to smash the chipotles a bit. Place chuck roast in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 minutes, then 15 minutes Natural Release. Remove the lid carefully.

Season &amp; Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks. *Pro Tip: While you&#039;re shredding the meat, bring the barbacoa sauce mixture to a simmer with the &quot;Saute More&quot; function. Allow the sauce to reduce while you are shredding the beef. *Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body. Add the shredded beef in Instant Pot. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 pinches of salt).

Garnish &amp; Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime. Enjoy~

If you like cumin and spicy food, then you'll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano.

Barbacoa Beef (Pressure Cooker or Instant Pot)

garlic

onion

lime (juice)

tbsp cumin

tbsp oregano

cloves

water

lbs beef eye of round or bottom round roast (all fat trimmed)

salt

tsp oil

bay leaves

Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.

Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you&#x27;re making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn&#x27;t dry out.) Natural release.

Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.

Dinner tonight? Instant Pot Barbacoa Beef, if you haven't tried this, add this to your list!  

3 Freestyle Points 153 calories (beef only)
https://www.skinnytaste.com/barbacoa-beef/

Tender fall apart beef loaded with traditional mexican spices and finished with fresh cilantro and lime juice.

Instant Pot Barbacoa

vegetable oil

chuck roast

beef broth (low sodium)

chili powder

garlic powder

onion powder

cumin

smoked paprika

cilantro (chopped for garnish)

For best results, let chuck roast sit a room temperature for at least 30 minutes before searing.

Set Instant Pot to Sauté function and make sure you hit adjust until the more light is lit. That indicates it is heating at the highest setting. Heat vegtable oil until hot, then sear chuck roast on both sides.

While chuck roast is searing, combine salt, pepper, and seasonings in a small bowl. Remove roast from Instant Pot and season chuck roast all over.

Deglaze Instant Pot with beef broth, then return roast to Instant Pot and set to cook at High Pressure for 1:30 hours (display will read 90 minutes for older model Instant Pots). Once Instant Pot has finished cooking, let barbacoa Natural Pressure Release. Once the pin drops, remove lid and shred barbacoa. Squeeze juice from fresh lime over meat and sprinkle with fresh cilantro.

Slow Cooker Beef Barbacoa is cooked low and slow all day to get the perfect Mexican flavor and tenderness. It’s rich and perfect on tacos with lime wedges!

Slow Cooker Beef Barbacoa

yellow onion, (diced)

garlic, (minced)

(4-ounces) green chilies

chipotles in adobo, (diced)

oregano

apple cider vinegar

limes

cilantro

In the bowl of your slow cooker combine prepped chuck roast, onions, garlic, green chilies, chipotles, ground cumin, oregano, salt, and pepper.

In a small bowl whisk together beef broth, vinegar, and lime juice; pour broth mixture over ingredients in slow cooker.

Add bay leaves.

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Cooked beef should be tender and should fall apart easily when shredded with a fork.

Remove beef from slow cooker and transfer to a cutting board.

Using two forks, or shredder claws, shred the beef into bite size pieces.

Transfer shredded beef back into the slow cooker; stir everything together until completely incorporated.

Garnish with cilantro or parsley and serve.

Sweet and spicy slow cooked barbacao pork sweetened with brown sugar, cola, chipotle chilies, green chilies, cumin and spices. Delicious over cilantro lime rice and black beans.

Slow Cooked Sweet Barbacoa Pork

2.5 lbs pork loin roast (all fat trimmed)

salt and pepper

oz Coke zero

brown sugar (unpacked)

Step 2

green chilies

tomato sauce

chipotle chile in adobo sauce

tsp chipotle chili powder (to taste)

Season pork with salt, pepper and garlic powder and place in the crock pot.

Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).

Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

STEP TWO: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

This barbacoa burrito bowl is the best throw-together recipe filled with fresh Mexican flavors! It will beat Chipotle&#039;s barbacoa any day!

Barbacoa Burrito Bowl

cilantro lime rice

barbacoa

black beans

corn

Roma tomatoes (diced)

avocado (sliced)

salsa

sour cream and cheese

Warm up

Warm up your leftover barbacoa and cilantro lime rice in the microwave and set aside.

In a large bowl, add the rice, barbacoa, black beans, corn, and diced tomatoes. Top with salsa, cilantro and other toppings such as sour cream and cheese.

https://content.jwplatform.com/videos/FMEsra9Y.mp4

This barbacoa burrito bowl (Chipotle copycat) is the best throw-together meal with layers of classic Mexican flavors.

Barbacoa Burrito Bowl.mp4

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