beef barbacoa

This crazy delicious beef barbacoa couldn&#039;t be easier to make! Season, braise, simmer and let your oven do the rest!

Crazy Delicious Beef Barbacoa Recipe

beef chuck-eye roast (OR boneless short ribs)

vegetable oil

onion

garlic (smashed)

tbsp cumin

cloves

oregano

paprika

cayenne pepper

tsp salt

tsp black pepper

chicken broth

chipotle chilies (seeded and minced + 1 tbsp. adobo sauce)

apple cider vinegar

Worcestershire sauce

(10 oz. can) diced tomatoes with green chilies

limes (juiced)

bay leaves

Preheat oven to 325 degrees. Adjust oven rack to middle lower position (so that your pot fits).

Cut the beef into about 8 large chunks. You&#039;ll want the beef to remain marbled with fat, but if there are giant spots, it&#039;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 pork 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. of chicken broth, then add in the meat. 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. Let the beef cook for 3-4 hours, stirring twice during that time. The meat should fall apart and be extremely tender. Remove from the oven and if needed, place over medium-high heat to reduce the liquid (I only did this for a few minutes). Remove the meat and place on a large cutting board. Shred the meat with two forks, then return to the pot to absorb any of the leftover juices. Discard bay leaves and serve warm.

This Beef Barbacoa is perfect with corn or flour tortillas for taco night!

Beef Barbacoa

beef roast (chuck or pot roast)

olive oil

onion (finely diced)

beef broth

cider vinegar

lime (juiced)

chipotle peppers (in adobo, diced)

garlic (minced)

cumin

Cut beef into 4-6 large chunks and generously season with salt &amp; pepper. Brown beef in batches in olive oil.

Add beef to the slow cooker and add remaining ingredients.

Cook on low 8-10 hours or on high 4-6 hours or until fork tender.

Remove bay leaves and discard. Shred beef with forks and add back to the juices in the slow cooker, cover and cook on high at least 30 minutes.

Serve with tortillas.

This easy recipe for Mexican Beef Barbacoa is full of authentic flavor and can be easily made in the oven, slow cooker, or Instant Pot!

Mexican Beef Barbacoa

beef

Salt and pepper

olive oil (divided)

guajillo peppers (soaked

ancho peppers (soaked

chipotle in adobo

garlic

brown sugar

salt

cinnamon

water

Soak dried peppers

Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.

Season and sear chuck roast

Season chuck roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat and set aside.

Make barbacoa sauce

In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.

Braise chuck roast

Pour sauce over chuck roast in the pan. Place the lid on and braise in a 300 degree oven for 3 hours, until meat is tender and easily shreds with a fork.

Shred and serve

Shred and serve. Serving Suggestion: serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.

https://www.youtube.com/watch?v=5tJEvLev-Qo&feature=emb_title

This easy recipe for Mexican Beef Barbacoa is full of authentic flavor and can be easily made in the oven, slow cooker, or an Instant Pot!
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PRINTABLE RECIPE: 🖨️https://thestayathomechef.com/mexican-beef-barbacoa/ 🖨️
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✅Ingredients

• 1 beef chuck roast
• Salt and pepper
• 4 tablespoons olive oil, divided
• 2 dried guajillo peppers, soaked stemmed and seeded
• 2 dried ancho peppers, soaked stemmed and seeded
• 1 chipotle in adobo
• 3 garlic cloves, minced
• 1 tablespoon cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 cup water


✅Instructions

1️⃣ 00:00:55 - Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.

2️⃣ 00:02:39 - Season chuck roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat and place into the bottom of the Instant Pot.

3️⃣ 00:01:34 - In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.

4️⃣ 00:03:30 - Pour sauce over chuck roast in the Instant Pot. Cook on the beef/stew setting for about 70 minutes, until the meat is easily shredded with a fork. 

5️⃣ 00:04:31 - Shred and serve. Serving Suggestion: serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.


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How to Make Instant Pot Mexican Beef Barbacoa

Slow Cooker Barbacoa Beef  Tender, flavorful, slow-cooked beef with onions, jalapenos, and spices make this the perfect barbacoa beef for burritos, tacos, enchiladas, quesadillas, on a salad, or just on its own with a few side dishes. 

Barbacoa Beef

Onion ((chopped))

Chipotle Chilies, canned in adobo sauce ((or 3 fresh jalapenos, chopped))

Tablespoons Chili Powder

Cumin

Salt

Pepper

(1) 14.5 ounce can Beef Broth

Heat a skillet over high heat. Add some oil to coat the skillet. Place the roast on the skillet (carefully as oil can splatter when hot). Sear on both sides for about 2 minutes.

Place the beef roast, onion, chipotle chilies or jalapenos, chili powder, cumin, salt, pepper, and beef broth in a slow cooker.

Cook on low for about 8 hours or on high for about 5 hours or until tender. After the meat is tender, using two forks, shred the beef.

Use in tacos, enchiladas, burritos, tostadas, quesadillas, on salads, etc.

Mexican beef barbacoa that&#039;s juicy, meltingly tender, seasoned with flavorful chilies and spices, and made easy right in the slow cooker!

Barbacoa (Slow Cooker)

beef chuck

onion (diced)

3-4 chipotles in adobo sauce (finely diced)

lime juice

black pepper

beef stock

Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.

Mix and cook

Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8-9 hours, or on high for 4-5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn&#039;t shred easily, cook it a bit longer.

Shred

Remove the beef to a cutting board and use two forks to shred it.

Stir

Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.

Serve

Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.

https://www.youtube.com/watch?v=Med7sVDBYJs

Here's how to make beef barbacoa (barbacoa de res) that’s juicy, meltingly tender, and seasoned with flavorful chilies and spices. The key to this Mexican staple is cooking it low and slow for meat that falls right apart. And once it does, it makes for the ultimate barbacoa tacos, bowls, and so much more!

While you may have had Chipotle barbacoa before, trust me, it's so much better when you make this beef barbacoa recipe at home in your slow cooker or crockpot. And it's super easy! All you need is beef chuck roast, along with some amazing Mexican spices and flavors. Then, just turn on your slow cooker and 8 hours later you've got the most insanely flavorful meat! 

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► TIMESTAMPS:
00:00 Intro
00:50 What type of beef to use
01:17 Cut the beef chuck roast into smaller pieces
01:55 Dice onion
02:35 Dice chipotle peppers in adobo sauce
03:14 Add garlic, lime juice, spices, vinegar, spices, and beef broth
04:52 Cook for 8-9 hours on low heat
05:05 Remove the barbaco to a cutting board and shred with two forks
06:46 Make barbacoa tacos
07:25 Make barbacoa burrito bowls (Chipotle copycat)
08:20 Taste test

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#barbacoa #slowcooker #recipes

EASY BARBACOA RECIPE | perfect for tacos, burritos, bowls, and salads!

🎉🌮🙌🏻 Learn how to make authentic-tasting barbacoa beef in your Instant Pot OR in your slow cooker! Either way is EASY, and the meat tastes just like from your favorite Mexican restaurant! Everyone LOVES how juicy and tender it is! Use the barbacoa beef in tacos, quesadillas, sandwiches, and more.

Instant Pot OR Slow Cooker Barbacoa Beef

beef stock (Mexican beer (Sol, Pacifico, Negro Modelo, etc.),

green chiles

chipotles in adobo sauce (or reduce/increase

oregano oregano

black pepper (or to taste)

corn tortillas (lime juice, cilantro, red onions, avocado, cotija cheese, etc.;

To the canister of a high speed blender or food processor, add the first 13 ingredients (through cloves), and process on high speed to combine until smooth; set aside.

Add the oil, beef, and sear on all sides until nicely crusted using the Saute function; flip intermittently; press Cancel to turn off the heat.

Add the 13-ingredient puree to the beef that’s in your Instant Pot, add the bay leaves, stir to combine, close lid securely and set vent to Sealing.

Press Manual, then press Pressure until the light on High Pressure illuminates. Adjust the +/- buttons until time reads 60 minutes and cook.

After 60 minutes, carefully turn the vent to Venting for quick release, wait until all of the steam has released, and the valve has dropped.

Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.

Instant Pot Directions:

If using a slow cooker (I recommend a 6-quart size, give or take) and it has a searing function, use it here by adding the oil, beef, and sear on all sides until nicely crusted; flip intermittently. If it does not have a searing function, sear the beef in a large skillet or Dutch and then transfer it back into your slow cooker.

Add the 13-ingredient puree to the beef that’s in your Slow Cooker, add the bay leaves, stir to combine, close lid, and cook for about 4 to 5 hours on High or about 7 to 8 hours on Low.

Serve on warmed tortillas, or make burritos, quesadillas, tostados, sandwiches, tortas, etc.

Slow Cooker Directions:

Thanks for sharing this  Instant Pot or Slow Cooker Barbacoa Beef, super excited to try this one with us . Surely gonna try this one

Was a BIG HIT at our annual Mother's Day lunch. Making it again for my husband's bday plus I've been asked for the recipe as well by family :-)

Thank you for this recipe! I've made it multiple times, and continue to just love it every single time.  I use moose, and it is oh so very tasty! Thank you, thank you.

I don't usually cook, but this Slow Cooker Barbacoa Beef recipe was so easy and tasty, I can see myself cooking at home more often. It also tastes great on its own or over rice or in tacos. The recipe is easy to follow, doesn't take a lot of time, &amp; can easily be doubled or tripled

I loved this recipe so much . It's really awesome

Love this delicious Instant Pot or Slow Cooker Barbacoa Beef, seems  super delicious . Super excited to try this one

Thanks for sharing this instant Pot or Slow Cooker Barbacoa Beef recipe. This one seems super delicious . Super excited to try this one .

South Texas Beef Barbacoa

lbs beef cheek (cachete)

white onion, large dice

garlic powder

bay leaf

liquid (chicken broth, beef broth,

Fresh corn tortillas

Fire up a smoker or grill to 275°F. For the crockpot version, see below.

Mix salt, pepper, and garlic powder in a small bowl.

Trim the excess fat from the cheek and cut it into large chunks.

Season the cheek with half of the seasoning blend.

Cut the tongue in half lengthwise and season with the remaining seasoning blend.

Smoke the seasoned meat indirectly for one hour.

Transfer the meat to a pan with liquid of your choice, garlic cloves, onion, and bay leaf. Cover tightly with foil and continue smoking for 5 hours.

After 5 hours, remove the pan from the smoker and let the meat cool for 30 minutes.

Uncover the pan, discard any large chunks of fat, and transfer the meat to a cutting board. Remove the skin from the tongue.

Combine all the meat by chopping and/or pulling apart.

Serve the barbacoa on corn tortillas accompanied by diced cilantro, diced onions, lime, and fresh salsa.

Use equal weights of cheek and tongue and season the meats as you would above for the smoked method.

Place the seasoned meats in a large crockpot along with liquid, garlic, onion, and bay leaf.

Cover the crockpot with the lid and set the timer for 4 hours on high.

After 4 hours, check the meat and turn each piece to ensure even cooking. Set the timer for another 4 hours on high. The meat should be very tender and falling apart at this point.

If the tongue is still too firm, cook for an additional hour with the cheek. You will not overcook it within this timeframe.

Remove from crockpot, discard any large chunks of fat, and transfer the meat to a cutting board. Remove the skin from the tongue.

Tender beef barbacoa from beef shank made in the instant pot. Serve it with rice and beans or in tortillas as tacos.

Beef Shank Barbacoa Recipe

Beef Shank ((Chamorro de Res) Seasoned

Garlic Cloves Whole

Onion Whole (Cut in Half)

Roma Tomatoes (Cut in Half)

Guajillo Peppers ((Seeds Removed))

Chiles De Arbol

Dried Mexican Oregano

Bay leaves

oz Mexican Beer

Cups Beef Broth (Low Sodium)

Salt (if needed)

Season beef shank with salt and pepper on both sides. Add oil to Instant pot and select sauté/high. Sear both sides of beef, one at a time.

Remove seared beef shanks and deglaze pot with beer. Scrape off any bits on the bottom of the pan. Add Beef Broth and beef shanks back into the pot. Add all remaining ingredients on top of the beef. (Dried chili&#39;s tomatoes, onion, garlic, oregano, and bay leaves)

Set timer to manual/high pressure 40 minutes. Once the timer goes off, allow pressure to release naturally for 10 minutes then release remaining pressure.Remove instant pot lid and use tongs to remove the pieces of beef and bone. Strain remaining broth and add some to the beef to prevent it from drying out. Save remaining broth for a soup. Taste beef and add additional salt if needed.

Season beef shank with salt and pepper on both sides. Add oil to Dutch oven over medium high heat. Sear both sides of beef, one at a time.

Cook on the grill over indirect heat (350 degrees F) for 6 hours. Alternatively, you can also cook it in a Dutch oven on the stove, bring the liquid to a boil, then reduce the heat to a simmer and continue cooking for about 4 hours or until the meat is tender. If the pot is getting too dry, you can add some beef broth.

Once the Barbacoa is done, remove the meat and bones into a large dish for shredding. If there are juices left, add some back into the shredded meat, and discard the remaining ingredients. Taste beef and add additional salt if needed.

Dutch Oven Method

https://www.youtube.com/watch?v=ngP1SHNr87Y

Tender beef barbacoa from beef shank made in the instant pot. Serve with rice and beans or in tortillas as tacos.

Recipe and Instructions: https://thaicaliente.com/barbacoa/

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Beef Shank (Chamorro de Res) Barbacoa

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