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Barbacoa Recipe
Posted on 5/12/16 at 12:52 pm
Posted on 5/12/16 at 12:52 pm
Looking to cook up some barbacoa this weekend. Anybody got a good recipe they swear by?
4
Posted on 5/12/16 at 12:55 pm to Sacrifice_blunts
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 (4-ounce) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
DIRECTIONS:
Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 (4-ounce) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
DIRECTIONS:
Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Posted on 5/12/16 at 1:02 pm to TH03
Have you made this before? You just copy and pasted the most popular barbacoa recipe on Pintrest.
And yes I use pintrest....
And yes I use pintrest....
Posted on 5/12/16 at 1:07 pm to Sacrifice_blunts
Recipe Link
I've loosely based my attempts on this. I use goat because I love it. And I vary my chiles by adding some other types in the toasting process.
I've loosely based my attempts on this. I use goat because I love it. And I vary my chiles by adding some other types in the toasting process.
Posted on 5/12/16 at 1:18 pm to Sacrifice_blunts
No shame, Pinterest is the best for finding healthy and/or creative recipes.
Posted on 5/12/16 at 1:37 pm to Sacrifice_blunts
I pimp Serious Eats a lot, but it's good stuff.
Posted on 5/12/16 at 2:10 pm to BottomlandBrew
Haven't tried this one but her recipes are pretty good
Id think you could slow roast some cheek in a cast iron with coals on tops if you wanted to get a little more Rustic
Id think you could slow roast some cheek in a cast iron with coals on tops if you wanted to get a little more Rustic
Posted on 5/12/16 at 2:24 pm to Sacrifice_blunts
Yes I've made it, and yes I got it from Pinterest.
It's really good.
It's really good.
This post was edited on 5/12/16 at 2:27 pm
Posted on 5/16/16 at 9:28 am to TH03
quote:
TH03
Made it this weekend and it was really good. I will absolutely make it again. Compliments from everyone at the party. Thanks.
Posted on 7/5/16 at 10:28 am to Sacrifice_blunts
I made this barbacoa recipe on Sunday. It came out great.
Instead of 6 hours in the slow cooker, I cooked it for 45 minutes in a pressure cooker.
Meat after searing
Took the meat out after pressuring to shred. Fell apart on its own
Returned back to pot
Instead of 6 hours in the slow cooker, I cooked it for 45 minutes in a pressure cooker.
Meat after searing
Took the meat out after pressuring to shred. Fell apart on its own
Returned back to pot
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