Best Barbacoa Supreme Recipes

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BARBACOA-STYLE SHREDDED BEEF



Barbacoa-Style Shredded Beef image

Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.

Provided by Jack Grigsby III

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h39m

Yield 8

Number Of Ingredients 12

1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
salt and ground black pepper to taste
2 tablespoons vegetable oil
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon ground cloves
3 bay leaves

Steps:

  • Season beef chunks with salt and pepper on all sides.
  • Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
  • Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
  • Cook on Low until beef is fork-tender, 8 to 10 hours.
  • Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g

BEEF BARBACOA



Beef Barbacoa image

Juicy, intensely flavorful pulled beef barbacoa. For my money it's the best taco filling there is.

Provided by Brian Genest

Categories     100+ Everyday Cooking Recipes

Time 7h40m

Yield 12

Number Of Ingredients 15

2 Anaheim chile peppers
1 poblano pepper
8 dried chipotle chiles - stemmed, seeded, and halved
water to cover
6 cloves garlic
¼ white onion
2 cups beef broth
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
1 tablespoon sea salt
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon dried marjoram
¼ teaspoon ground allspice, or to taste
1 lime
1 (3 pound) chuck tender roast

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
  • Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
  • Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
  • Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
  • Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
  • Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 3.9 g, Cholesterol 51.7 mg, Fat 13.1 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.1 g, Sodium 608.2 mg, Sugar 0.6 g

SLOW-COOKER BARBACOA



Slow-Cooker Barbacoa image

My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 19

1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves
RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice

Steps:

  • Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

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