Best Barbacoa Recipes

BARBACOA-STYLE SHREDDED BEEF

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.

SLOW-COOKER BARBACOA

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.

SLOW-COOKER BEEF BARBACOA

Steps:

• Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

Steps:

• Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
• Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
• In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
• Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
• Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
• To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
• Enjoy!

BARBACOA CAULIFLOWER TACOS

Steps:

• For the filling: Preheat the oven to 350 degrees F.
• In a glass mixing bowl, stir together the vegetable oil, chili powder, smoked paprika, cumin, salt and pepper. In a large stainless-steel mixing bowl, pour the combined seasonings over the cauliflower florets. Toss together. Spread out evenly on a parchment-lined baking sheet. Bake until slightly browned and crisp, about 25 minutes.
• For the tomatillo avocado salsa: In a small saucepan, add the tomatillos and jalapeno to boiling water, then boil for about 10 minutes. Drain, then transfer it to a food processor. Add the cilantro, avocado, garlic, salt to taste and pepper. Puree, then adjust salt as needed.
• For the slaw: Combine the apple cider vinegar, honey, lime juice, salt, pepper and olive oil in a mixing bowl and mix to incorporate. Shave the cabbage using a mandoline and drop into the vinaigrette; mix to incorporate.
• For the tortillas: Take 4 tortillas and dip them into your favorite red enchilada sauce. Place the coated tortillas in a well-oiled cast iron skillet over medium-high heat. Cook until the tortillas are crispy and have a red tint, 3 to 5 minutes. Repeat with the remaining tortillas.
• To serve: Place the slaw in a line down the center of each tortilla (divide the slaw evenly). Evenly distribute the cauliflower filling into each tortilla. Drizzle 1 tablespoon of the salsa across the top of each taco. Sprinkle 1 teaspoon of crumbled Cotija cheese onto each taco.

BEEF BARBACOA (BARBACOA DE RES)

Steps:

• Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
• Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
• Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
• Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
• Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

BARBACOA

Steps:

• Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
• Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
• Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
• Preheat an oven to 325 degrees F (165 degrees C).
• Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

COPYCAT CHIPOTLE® BEEF BARBACOA

Steps:

• Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
• Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
• Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
• Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
• Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE

Steps:

• For the marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1 1/2 cup water stirring to combine.
• Marinate meat in adobo:.
• Place meat in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
• Cook Roast:.
• Preheat oven to 275F .
• In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
• Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
• Make Rice:.
• In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
• Assemble Barbacoa Bowls:.
• Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.

BEEF BARBACOA TACOS

Steps:

• Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
• Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
• Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
• Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.

SWEET PULLED PORK BARBACOA

Steps:

• Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
• Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
• Cover and cook on Low until flavors are absorbed, about 1 hour.

SLOW COOKER BEEF BARBACOA

Steps:

• Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
• Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

CHIPOTLE BARBACOA

Steps:

• Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
• Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
• Stir chicken broth, onion, and bay leaves into the slow cooker.
• Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

SLOW-COOKER BARBACOA

Steps:

• Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
• Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

SLOW-COOKER BARBACOA

Steps:

• Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
• One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
• Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
• Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

CHIPOTLE'S BARBACOA COPYCAT RECIPE

Steps:

• To make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
• Remove most of the fat from the roast and then cut into large chunks (approximately 6).
• Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
• Place meat into Crockpot and pour adobo sauce over meat.
• Pour in the chicken broth and add bay leaves.
• Cook on high heat 6 hours or on low all day.
• While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.
• Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.
• Don't forget to make my 5 Minute Guacamole to go with it.

BARBACOA MEAT

Steps:

• Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
• Pour water into a slow cooker.
• Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
• Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

SOUTHERN TEXAS-STYLE BEEF BARBACOA

Steps:

• Prepare a smoker with dampened hickory wood charcoal. The heat inside your grill or smoker should be around 180 to 200 degrees F (80 to 95 degrees C). Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
• Place the chuck roast into a mixing bowl, and rub all over with the spice mixture. Place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. The meat should be a dark red color, and the edges should be darkened. Place the meat into a roasting pan, and seal tightly with aluminum foil.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake the barbacoa in the preheated oven for 1 1/2 hours until very tender. Uncover the beef, and shred with two forks while still hot.

SLOW COOKER BARBACOA BEEF

Steps:

• Heat the slow cooker if necessary. Put the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then put the beef on top. Use a pair of tongs to turn the meat over a few times in the sauce.
• Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.
• Serve with the lettuce cups and jalapeño chilles and crème fraîche.

BARBACOA PULLED-BEEF TACOS

Steps:

• Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it's well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
• Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
• If the beef isn't tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.