Best How To Make Beef Barbacoa At Home Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CHIPOTLE BARBACOA



Chipotle Barbacoa image

This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.

Provided by Dani_Dizzle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h26m

Yield 6

Number Of Ingredients 17

2 tablespoons vegetable oil
1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
⅓ cup apple cider
4 chipotle peppers in adobo sauce
3 tablespoons lime juice
4 cloves garlic, peeled, or more to taste
4 teaspoons cumin
1 serrano chile pepper, chopped
1 tablespoon ground cayenne pepper, or more to taste
2 ½ teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup chicken broth
1 small onion, finely chopped
3 bay leaves

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.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 7.3 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 448.9 mg, Sugar 2.7 g

BARBACOA



Barbacoa image

A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.

Provided by Patrick Selley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 16h40m

Yield 24

Number Of Ingredients 13

4 dried guajillo chilies
2 teaspoons cumin seeds
⅛ whole cloves
1 cup boiling water
½ teaspoon ground ancho chile powder
1 large onion, quartered
6 cloves garlic
2 teaspoons dried oregano
1 teaspoon ground thyme
⅓ cup apple cider vinegar
2 teaspoons lime juice
1 (6 pound) boneless beef chuck roast
2 bay leaves

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.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g

SLOW-COOKER BEEF BARBACOA



Slow-Cooker Beef Barbacoa image

I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

1 beef rump or bottom round roast (3 pounds)
1/2 cup minced fresh cilantro
1/3 cup tomato paste
8 garlic cloves, minced
2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
2 tablespoons cider vinegar
4 teaspoons ground cumin
1 tablespoon brown sugar
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup beef stock
1 cup beer or additional stock
16 corn tortillas (6 inches)
Pico de gallo
Optional toppings: Lime wedges, queso fresco and additional cilantro

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.

Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

HOW TO MAKE BEEF BARBACOA AT HOME!



How To Make Beef Barbacoa At Home! image

Categories     Beef     Appetizer     Lunch     Roast     Stir-Fry

Number Of Ingredients 10

2 chuck roast, cut into medium sized chunks
1 cup beef broth
3 chipotle peppers in adobo sauce
5 cloves minced garlic
1 tablespoon ground cumin (jeeru)
1 tablespoon dried oregano
1/8 teaspoons ground cloves (pinch)
1 tablespoon lemon juice
2 teaspoon apple cider vinegar
1 teaspoon fresh ground pepper

Steps:

  • In a blender combine the garlic, adobo peppers, ground cloves, ground cumin, lemon juice, apple cider vinegar, oregano, and beef broth. Blend it well and set it aside.
  • Heat a pan on medium high with some oil.
  • Sear the trimmed and cut chuck roast pieces until brown on all sides.
  • Take the beef and place it in a slow cooker. TIP: Do not use the oil and drippings from the pan, be sure to discard it.
  • Pour the blender ingredients into the slow cooker and mix well with the seared beef.
  • Set the slow cooker to 4 hours high or 8 hours low. If you are using an Instant Pot, set it on slow cook for 4 hours.
  • Once the time is up, take the beef chunks out onto a cutting board and shred.
  • Place the shredded beef back into the slow cooker so it absorbs more of the juice.
  • Let it marinate for an additional 30 minutes or more.
  • Before serving, drain the shredded beef in a colander or use a skimmer to place it into a serving bowl.
  • Toss with cilantro and serve!

Related Topics