Best Michelles Mexican Barbacoa Recipes

MEXICAN BEEF BARBACOA

Mexican Beef Barbacoa image

Mexican beef barbacoa made easy! This recipe features tender beef and a spicy sauce made with three different hot peppers and is served shredded. It will melt in your mouth in the best way possible!

Provided by Rachel Farnsworth

Time 3h10m

Number Of Ingredients 13

Ingredients

1 3 to 5 lb 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

Steps:

Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.
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.
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.
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. Serving Suggestion: serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.

Nutrition Facts : Calories 639 kcal, Carbohydrate 2 g, Protein 58 g, Fat 44 g, SaturatedFat 16 g, Cholesterol 208 mg, Sodium 676 mg, Sugar 2 g, ServingSize 1 serving

BARBACOA RECIPE

Barbacoa Recipe image

This Barbacoa Recipe is made in the slow cooker or Instant Pot for easy and flavorful shredded beef that can be served in tacos, salads, burritos and more! (gluten free, low carb, paleo)

Provided by Isabel Eats

Categories Main

Time 8h10m

Number Of Ingredients 11

Ingredients

3 pounds boneless chuck roast
salt and pepper, (enough to coat meat)
1 onion, (quartered)
2 teaspoons minced garlic ((about 4 cloves))
1 bay leaf
4 chipotle peppers in adobo sauce, (diced)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon apple cider vinegar
1/4 cup water
for serving: cilantro, red onions, tortillas and lime wedges

Steps:

Cut the chuck roast into large chunks, removing any excess fat. Generously season all sides of the meat with sea salt and black pepper.
Heat a large skillet over medium-high heat. Add the meat and sear on all sides.
Place the meat and all other ingredients in a slow cooker. Mix together to coat the meat with all the herbs and spices.
Cover and cook on low for 8 hours, or on high for 4-5 hours. When tender, shred the meat by pulling it apart with a fork. Taste and season with more salt as needed.
Serve barbacoa in warm corn tortillas with chopped red onions, cilantro and lime juice.

Nutrition Facts : ServingSize 1 /10th of recipe, Calories 282 kcal, Carbohydrate 3 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 101 mg, Sodium 194 mg, Fiber 1 g, Sugar 1 g