Best South Of The Border Essentials Beef Barbacoa Recipes

SOUTH-OF-THE-BORDER ESSENTIALS: TACOS, SANS SHELLS

South-of-the-Border Essentials: Tacos, Sans Shells image

These are tacos served without the shells. They are similar to a taco pie or casserole, but as an individual serving. They are really good with a wonderful margarita :-) So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Beef

Time 10m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
1/4 c refried beans
`1/4 c rice
1/4 c ground taco meat
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
sour cream
cheddar cheese, shredded
taco sauce, your favorite

Steps:

1. PREP/PREPARE
2. You could use mostly canned beans, boxed rice, and jarred taco sauce, but let me give you some recipes that will take this over the top: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=1 https://www.justapinch.com/recipes/side/rice-side/south-of-the-border-essentials-spanish-rice-ii.html?r=12 https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=7 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-amazing-taco-sauce.html?r=1
3. Gather your ingredients (mise en place).
4. Add the refried beans to a plate and make into a nice round quarter-inch patty.
5. Add the rice and taco meat on top and make pretty.
6. Top with sour cream.
7. And you just must have some cheese.
8. PLATE/PRESENT
9. Serve with a fork, a margarita, and lots of love. Enjoy.
10. Keep the faith, and keep cooking.

SOUTHERN TEXAS-STYLE BEEF BARBACOA

Southern Texas-Style Beef Barbacoa image

This tender, slow-cooked beef tastes great on burritos and tacos. My family of 8 goes nuts over it, and 5 lbs. of this meat isn't enough to satisfy them. It takes a long time to prepare, but the wait is worth the effort.

Provided by Josh Wirfs

Categories Main Dish Recipes

Time 3h15m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ teaspoons ground black pepper
1 tablespoon dried oregano
1 ½ teaspoons cayenne pepper
1 ½ teaspoons chili powder
1 ½ teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon seasoned salt
1 (3 pound) boneless beef chuck roast

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.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.1 g, Cholesterol 51.7 mg, Fat 12.7 g, Fiber 0.5 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 306.5 mg, Sugar 0.2 g

QUICK SOUTH OF THE BORDER CASSEROLE

Quick South of the Border Casserole image

My mom used to make this for our large family back in the 1970s, and we loved it! It is easy, fun to make and yummy to eat! You can make it mild by adding mild green chiles or spice it up a bit by substituting pickled jalapenos. This recipe is close to my heart, bringing back memories of me and my 3 sisters at the dinner...

Provided by Paula Todora

Categories Casseroles

Time 45m

Number Of Ingredients 11

Ingredients

1 Tbsp vegetable oil
1 lb 93% lean ground beef
1 tsp salt
1/2 tsp garlic powder
1 Tbsp dried onion
10 oz can mild enchilada sauce
16 oz can refried beans
2 Tbsp canned chopped mild green chiles (or pickled jalapeno peppers)
1 c 2% cottage cheese
2 c shredded mild cheddar cheese, divided
6 oz crunchy tortilla chips, crushed by hand (2 handfuls)

Steps:

1. Preheat oven to 350 degrees. Spray a 2 1/2 quart or 9x13" casserole dish with nonstick spray; Set aside.
2. Heat large skillet on medium high and add oil; Add ground beef, salt, garlic powder and dried onion. Stir and cook until beef is cooked, about 5 minutes.
3. Don't drain meat; Add the enchilada sauce, beans and chiles (or jalapeno peppers for a hotter dish); Stir and cook 2 minutes on medium low, then remove from heat and set aside.
4. In a medium bowl, mix cottage cheese and 1 cup of cheddar cheese.
5. Layer 1/3 of the meat mixture to the bottom of the casserole; Top with half of the cheese mixture and half of the crushed chips.
6. Repeat this one more time, ending with the last third of the meat mixture. Top with the remaining 1 cup cheddar cheese.
7. Bake uncovered 30 minutes. Serves 8

SOUTH-OF-THE-BORDER ESSENTIALS: BEEF BARBACOA

South-of-the-Border Essentials: Beef Barbacoa image

Traditional barbacoa is made with spices, plus beef, goat, or lamb, then steamed in an underground oven until tender. This popular version uses a slow cooker to cook the meat (typically brisket) for about 12 or so hours until succulent and tender. And all you have to do is let it slowly cook away. So, you ready... Let's get...

Provided by Andy Anderson !

Categories Beef

Time 12h15m

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
3 lb beef brisket
THE SAUCE
1/4 c chili paste
1 medium yellow onion, grated
4 clove baked garlic, smashed
1 c beef stock, not broth
1/4 c lime juice, freshly squeezed, or to taste
3 oz apple cider vinegar
2 tsp dried cilantro
1 tsp ground cumin
1/4 tsp salt, kosher variety, to taste

Steps:

1. PREP/PREPARE
2. There are a lot of chili pastes at your grocer; however, the best variety is the one you make yourself. Try this out, when you get a chance, you will not be disappointed. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-chili-paste.html
3. Where is the Beef? The traditional beef for this dish is beef brisket; however, I see no reason not to try something else, like a chuck roast, arm roast; even a good pork shoulder. If you choose something else, like a chuck roast your time will be much shorter, probably in half. So, use what you have, keep an eye on it... It is finished when the meat is fork tender.
4. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
5. Gather your ingredients (mise en place).
6. If the brisket has a lot of fat, cut off all but about 1/2 inch (1.3cm)
7. Add all of the sauce ingredients to the bowl of your slow cooker and whisk to combine.
8. Add the brisket and toss with the sauce ingredients.
9. Set the cooker to low, and slow cook until the brisket is fork tender, about 12 or more hours.
10. I usually set the slow cooker up before I go to bed, and then just let it keep cooking away until tender.
11. You can speed the process up by cooking at high; however, I think that it is worth the wait, because of the way the flavors blend over the long cooking time.
12. Remove the brisket and shred.
13. Return to the slow cooker, blend with the sauce, and cook an additional 15 minutes, or until warmed through.
14. PLATE/PRESENT
15. Serve on tacos, over rice, on a loaded baked potato, whatever you so choose. Enjoy.
16. Keep the faith, and keep cooking.