Best Southern Texas Style Beef Barbacoa Recipes

SLOW COOKER BEEF BARBACOA

Slow Cooker Beef Barbacoa image

A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla.

Provided by lizbot1

Categories World Cuisine Recipes Latin American Mexican

Time 6h30m

Yield 8

Number Of Ingredients 9

Ingredients

3 pounds boneless beef chuck roast
1 onion, chopped
3 bay leaves
½ teaspoon ground black pepper, or to taste
2 tablespoons garlic powder
¼ cup distilled white vinegar
1 (14 ounce) can tomato sauce
¼ cup chili powder
salt to taste

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.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 9.1 g, Cholesterol 77.3 mg, Fat 18.8 g, Fiber 2.8 g, Protein 22 g, SaturatedFat 7.3 g, Sodium 350.2 mg, Sugar 4 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

Ingredients

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