How do u make barbacoa

A big scoop of fresh Pico de Gallo ;. Avocado — Diced, sliced or else go the whole way and make it Guacamole ;. Lime Crema — per 1 Barbacoa Tacos above, or even just plain sour cream; and. For some more inspiration, have a browse through all my Mexican recipes! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Love this recipe!

So so easy to make and plenty for leftovers. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Mexican Recipes. What Beef Barbacoa tastes like Beef Barbacoa is slightly tangy with a subtle but distinct spicing. Author: Nagi. Prep: 10 mins. Cook: 8 hrs 15 mins. Servings Recipe video above. Ultra-juicy Mexican pulled beef, tossed in a chipotle-spiced sauce!

With a unique subtly spiced, tangy flavour, use this Beef Barbacoa for tacos, burritos, enchiladas, taquitos — the possibilities are endless. This is a slow cooker version that's simple to put together. Instructions Cut beef: Cut large cheeks in half so you have around 12 — 15 pieces cheeks.

If using chuck, cut into 12 or so pieces. Season: Sprinkle with salt and pepper. Brown beef: Heat oil in a large pot or skillet over high heat.

Sear beef in batches, browning aggressively all over. Place beef in slow cooker. Blitz sauce: Place Barbacoa Sauce ingredients in a blender, food processor or similar I use a Nutribullet. Blend until smooth — it shouldn't take long. Slow cooker see Note 4 for alt. Add bay leaves. Arrange cheeks so they are submerged as much as possible.

Don't worry, they will release juice as they cook and raise the liquid level. Slow-cook for 8 hours on low. The beef should be effortless to shred when done. Shred: Remove cheeks from slow cooker into a pan. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

All Rights Reserved. Barbacoa-Style Shredded Beef. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Barbacoa-Style Shredded Beef bikerfamily. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Season beef chunks with salt and pepper on all sides. Cook on Low until beef is fork-tender, 8 to 10 hours.

I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Baking Nana Allstar. Rating: 5 stars. This is the real deal. I trimmed the beef, cutting along the muscle and removed any grizzle and any large hunks of fat. Seared the beef as directed in the Instant Pot using the saute feature. Once the beef was seared, I deglazed the pot with the vinegar and broth. Added the meat and seasoning and cooked under pressure for 30 minutes, then switched to slow cook until you are ready to eat.

The meat is very flavorful, not overly spicy. Perfect for tacos, taquitos or burritos. I made this a day ahead of time, cooled and packed into mason jars. The next day I skimmed the fat and re-heated the meat.

Fried taco shells and dinner was ready. Read More. Most helpful critical review brianM. Rating: 1 stars. Worst barbacoa I've ever had Read More. Reviews: Most Helpful. Baking Nana Allstar. This post may contain affiliate links. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Another family hit! Super tasty and easy to prepare. First the amazing enchilada sauce and now the beef barbacoa.

Thanks for coming back to let me know how much you all are enjoying the recipes. The instant pot directions are in the post though for you to follow. Good luck! What makes barbacoa, barbacoa, is actually the fact that its the cheek of the cow. So technically if you want to make REAL barbacoa, you want to use beef cheek. Its not the style or cooking method.

Real barbacoa, you do not really need to add spices, as the meat already has natural flavor. The three chipotle peppers in adobo, is that three whole peppers or three cans? My local super market only carries the cans, which are 7 oz. In the oven version of the recipe…do you shredd the beef with all the liquid or do you pull it out and shredd it without the liquid?

Had to freelance a bit, because making half the recipe 5lbs too much for us! It was very good, really good. This is the second recipe I made from this site.

The first was also very good. Please keep up all the hard work posting recipes. This gas just into the oven now. So excited! I used 2 cups of broth as the recipe says but the liquid does not cover the roast. Should I add more broth or just flip the roast over halfway through so the top cooks in the liquid as well?

No need to add anything extra. The meat will cook down and add to the liquid. I hope you enjoyed it! The bay leaf gets pureed in the sauce? Just verifying because I have only used it whole then removed once finished cooking. Am I supposed to cut the roast into pieces? This was so good! I used the first meal from it in burritos and the left overs in quesadillas. Definitely will make again. Quick question! I see it has no added beef broth, so i completly leave the 2 cups out?

Also, reading it it mentions chicken broth but notnin the ingredients section.