Beef Barbacoa Recipe (Tender Mexican Shredded Beef)
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- Опубликовано: 26 июл 2024
- This beef barbacoa recipe is an easy slow cooker recipe, giving you fall-apart tender beef with loads of chili pepper flavors! Perfect for barbacoa tacos, burritos, sandwiches, bowls, and more!
CHAPTERS:
0:00 Slow Cooker Beef Barbacoa
0:28 Toast the Peppers
1:20 Remove Stems and Seeds
1:46 Soak the Peppers
1:50 Slice the Beef
2:22 Make the Barbacoa Sauce
3:35 Season the Beef
4:04 Sear the Beef
4:35 Deglaze the Pan
5:04 Remaining Ingredients
5:58 Cook Low and Slow
6:18 About Barbacoa
6:50 Shred the Beef
7:10 Serving Ideas
7:43 The Taste
7:59 YOU ROCK!!
THINGS YOU’LL NEED:
3 pound beef chuck roast, or use beef brisket sliced into 2-inch chunks
2 guajillo peppers
2 ancho peppers
2 tablespoons olive oil
7-ounce can chipotles in adobo optional, for extra saucy and tangy-smoky flavor
12 ounces beef stock
1/4 cup apple cider vinegar
Juice from 1 large lime, about 1/4 cup
1 large onion chopped
4 cloves garlic chopped
1 tablespoon Mexican oregano or use oregano
2 teaspoons cumin
1 bay leaf
Salt and ground black pepper to taste
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #slowcookerrecipe #cookingshow #recipe #slowcooker 
Хобби
How will you serve up your fresh barbacoa?
My mouth is salivating!!!! It looks SO good.
I'll be trying this one. Thanks
Very nice. Thank you.
I can't wait to try this recipe
Hope you enjoy it!
I'm sure this tastes heavenly! I'm so anxious to try it. Thank you for sharing your amazing recipes.
Thanks, Diane! So GOOD!
Your recipes always look so good!
Thank you 😋
I love barbacoa. We’re making this Saturday. Omg! Can’t wait
I hope you love it!
We made this last night and O.........M..........G! It was amazing! Thank you so much for sharing this recipe! It's a keeper!
Glad you liked it!!
Making tomorrow…. Looks awesome
Have fun!
I can’t wait to make your recipe!!!
Hope you like it!
Love it i think its yummy ,i try to cook that ❤😊
Enjoy, Susan!
oh. my. god. Just asked the girlfriend what we're having for dinner tonight. She said a roast. I watched this, told her that I'm stealing the roast and making this instead... wish me luck in that everyone 😏
Haha, BOOM! Perfect timing! Enjoy!
If you ruin it, you might have more (Or less) on your plate) J/k hope it goes well, this does look great!
Also, you can sub a can of toreados for the chipotles. If you want more heat and a different flavor profile.
I just bought a leg of lamb from my local Aldi. Now I know how to prepare it! Thanks for turning in my light bulb.
Perfection right there! Enjoy!
Nice recipe. I’m not big on slow cookers, but might give it a try in the pressure cooker. Should work.
It makes it really easy, but you can definitely make this on the stovetop. Just give it a nice low and slow simmer. But yes, pressure cooker is GREAT for this. I actually make it in my pressure cooker quite often.
Made this today. Absolutely amazing. It's going to be a staple in my house. The meat was so flavorful it didn't need a lot of toppings. My wife and I literally ate a pound of meat apiece in burritos. So stuffed. 🤤
Now I need to figure out how to effectively use all the juice/consummate. Drizzled over eggs sounds like a start...
That's a great start! You could also use it as a marinade for other meats, a flavorful base for stews, to infuse rice or other grains with that awesome barbacoa flavor.... So many ways!
@@ChiliPepperMadness Those are all awesome ideas that are easy to do. Thank you!!!
Thanks!
I've tried several other recipes and the meat turns out incredibly tough everytime. I'll give your recipe a shot and report back, thank you.
Please do - I bet you will love the meat this time ;-)
Awesome recipe, thank you! Do you have any tips or recommendations for doing this in a dutch oven?
Thanks! Yes, I talk about this on the blog post. Stove Top Barbacoa. If you'd prefer to make this on the stove rather than in your slow cooker, no problem. Just use a dutch oven or large pot. Sear the seasoned meat in the pot, then add the remaining ingredients. Cover and cook on low for 6-8 hours, or until the beef shreds easily with a fork. Check the meat after 3-4 hours, though. It can totally be done by then.
@@ChiliPepperMadness Thank you! I just read the article and plan to make this for Christmas Eve. Spicy Holidays sir!
Great recipe…What brand of fry pan are you using, please?
Thanks. I have Anolon pans + Made-In.
Would it be traditional to let the beef marinade in the sauce overnight?
You can do that if you'd like. I don't know about traditional, but you'll get great flavor.
I just cooked some tough steaks in the instant pot for one hour. I shredded the meat in a processor. I am thinking taco meat. Maybe I can adapt these flavors to this shredded meat.
Sounds like a plan to me ;-)
Can you use granulated chili powder rather than whole dry chilies?
Absolutely, yes. Conversion is 3 tablespoons powder to 1 ounce dried pods, so measure accordingly.
I'm struggling to understand the reasoning behind pouring the chili puree on the meat before browning. I would expect that browning the meat first would sear it better and avoid steaming (moisture from the puree) it. You could always brown the meat, then add the puree to the pan with the brown bits from the meat and reduce it to get the same effect.
It's one way or the other, and you'll find it more this way with older recipes. You can certainly sear the beef first in a hot pan, get a nice crust on it for flavor, then add the sauce and simmer. I probably do it that way with more of my recipes than not, but I encourage you to try it both ways, see if you have a preference. Yes, there is a lot of flavor in those brown bits (Maillard reaction). Cheers.
Ironic you mentioned hominy. Change out beef for pork and it'd be an awesome base for pozole. Top with cabbage or romaine, radishes, onion, cilantro, and cilantro!
I like it!