• Jessica Brown

BARBACOA


So, this is going to be your new favorite thing no matter what you do, but you can tweak it a tiny bit to fit your exact tastes. This is mostly up to what you decide to layer it with in The-Worlds-Best-Taco (I recommend that Pineapple Salsa we just talked about). You can also choose to adjust the texture by pureeing all the non-beef ingredients together before you throw them in the slow cooker. Also, if you can find an open flame you gotta heat up those tortillas over the fire. The slow cooker is amazing but I do sometimes miss that smokiness and a roasted tortilla fills in nicely.


Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipes: Gimme Some Oven

INGREDIENTS:


3 pounds Beef Chuck Roast, fat trimmed and cut into 2-inch chunks

4 cloves Garlic, minced

2 Chipotles in Adobo Sauce, chopped

1 small White Onion, finely chopped

1 (4-ounce) can Diced Green Chiles

1/4 cup fresh Lime Juice

2 tablespoons Apple Cider Vinegar

3 Bay Leaves

1 tablespoon Ground Cumin

1 tablespoon dried Mexican Oregano

2 teaspoons Fine Sea Salt

1 teaspoon freshly-ground Black Pepper

1/4 teaspoon Ground Cloves

1/2 cup Beef Stock or water

TOOLS:


Slow Cooker

INSTRUCTIONS:


Trim fat from 3 lbs. Beef Chuck Roast and cut into 2 in. cubes. Mince 4 cloves Garlic. Chop 2 Chipotle in Adobo Sauce and a small White Onion. Add ingredients to the slow cooker.


Combine 1 can Diced Green Chiles, ¼ cup fresh Lime Juice, 2 Tbs Apple Cider Vinegar, 3 Bay Leaves, 1 Tbs ground Cumin, 1 Tbs dried Mexican Oregano, 2 tsp Fine Sea Salt, 1 tsp freshly-ground Black Pepper, ¼ tsp Ground Cloves, ½ cup Beef Stock or water in the slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.


Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the Bay Leaves.




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