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April 11, 2019

Barbacoa Tacos



Beef Barbacoa is slow-cooked until fork-tender, with a smoky aroma and spicy taste. Shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic, and oregano...yummy!


Barbacoa, Spanish for barbecue, a method of cooking meat that originated in Mexico; the term also can refer to the meat itself.  Some types of barbacoa, however, feature pork or beef, and many modern recipes use a slow cooker, instant pot or dutch oven. Although the meat can be cooked in its own juices without any seasoning, marinades, and spices are often added during the cooking process. Once the meat is very tender, it is typically shredded or chopped before being served with lime in tortillas or alongside a broth made with drippings from the meat.



How to make Barbacoa Meat

Slow-cooker - Slow cooking takes beef cubes in barbacoa sauce to a juicy melt in your mouth perfection. 
Brown beef cubes in oil in a heavy bottom pan for 5 minutes. Transfer cubes into a slow cooker, add bay leaf and barbacoa sauce and cook on low for 6-8 hours, or on high  4-6 hours.

Instant Pot -  Brown beef cubes on Saute mode on Instant Pot, then add Barbacoa sauce, bay leaf and pressure cook for 50 minutes.





When cooked, remove the bay leaf, and use 2 forks to pull apart meat into bite-size pieces for tacos. Warm corn tortillas, place the meat into a tortilla, top with cheese, diced onion, shredded lettuce. 

Other ways to use Barbacoa meat recipe

Burritos - Flour tortilla filled with barbacoa meat, rice, cheese, and guacamole.
Rice Bowl - Barbacoa meat, black beans, tomatoes, salsa, sour cream, and guacamole served over a bowl of cilantro-lime rice.
Tostadas - Tostada shells topped with guacamole, barbacoa meat, cheese, and onions.

Barbacoa Rice Bowl








Barbacoa Tacos


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Ingredients:
  • 1/3 cup apple cider vinegar
  • 4 teaspoons minced garlic cloves
  • 4 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground cloves
  • 3 tablespoons lime juice
  • 3 chipotle chiles in adobo
  • 1/2 tsp cayenne pepper powder ( Optional for spiciness)
  • 1/4 cup beef broth
  • 3 pounds boneless chuck roast, cut into cubes
  • 2 tbsp vegetable oil
  • 1 bay leaf
Directions:

Add the vinegar, lime juice, chipotle chiles, garlic, cumin, oregano, black pepper, salt, cayenne, broth and ground cloves, in blender and process until Barbacoa sauce is smooth.


Slow-Cooker
Brown beef cubes in oil in a heavy bottom pan for 5 minutes. Transfer cubes into a slow cooker, add bay leaf and barbacoa sauce and cook on low for 6-8 hours, or on high  4-6 hours.


Instant Pot
Brown beef cubes on Saute mode on Instant Pot, then add Barbacoa sauce, bay leaf and pressure cook for 50 minutes.

When cooked, remove the bay leaf, and use 2 forks to pull apart meat into bite-size pieces for tacos.

Warm corn tortillas, place the meat into a tortilla, top with cheese, diced onion, shredded lettuce. 
Serve with rice and beans.
Optional topping: guacamole





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