![]() Move the shredded beef back into the slow cooker and give it a stir to absorb all the delicious juices. Shred it up! Transfer the beef to a cutting board and shred it with two forks. By then, the beef should be extremely tender and fall apart easily. ![]() Then add in the bay leaves and cook on low for 8-9 hours. Add everything except for the bay leaves to the bowl of a slow cooker, and toss it all together with tongs. In other words, it’ll taste just as luscious as meat with fat on it! How To Make Slow Cooker BarbacoaĬombine and cook. You might be thinking the opposite, but as it cooks, their high amount of collagen will break down into gelatin and tenderize the meat. When it comes to cooking meat low and slow, it’s best to use tough and lean cuts of beef with minimal fat. Beef Stock: Helps to keep the beef moist and tender as it cooks.įind the printable recipe with measurements below.Bay Leaves: A few bay leaves simmer in the juices to help round out the flavor.Spices: Just a little cumin, oregano, ground cloves, salt and pepper take this meat to the next level.Apple Cider Vinegar: For a big of tang and acidity. ![]() Lime Juice: Fresh is always best, don’t use jarred lime juice.Onion and Garlic: Essential aromatics that make any recipe better.If you’ve got leftovers, blend them up into a chipotle sauce! Chipotles In Adobo Sauce: These peppers add the most delicious smoky flavor and just the right amount of heat.Beef Chuck Roast: Make sure to cut this into 3-inch chunks before adding into the slow cooker.With the help of a flavorful spice blend, chilies, and other aromatics, this recipe is a flavor sensation! But today, I’m sharing an easy, slow-cooker version that you can make at home, using beef chuck roast along with all those delicious Mexican flavors! I’ve been lucky to enjoy many of those tasty variations on my travels through Mexico. But here’s the gist of it – it’s heavily seasoned meat with spices and chipotle peppers, then slow-cooked in a pit with coals or over an open flame until you’ve got beautifully juicy, fall-apart tender meat. It really varies among the different regions of Mexico. Mexican barbacoa is more traditionally made from beef cheeks, but it can also be made from various cuts of beef, or even lamb, or goat. And I’ll be the first to admit it’s delicious, but it’s not quite as authentic as traditional Mexican barbacoa. It’s that juicy, tender beef that sits in that tub of spicy liquid. If you live in the US, you might know barbacoa from eating at your local Chipotle restaurant. And once it does, it makes for the ultimate barbacoa tacos, bowls, and so much more! The key to this Mexican staple is cooking it low and slow for meat that falls right apart. Beef barbacoa (barbacoa de res) that’s juicy, meltingly tender, and seasoned with flavorful chilies and spices.
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