Barbacoa

Barbacoa

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roberta villarreal

By
@bertalynnv

Crowd pleaser, and very good! Great to make for big get together s or small. Nice one pot slow cooker dish

Rating:

★★★★★ 1 vote

Comments:
Serves:
10+
Prep:
35 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 5 lb
    beef chuck roast or, beef brisket
  • IN A BLENDER

  • 1 whole
    onion
  • 4-5 leaves
    bay leaf
  • 1 tsp
    cumin
  • 3 clove
    garlic
  • 1tsp
    salt ( or to taste)
  • 1 pinch
    oregano, dried
  • 1-3
    dried new mexico red chiles (prepped)
  • 1 tsp
    teas beef bullion
  • 1/4 c
    water, as needed
  • ADD WATER TO CROCK POT TO COVER MEAT, ADD MORE AS NEEDED

How to Make Barbacoa

Step-by-Step

  1. Prep red chile first, remove stem and seeds. Boil for approx 1/2 hour ( I make a paste of this ahead and keep handy in the freezer.) Drain but keep about 1/4 cup of water for the blender so it won't be dry,
  2. Add all blender ingredients into the blender. Blend until smooth mixture.
  3. You can do this on the stove, oven or crock pot. I use a crock pot over night. Cook on med to high until it starts to fall apart then on low. Check for juices if need be you can add a lil water.
  4. Cut the meat as small as you'd like, for faster cooking. Put into crock pot, pour blender mix over meat and stir. Add enough water to cover meat. Cover and cook, stirring every hour or so . Once it's done I liked to use tongs to shred it up by smashing it thoroughly. Serve by itself, on bolillo bread or with tortillas.

Printable Recipe Card

About Barbacoa

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican



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