MEXICAN BEEF BARBACOA
Mexican beef barbacoa made easy! This recipe features tender beef and a spicy sauce made with three different hot peppers and is served shredded. It will melt in your mouth in the best way possible!
Provided by Rachel Farnsworth
Categories Main Course
Time 3h10m
Number Of Ingredients 13
Steps:
- Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.
- Season chuck roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat and set aside.
- In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.
- Pour sauce over chuck roast in the pan. Place the lid on and braise in a 300 degree oven for 3 hours, until meat is tender and easily shreds with a fork.
- Shred and serve. Serving Suggestion: serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.
Nutrition Facts : Calories 639 kcal, Carbohydrate 2 g, Protein 58 g, Fat 44 g, SaturatedFat 16 g, Cholesterol 208 mg, Sodium 676 mg, Sugar 2 g, ServingSize 1 serving
MEXICAN BARBACOA RECIPE
Amazingly succulent authentic Mexican Barbacoa recipe for beef cheek tacos!
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 3h5m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Rinse the beef cheek in cold water and pat dry with a paper towel.
- Place the cheeks on a large piece of heavy duty aluminum foil.
- Add the cloves of garlic and season with salt and pepper.
- Arrange the pieces with the fat side facing up.
- Fold up the edges of the foil creating an airtight packet. There should be no leaks. Double wrap if necessary.
- Place the foil packet in an oven safe baking dish and bake at 350°F for 3 hours.
- Test for doneness by shredding with a fork. Most of the fat should be melted and the meat should fall apart and shred easily. If not, close up the foil and continue cooking longer, about 15 minutes per pound.
- After meat is cooked, remove and discard any large chunks of fat. You may discard the garlic or mash it in if you love garlic.
- Transfer the meat along with its juice from the foil packet to the baking dish. If there is an excessive amount of fat, this can be skimmed from the broth, but fat equals flavor.
- Taste and add additional salt and pepper if necessary. Finely shred the beef and serve with hot tortillas.
Nutrition Facts : Calories 252 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 411 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BEEF BARBACOA TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
- Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
- Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
- Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.
MEXICAN BARBACOA IN A CROCK-POT -
This is the easiest way to cook an authentic Mexican Barbacoa instead of cooking it in the traditional way in Mexico with the head wrapped in large banana leaves and three layers of burlap and then placed in a deep hole in the ground, just like the Hawaiian Pork Luau.
Provided by pink cook
Categories Meat
Time 8h30m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat.
- Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat.
- Set the crock pot on high and cook for two hours, then stir the contents with a big spoon.
- Stir every hour after that. In six hours it should be starting to fall apart.
- Cook for an extra hour if needed and then remove from the crock pot to a large bowl with a slotted spoon, draining the meat from juices and removing the bay leaves and all the fat. (It retains too much fat.)
- Shred the meat with two forks and serve on tacos with the tortillas and the extras.
- The best is to place some meat on a warm tortilla, top with cilantro, squirt on some lime juice and hot salsa, sauce or chopped jalapeño, roll up and enjoy with some Charro Beans as a side. Mmmmmm -- it is so good.
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
SLOW-COOKER BEEF BARBACOA
I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
BARBACOA-STYLE SHREDDED BEEF
Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.
Provided by Jack Grigsby III
Categories World Cuisine Recipes Latin American Mexican
Time 8h39m
Yield 8
Number Of Ingredients 12
Steps:
- Season beef chunks with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
- Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
- Cook on Low until beef is fork-tender, 8 to 10 hours.
- Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g
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- Cut beef: Cut large cheeks in half so you have around 12 - 15 pieces cheeks. If using chuck, cut into 12 or so pieces.
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- Toast these ingredients well, taking care that the chilies do not burn. They toast fast so remove them before the onion and garlic.
- Put all the toasted ingredients in the blender together with 1 tsp of oregano 1/2 tsp of cumin, 1 tbsp of salt and 3 bay leaves. Add 1 cup of water and blend everything very well.
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- Put the meat in the Instant pot together with the marinade and activate the Meat / Stew button in your Instant Pot and let it cook.
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