Barbacoa Meat Food

BEEF BARBACOA TACOS

Beef Barbacoa Tacos image

Provided by Food Network Kitchen

Time 2h45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

8 dried guajillo chiles, stemmed and seeded
2 plum tomatoes, quartered
1 small white onion, quartered
8 cloves garlic, unpeeled
Kosher salt
2 pounds beef chuck, cut into 1- to 2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cup roughly chopped fresh cilantro (leaves and stems)
1 cup roughly chopped fresh cilantro (leaves and stems)
1/4 teaspoon dried thyme
2 bay leaves
Freshly ground black pepper
Corn tortillas, warmed, and assorted toppings, for serving

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.

BARBACOA

Barbacoa image

This is the way my dad makes barbacoa when he doesn't have time to make it the traditional way. I'm posting the recipe so that I don't lose it... (again)

Provided by babygirl65

Categories One Dish Meal

Time 10h15m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 lbs beef, cheek meat
1 bunch cilantro
2 fresh garlic cloves, peeled
1 large onion, chopped
salt
pepper
3 -4 cups water

Steps:

First, trim as much fat as you can from meat. Place in a slow cooker.
In a blender, add about 1 cup of water. Blend cilantro, garlic (i usually use all of the bulb), onion, salt and pepper with water. (you can use as much or as little spices you want, depending on your taste).
Pour this mixture over meat then add about 2-3 cups of more water depending on how much meat you are cooking.
Cook meat in slow cooker on low for about 8 -10 hours. Again, this depends on how much meat you have.
If you are going to eat this for breakfast (which is the traditional way), cook the day before and let is cool overnight. (I usually start cooking mine on Saturday AM until about 6PM, then let it cool. When cool enough, I refrigerate overnight).
In the morning (Sunday AM) BEFORE heating up, skim all the grease that comes to the top.
TOPPINGS: Chopped tomatoes, chopped onions, chopped fresh cilantro, chopped fresh jalapenos, shredded cheese, & sliced avocados.
CHEEK MEAT: Beef cheek meat is very tender but very very fatty. You may want to buy more or less meat, depending on the size. You can use beef roast, if you want, but cheek meat is AWESOME (if you can find it).

SLOW COOKER BARBACOA BEEF

Slow cooker barbacoa beef image

You can leave this barbacoa beef in the slow cooker during the day if you're entertaining. Serve in lettuce cups, tacos, or over rice with vegetables

Provided by Good Food team

Categories Dinner, Main course

Time 9h30m

Number Of Ingredients 11

Ingredients

3 tbsp chipotle paste
1 red onion , roughly chopped
2 garlic cloves , crushed
pinch ground cloves
2 limes , juiced
100ml cider vinegar
3 bay leaves
500ml low-salt chicken stock
1 bunch coriander , roughly chopped
1kg brisket , cut into large pieces
2 Little Gem lettuces , jalapeño chilli slices and half-fat crème fraîche

Steps:

Heat the slow cooker if necessary. Put the chipotle paste, red onion, garlic, cloves, lime juice and cider vinegar into the slow cooker and stir until combined. Add the bay leaves, stock and coriander, then put the beef on top. Use a pair of tongs to turn the meat over a few times in the sauce.
Put the lid on the slow cooker. Cook on High for 1 hour and then Low for 8 hours or until the meat shreds easily when you pull it apart with 2 forks.
Serve with the lettuce cups and jalapeño chilles and crème fraîche.

Nutrition Facts : Calories 50 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium

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