GRILLED BEEF BARBACOA TACOS
Use your grill to slowly braise the beef for these crowd-pleasing tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill for indirect and direct cooking at medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Halve the onions through the root and peel. Cut one half into two wedges. Slice the remaining onion half into 1/8-inch half-moons and reserve for pickling. Drizzle the tomato halves and onion wedges with vegetable oil and season with salt and pepper. Grill the tomato and onion wedges on the hot side of the grill, covered, until dark grill marks appear, about 5 minutes per side.
- Place the grilled tomato and onion in a food processor, along with the 1/4 cup vegetable oil, chopped cilantro, smoked paprika, brown sugar, cumin, oregano, garlic, chipotle peppers, 1 tablespoon cider vinegar, 2 teaspoons salt and 1/2 teaspoon black pepper. Blend until smooth. Transfer to a large bowl and add the beef chunks. Toss to coat.
- Lay out a large double-layered sheet of extra-wide heavy-duty foil. Put the beef in the center. (If using regular-width foil, divide the beef into 2 foil packets.) Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place on the indirect side of the grill and cover. Cook until the meat is tender and shreddable, 2 1/2 to 3 hours.
- Meanwhile, combine 3/4 cup cider vinegar, 3/4 cup water and 1 1/2 teaspoons salt in a small saucepan over medium-high heat. When the liquid comes to a boil, stir in the reserved sliced onions and turn off the heat. Let cool completely and refrigerate until ready to use.
- Shred the beef and return to the sauce; toss well to coat. Serve with warm grilled tortillas, pickled red onions, and other desired toppings.
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
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
SLOW COOKER BARBACOA BEEF
AMAZING and tender beef barbacoa that is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 8h10m
Number Of Ingredients 11
Steps:
- Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
- In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
- Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
Nutrition Facts : Calories 403 kcal, Carbohydrate 4 g, Protein 48 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 141 mg, Sodium 706 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY
These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.
Provided by Scott Loitsch
Categories Dinner
Time 8h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
- Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
- In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
- Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
- Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
- To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram
INSTANT POT BEEF BARBACOA TACOS
Salty, spicy, and slightly tangy, this pressure cooker shredded beef barbacoa taco recipe delivers flavor on multiple levels.
Provided by Daniel Shumski
Categories Beef Taco Super Bowl Instant Pot Chile Pepper
Yield 6 servings
Number Of Ingredients 16
Steps:
- Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
- Press Sauté and use the Sauté or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
- Add the vinegar sauce and the chicken broth (be careful-steam may whoosh up!), and then the bay leaves. Stir to combine.
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 30 minutes.
- When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
- Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.
BARBACOA PULLED-BEEF TACOS
Treat family and friends to these tasty pulled-beef tacos marinated in a punchy sauce with chipotle, lime juice and garlic. It's a great sharing dish
Provided by Tom Kerridge
Categories Dinner, Supper
Time 2h50m
Number Of Ingredients 14
Steps:
- Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it's well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
- Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
- If the beef isn't tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.
Nutrition Facts : Calories 266 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
INSTANT POT® BARBACOA BEEF STREET TACOS
Bring the food truck experience to your kitchen with a modern, easy twist on barbacoa tacos. Barbacoa refers to the way meat is prepared. Traditionally it's a steaming or baking process where the meat is cooked in an underground oven until it's very tender. However, with our recipe, your Instant Pot® joins forces with Old El Paso™ Barbacoa Beef Street Taco Kit for quick, no-stress homemade barbacoa beef street tacos.
Provided by Old El Paso
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Heat oil in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn; cook 2 to 4 minutes on second side until browned. Select CANCEL. Return beef to insert.
- Add orange juice, garlic, seasoning mix (from taco kit), pepper flakes and salt to beef in insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Shred beef; toss with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
- Meanwhile, in 1-quart saucepan, heat onions and vinegar to boiling over high heat. Remove from heat, and let stand 10 minutes. Drain and transfer pickled onions to small bowl. Cover and refrigerate until ready to serve. Discard cooking liquid.
- Heat tortillas (from taco kit) as directed on package. Top each tortilla with shredded beef, then top with pickled onions, verde sauce (from taco kit), queso fresco and cilantro. Serve with lime wedges.
BEEF BARBACOA
Juicy, intensely flavorful pulled beef barbacoa. For my money it's the best taco filling there is.
Provided by Brian Genest
Categories 100+ Everyday Cooking Recipes
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
- Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
- Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
- Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
- Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
- Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 3.9 g, Cholesterol 51.7 mg, Fat 13.1 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.1 g, Sodium 608.2 mg, Sugar 0.6 g
INSTANT POT BARBACOA BEEF
Instant Pot Beef Barbacoa is the juicy, tender, delicious taco meat you didn't know you were missing! Made with stew meat for a quick recipe!
Provided by Janelle
Number Of Ingredients 16
Steps:
- Season beef chunks with salt and pepper.
- Turn Instant Pot to Sauté setting.
- Once hot, add oil.
- Add stew beef in batches. Sear each side quickly then remove. Do not cook beef all the way through. Add more oil as needed.
- Once all beef has been seared, turn off sauté setting.
- In a bowl combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves. Mix well.
- Pour sauce into the empty Instant pot and scrape up stuck on bits on the bottom of the pot.
- Add bay leaves and stew meat.
- Close the lid and turn the steam valve to seal.
- Set Instant Pot to high, 30 minutes.
- Instant Pot will take about 10 minutes to build pressure then the clock will begin.
- Once the clock finishes, let instant pot depressurize on it's own, "Natural release". This will take about 15 minutes.Once the steam valve drops, you can open the steam vent and open the instant pot.
- Remove meat and shred.
- Discard bay leaves.
- Return shredded meat to sauce and mix.
- Let beef sit in sauce for 10 minutes to absorb flavors before serving.
- Serve in tortillas with sliced red onions, lime wedges and cilantro
Nutrition Facts : Calories 394 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 60 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 449 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 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.
More about "beef barbacoa tacos food"
BEEF BARBACOA - MEXICAN PULLED BEEF | RECIPETIN EATS
From recipetineats.com
4.9/5 (16)Category MainCuisine MexicanCalories 372 per serving
- Cut beef: Cut large cheeks in half so you have around 12 - 15 pieces cheeks. If using chuck, cut into 12 or so pieces.
- Brown beef: Heat oil in a large pot or skillet over high heat. Sear beef in batches, browning aggressively all over. Place beef in slow cooker.
- Blitz sauce: Place Barbacoa Sauce ingredients in a blender, food processor or similar (I use a Nutribullet). Blend until smooth – it shouldn't take long.
BARBACOA BEEF TACOS WITH TWO SAUCES RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 4 hrsServings 6
- Preheat the oven to 325°. In a medium skillet, toast the ancho chiles over moderate heat, turning, until pliable and charred in spots, about 2 minutes; let cool slightly, then tear into pieces.
- Transfer the ribs to a baking sheet. Strain the braising liquid through a colander set over a heatproof bowl; skim off any fat. Discard the bay leaves and return the vegetables and chiles to the braising liquid. Working in batches, puree the vegetables and liquid in a blender until smooth. Season the sauce with salt and pepper.
- Light a grill or preheat a grill pan. Working in batches if necessary, grill the ribs over high heat, turning occasionally, until charred and crisp, about 5 minutes total. Transfer to a platter and, using two forks, shred the meat; discard the bones. Serve the barbacoa in warm corn tortillas with the sauce, cilantro, chopped onion, lime wedges and Salsa Verde Cruda.
BEST BARBACOA TACOS RECIPE - AUTHENTIC AND DELICIOUS …
From savoryexperiments.com
5/5 (5)Total Time 7 hrs 45 minsCategory Main CourseCalories 322 per serving
- Season the beef with salt and pepper. Heat a cast iron skillet on medium-high heat with a tablespoon of vegetable oil and sear the beef for 3-4 minutes on each side.
- Place the beef in the slow cooker with the chipotle peppers, diced green chiles, diced onion, apple cider vinegar, lime juice, cumin, chili powder, ground cloves, dried oregano, bone broth, bay leaves, and smashed garlic cloves. Cook on low for 7-8 hours until the beef falls apart.
- Just before the beef is ready, preheat the broiler and arrange tortillas on a baking sheet. Broil them for 2-3 minutes (keep a close eye on them!) until they begin to toast.
- When the beef is ready, transfer it to a serving bowl and shred with two forks. To make the tacos, layer the beef, cilantro, radishes, and jalapeños on each tortilla. Squeeze lime juice over each taco and serve!
BARBACOA BEEF TACOS | EMERIL LAGASSE | RECIPE - RACHAEL ...
From rachaelrayshow.com
Estimated Reading Time 4 mins
- To make the barbacoa: Remove the chuck roast from the refrigerator and allow it to sit out at room temperature for at least 30 minutes and up to 1 hour
- Using the tip of a sharp paring knife, make 12 evenly spaced slits on all sides of the roast, and insert half a garlic clove deep into each slit
BARBACOA RECIPE - LOVEFOOD.COM
From lovefood.com
AUTHENTIC MEXICAN BARBACOA RECIPE - LAS RECETAS DE LAURA
From lasrecetasdelaura.com
5/5 (8)Category Main CourseCuisine Mexican
- 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.
- With the sauce you created marinate the meat for one night in the refrigerator. If you don't have time, don't worry, I prepared it without marinating and it is delicious, so if you marinate it, it will be gourmet (almost like barbacoa de hoyo)
- 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.
BARBACOA TACOS - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (8)Calories 543 per servingCategory Dinner
- Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8-9 hours, or on high for 4-5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
BEEF BARBACOA ( MEXICAN PULLED BEEF) - SLOW COOKER RECIPE ...
From healthyseasonalrecipes.com
Reviews 11Calories 390 per servingCategory Main Course
- In your slow cooker, stir together the beef broth, garlic, half of the red onion, the juice of 1 lime, cumin, oregano, and chipotles. Add the beef and season with 1 teaspoon of salt.
- Cover the slow cooker and cook on Low heat for 8 hours. Shred the beef in the cooker and stir into the sauce.
- In a small bowl, stir together the remaining red onion, remaining juice of lime corn, tomatoes and remaining 1 teaspoon of salt.
- Refrigerate individual portions of beef and salsa together in airtight containers for up to 4 days, or freeze up to 4 months. Serve the beef and salsa with the corn tortillas.
SLOW-COOKED BEEF BARBACOA TACOS - ELISE TRIES TO COOK
From elisetriestocook.com
Cuisine MexicanTotal Time 2 hrsCategory Main CourseCalories 539 per serving
- Heat corn tortillas over the open flame, about 30-seconds each side. Alternatively, heat up in the oven under the broiler or microwave in a damp paper towel.
QUICK AND EASY BARBACOA STREET TACOS - FUN COUNTRY LIFE
From funcountrylife.com
5/5 (3)Category Main CourseCuisine MexicanTotal Time 2 hrs 13 mins
- In a small bowl, add in the tomato paste, adobe sauce, and apple cider vinegar. Whisk together the ingredients until well incorporated. Then whisk in the paprika, cinnamon and cumin.
- Season the meat on both sides with the salt and pepper. In a 12-inch cast-iron skillet, add oil and heat over medium heat. Sear the roast on all sides. Remove the roast from the pan and place on a plate and set aside.
- Add the onions and garlic to the skillet. Cook over medium heat, stirring occasionally, until the onions just begin to brown, and the garlic becomes fragrant.
- Add the roast back to the skillet. Add in the bay leaves and pour the sauce over the roast. Cover and cook over a low heat for 2.5-3 hours or until the roast is tender, turning the roast over every 30-45 minutes.
BEEF BARBACOA - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (5)Category Main CourseCuisine American, MexicanCalories 504 per serving
- Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. Drain and discard the water. Add them to a food processor and process until smooth.
- Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks a few minutes per side to get a nice coating. Transfer to a slow cooker or crock pot.
- Deglaze the pan with a bit of beef stock, water or wine and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
HOW TO MAKE BEEF CHEEK TACOS | TACOS DE BARBACOA DE CACHETE
From mexicoinmykitchen.com
4.7/5 (11)Total Time 1 hr 25 minsCategory Main Course, TacosCalories 332 per serving
- Place the peppers in a medium-sized saucepan and cover with water. Cook over medium heat for 15 minutes or until they have softened.
- Once the peppers are soft, place in a blender with the garlic, oregano, and cumin. Process with a cup of the cooking water until you have a smooth paste.
- Next, remove the excess fat from the meat and cut into 2 or three pieces, and place in a pot with the onion and the bay leaves. Pour the sauce using a sieve and add 3 1/3 cups of water.
- Cook for 2 ½ hours or until meat is tender and easy to shred. If you cook it in a slow cooker, cook for 6 hours in the slow setting, or in a pressure cooker for 50 minutes. Once the meat is cooked, remove from pot and shred using two forks. Place meat back in the pot, and season the delicious broth with salt and pepper.
BEEF BARBACOA TACOS - THE FROZEN BISCUIT
From thefrozenbiscuit.com
5/5 (1)Category Dinner, Main Course, SnackCuisine American, MexicanCalories 375 per serving
- Remove stems and seeds from chili pods by tearing off stems, and ripping pod open with thumb; shake seeds out.
- Add chilies, onion, garlic, cumin, paprika, oregano and chicken stock to a sauce pan and simmer on medium high heat for about 10-15 minutes until chilies are soft. Set aside to cool slightly.
BARBACOA (TRUE TEXAS STYLE) - HOUSE OF YUMM
From houseofyumm.com
5/5 (29)Calories 221 per servingCategory Main Dish
- Chop the beef into 1-2 inch chunks. Heat oil in a skillet over medium heat. Working in batches, sear the meat briefly on all sides. Careful not to crowd the pan. Continue until all meat is seared.
- Cook on LOW for 6-8 hours until the meat easily shreds. Remove the bay leaves and large pieces of onion.
BEEF BARBACOA TACOS - NOURISH AND NESTLE
From nourishandnestle.com
5/5 (3)Estimated Reading Time 5 minsServings 6Total Time 5 hrs
- In a cast iron or heavy dutch oven, heat chiles over medium heat until just fragrant, but not smoking. Should take around 5 minutes.
- Remove chiles and place in smaller pot with chicken broth. Bring to a boil, put lid on pot and turn heat off. Let chiles and broth sit while you prepare the rest of the sauce
- Saute onion and garlic in 2 TBS oil until translucent. Add cumin, cloves, oregano and saute until fragrant. (at this point, your home will smell unbelievably fantastic!)
SLOW-COOKED BEEF BARBACOA STREET TACOS - FAMILIA KITCHEN
From familiakitchen.com
3/5 (2)Category Featured RecipesCuisine MexicanTotal Time 5 hrs 15 mins
- Add oil into a large caserola or Dutch oven on medium high heat. Place brisket in the pot and sear the meat—for 6 minutes on each side.
- Into the same pot with the seared beef, add the chopped peppers, onion and garlic. Cook until softened, about 10 minutes, stirring them into the pot and turning the beef a few times.
- In a 4-cup measuring cup or large mixing bowl, measure the tomato sauce and add the cumin, paprika, coriander, oregano, cider vinegar, salt, pepper and chicken broth. Stir well. Pour on top of the brisket and carefully turn the brisket to be sure it marinates in and incorporates all the ingredients.
- Bring the brisket and its liquid to a boil, uncovered, on medium high heat. Once the brisket has begun to boil, cover and reduce to low heat.
SLOW COOKER BEEF BARBACOA TACOS - BETTER THAN BOUILLON
From betterthanbouillon.com
Servings 4Estimated Reading Time 30 secsCategory MainTotal Time 5 hrs 5 mins
- Combine 1 cup water, Roasted Beef Base, adobo sauce and cumin in slow cooker; stir in beef and garlic. Squeeze in juice of 1 lime.
- Assemble beef in warmed tortillas with avocado, green onions and cilantro. Cut remaining lime into wedges; serve with tacos.
BARBACOA TACOS - MY LATINA TABLE
From mylatinatable.com
4.2/5 (70)
- Combine all of the marinade ingredients and pour over the meat. Put in the refrigerator over night.
- Add juice from 1 orange, mixed with the juice from 1 lime and a small amount of white vinegar. Then add the salt, pepper, cumin and oregano, and finally the bay leaves, the thyme, and the avocado leaves .
BEEF BARBACOA TACOS - LOVE OF FOOD
From loveoffood.sodexo.com
Calories 100Total Fat 5gSat Fat 2gTrans Fat 0g
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From foodtalkdaily.com
Servings 16Total Time 5 hrs 15 mins
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From mobkitchen.co.uk
Cuisine Mexican-InspiredTotal Time 4 hrsCategory Summer
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From seriouseats.com
5/5 (2)Total Time 5 hrsCategory Mains, TacosCalories 738 per serving
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BEST BEEF BARBACOA TACOS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE 7 BEST FAST FOOD TACO MEAT, BASED ON BEEF ONLY!
From uproxx.com
BARBACOA BEEF IN THE CROCK POT – SAUCE BOXX
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