Mexican Beef Barbacoa Food

BEEF BARBACOA (BARBACOA DE RES)

Steps:

• Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
• Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
• Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
• Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
• Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

MEXICAN BARBACOA RECIPE

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.

SLOW COOKER BARBACOA BEEF

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.

MEXICAN BEEF BARBACOA

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.

BEEF BARBACOA TACOS

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 SHREDDED BEEF - BARBACOA

Steps:

• Preheat the oven to 325°.
• In a large oven safe pot (with a lid), like a dutch oven, over medium heat on the stove top heat the vegetable oil. While that heats cut your beef into 2-3 inch chunks. Pat them dry with paper towels and season with the salt and pepper.Working in batches, brown all the beef pieces in the oil (on two sides each).Add all the beef back to the pot and remove from the heat.
• In a blender or food processor add the garlic cloves, cumin, oregano, smoked paprika, onion powder, chipotles in adobo, lime juice, and vinegar. Process until it is a smooth paste.Note: if you need to add a little of the beef broth so it will process smooth, go ahead and do that!
• Pour the chile mixture over the beef and coat it on all sides.
• Nestle the cut onions and bay leaves around the beef. Pour the beef broth around the beef, careful not to pour it over the beef, removing the chile paste.
• Pop the lid on the pot and place in the oven, cook for 2 1/2 hours.
• Remove the meat to a cutting board or rimmed baking sheet. Shred and chop the beef into bite sized pieces/shreds.
• Optional - add the beef back to the broth and onions in the pot (remove the bay leaves and discard). Or you can strain some of the onions out and add to the beef.

SLOW COOKER BARBACOA BEEF

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.

MEXICAN BARBACOA IN A CROCK-POT -

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.

BARBACOA PULLED-BEEF TACOS

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.

CHIPOTLE BEEF BARBACOA RECIPE

Steps:

• Cut the beef into 3-inch pieces. Season with salt and pepper. Brown the meat on all four sides in cooking oil on the stovetop. Remove meat.
• Add the onions to the pot. Cook for 3-4 minutes. Add the garlic, cumin and oregano. Stir and cook for one minute.
• Add the chipotle peppers, beef broth, vinegar, lime juice and cilantro. Stir well to combine.
• Return the meat to the pan. Cover and cook over low heat for 6 hours. Meat is done when it can easily be shredded with a fork. Remove it from the pot and shred it, then combine it with as much of the sauce as you prefer.
• Serve in tacos, burritos, or any other dish you like.

SLOW COOKER BEEF BARBACOA

Steps:

• Place the cubed chuck roast in the bottom of the slow cooker.
• To a blender or food processor, add the water, onion, garlic, tomato paste, lime juice, cumin, oregano, cloves, chipotle pepper (if using), salt and pepper. Blend or process until smooth.
• Pour the tomato mixture over the chuck roast and stir. Place bay leaves on top of the meat.
• Cover and look on low heat for 7 hours (or high for 3 ½ hours) or until the meat is tender and shreds easily with a fork. Remove meat to a clean plate or shallow dish using a slotted spoon. Shred with two forks then return to the slow cooker and stir into the liquid. Taste and season with additional salt and pepper as needed.