Mexican Shredded Beef Barbacoa Food

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.

BARBACOA - MEXICAN SHREDDED BEEF

Steps:

• To the base of a crockpot/slow cooker, add the beef, bay leaves, garlic, oregano, cumin, thyme, and salt. Set to cook on low for 8 hours (Note: After 6 hours have passed, use a fork to shred the beef and add the ranchero sauce. You may serve the beef as soon as the sauce has warmed, either 7 or 8 hours.
• In a food processor or blender, combine the chiles, garlic, tomatillos, onion, and water. Blend to form a thick, smooth sauce. Add to the shredded beef inside the crockpot. Use the remaining 1 to 2 hours to heat the ranchero sauce and infuse the beef with flavor. To serve, remove the bay leaves, then scoop the beef along with the juices and serve hot. Leftover barbacoa may be stored for up to 1 week in a sealed container in the refrigerator.

BARBACOA-STYLE SHREDDED BEEF

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.

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

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.