Slow Cooker Barbacoa Food

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.

SLOW-COOKER BARBACOA

Steps:

• Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

SLOW-COOKER BARBACOA

Steps:

• Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
• Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

SLOW-COOKER BARBACOA

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, mix onions, chiles, garlic, taco seasoning mix, cumin, coriander and salt. Stir in broth.
• In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 10 to 13 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 8 hours.
• Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.

SLOW-COOKER BEEF BARBACOA

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.

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

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!

BARBACOA

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

Steps:

• Peel garlic and onion, cut onion into large chunks. Add to a food processor or blender. Juice the lime and orange into the food processor. Add the remaining sauce ingredients into the food processor the chipotle peppers, cumin, oregano, salt, vinegar, and cloves. Blend smooth about 30 seconds until no chunks remain and a sauce has formed.
• Prepare the beef for the slow cooker by carefully cutting into 4 large even sized chunks. Add the beef to the slow cooker. Pour all the sauce overtop all the beef. Cover and cook on LOW 6-7 hours.
• Once beef barbacoa is done cooking it should be ready to be gently pulled apart with forks before serving.

SLOW COOKER BEEF BARBACOA

Steps:

• Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
• Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

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.

SLOW COOKER BARBACOA

Steps:

• Generously season the beef roast on both sides with salt and freshly ground black pepper. Place in the bottom of a large slow cooker.
• In a small or regular food processor, pulse the garlic until chopped. Add the cilantro leaves and pulse until minced. Add the chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Secure lid and process until just blended. (Alterntively, you may use a knife to mince the garlic, cilantro, and chipotle(s), then stir in the remaining ingredients until well combined.)
• Spread half of the chipotle mixture over the top of the roast. Carefully flip the roast over and spread the remaining mixture over the other side. Pour the beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in the bay leaf. Cover and cook on LOW for 8 to 10 hours or until fall-apart tender.
• Remove the roast to a cutting board. Skim fat from the top of the cooking liquid, if necessary, and remove the bay leaf. Slice the beef into chunks and then shred into pieces with two forks, removing and discarding any fat. Return the shredded meat to the slow cooker, stir to soak up the liquid, and reheat until warm. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate the leftover meat in the reserved cooking liquid.

SLOW-COOKER BEEF BARBACOA

Steps:

• Place first 3 ingredients in slow cooker sprayed with cooking spray; top with combined chili sauce, vinegar and taco seasoning mix. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
• Remove meat from slow cooker; strain remaining ingredients from slow cooker, reserving onions, oranges and 1 cup of the strained liquid. Shred meat with 2 forks; place in medium bowl. Add onions, oranges and reserved liquid; mix lightly.
• Warm tortillas as directed on package. Top with meat mixture and salsa; roll up.

SLOW COOKER BARBACOA PORK

Steps:

• Trim fat from the pork loin.
• Rub pork with salt, pepper and garlic powder. Seasoning amounts listed are estimates and you may need different amounts to ensure adequate coverage of the meet.
• Place pork in a pan or large ziploc bag and add 1/4 cup of brown sugar as well as ~6-8 ounces of coke zero, enough so that at least half the pork is submerged in the liquid.
• Marinate the pork overnight, turning it periodically to let it soak equally on both sides.
• Place pork and the marinade into a crock pot. Add 1/4 cup water and cook on high for 3-4 hours until it shreds easily.
• Discard the liquid and let the pork cool slightly and then shred it with forks.
• To make the sauce, combine 8 ounces Coke zero, 1/3 cup brown sugar, 1/8 tsp garlic powder, 1/8 tsp cumin, green chilies, tomato sauce, chipotle chili in adobo (1 chili was spicy enough for us, but if you want extra spice, may add additional chilies or even some extra chipotle chili powder) and salt and pepper to taste.
• Put shredded pork back in the crockpot with the sauce and cook on high for 1-1/2 hours.
• Topping suggestions: fruit based salsa (such as mango peach), sour cream, guacamole, shredded Mexican cheese.

SLOW-COOKER BARBACOA

Steps:

• Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
• One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
• Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
• Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

SLOW COOKER BARBACOA

Steps:

• Put the tomatoes, chillies, oregano, cumin and garlic in a food processor with one-third of the wine, add 1 tsp salt and blitz until smooth.
• Put the lamb in the slow cooker pot (we used a 6.5-litre model). Pour over the chilli mix, then add the rest of the wine with the chocolate, cinnamon stick and whole potatoes. Cover and cook on low for 7 hrs until the lamb is really tender and the potatoes are still firm.
• To serve, remove the bones and skin from the lamb and pull the meat apart into large chunks. Chop the potatoes into chunks and skim the fat from the cooking juices. Serve the lamb, potato and juices in bowls with the slaw on top.

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.