Slow Cooker Beef Barbacoa Nachos With Queso 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 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 BEEF NACHOS

Steps:

• 1. In slow cooker, place roast. Add salsa. Cover. Cook 4 to 6 hours on high or until beef is very tender and pulls apart easily with forks. Reserve salsa mixture in slow cooker. Shred beef. Return to slow cooker. 2. Cut tortillas into quarters. In large, deep skillet, heat oil over medium-high heat. Cook in batches in hot oil 1 to 2 minutes or until golden brown. Remove to paper towel to drain. 3. Top each tortilla triangle with beef, red onions, avocado and cilantro. Serve with jalapeno wheels and lime wedges if desired.

SLOW-COOKER QUESO

Steps:

• Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours.
• Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.

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!

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 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.