SLOW-COOKER SPICY BEERBACOA TACOS
This manly taco is stuffed with beer-braised beef barbacoa, spicy chipotle salsa and queso fresco. Wash down with a MANgarita-a shot of aged tequila served with an ice cold bottle of Mexican beer.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 16
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides. Add 2 teaspoons oil to skillet. Cook brisket in oil about 3 minutes on each side or until brown. Carefully transfer brisket to slow cooker, and add garlic.
- Meanwhile, in blender, place chipotle salsa ingredients. Cover; blend on medium speed until smooth. Pour half of salsa into slow cooker (about 1 cup). Cover and refrigerate remaining salsa. Cover slow cooker; cook on High heat setting 4 to 4 1/2 hours or until brisket is very tender.
- Meanwhile, in same skillet, add 1 teaspoon oil; heat over high heat. Stir in onion slices. Reduce heat medium-low, and continue cooking and stirring until onions are caramelized, about 15 minutes. Remove from skillet; cover and refrigerate until serving time.
- Remove brisket from slow cooker, and shred with fork. Reheat caramelized onions. Spoon brisket into each taco shell, and top with caramelized onions. Spoon 1 tablespoon reserved salsa over each; top with queso fresco and avocado.
Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (taco only), Sodium 300 mg, Sugar 2 g, TransFat 0 g
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
SLOW COOKER BARBACOA PORK
Sweet and spicy crock pot pork roast. Great way to use the end of a pork loin. Can be served as an entree over cilantro lime rice, or used for nachos or tacos. Found this on the Skinny Taste blog. Prep time includes plenty of time for marinading. Actual active prep time is probably less than 20 minutes total to trim the meat, mix up ingredients for the marinade/sauce and then shred the meat.
Provided by Mark and Stacy
Categories Mexican
Time 23h30m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 304.2, Fat 16, SaturatedFat 5.5, Cholesterol 68, Sodium 870.6, Carbohydrate 16.3, Fiber 0.8, Sugar 14.3, Protein 23.4
More about "slow cooker spicy beerbacoa tacos food"
SLOW COOKER BARBACOA TACOS - SAVORY EXPERIMENTS
From savoryexperiments.com
5/5 (6)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 TACOS (SLOW COOKER) | FED & FIT
From fedandfit.com
MY FAVORITE SLOW COOKED MEXICAN SHORT RIB TACOS
From jetsetchristina.com
10 SIZZLING SPICY SLOW COOKER RECIPES | FOOD FOR NET
From foodfornet.com
SPICY BARBACOA SOFT TACOS | BEV COOKS
From bevcooks.com
BARBACOA TACOS WITH CHIPOTLE SLAW | THE RUSTIC FOODIE®
From therusticfoodie.com
SPICY SLOW COOKER BARBACOA - PEPPERSCALE
From pepperscale.com
THE MODERN PROPER | SLOW COOKER BARBACOA BEEF TACOS
From themodernproper.com
5/5 (6)Total Time 6 hrs 20 minsCuisine MexicanCalories 246 per serving
- In a small bowl stir together remaining ingredients and pour over the meat.Set slow cooker to high for 4 hours or low for 8 hours
- Once cooked remove ½ cup of fat off the top of the meat as well as any large pieces of fat that cooked off the meat
SLOW COOKER BARBACOA TACOS - JZ EATS
From jz-eats.com
SPICY BEERBACOA TACOS | RECIPES, MEXICAN FOOD RECIPES, SPICY …
From pinterest.ca
BEST BEEF BARBACOA TACOS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SLOW COOKED BARBACOA BEEF TACOS - VENTURISTS
From venturists.net
SLOW COOKER BARBACOA TACOS {EASY TO MAKE}
From kidfriendlythingstodo.com
SLOW COOKER BARBACOA BEEF TACOS - SAPORITO KITCHEN
From saporitokitchen.com
CROCK POT BARBACOA TACOS - NEIGHBORFOOD
From neighborfoodblog.com
SLOW COOKER SPICY BARBACOA BEEF RECIPE - FOOD NEWS
From foodnewsnews.com
SLOW-COOKER SPICY BEERBACOA TACOS | RECIPE | RECIPES, MEXICAN …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love