Barbacoa beef is a Mexican-style slow-cooked beef dish that is typically made with beef cheek or other tough cuts of beef. The beef is marinated in a blend of spices, chilies, and vinegar, and then slow-cooked until it is tender and flavorful.
How To Make:
To make barbacoa beef in a slow cooker, you will typically begin by searing the beef in a pan to lock in the flavor and juices. Then, the beef is placed in a slow cooker along with the marinade, which is made from a combination of spices such as cumin, garlic, and chili powder, as well as chipotle peppers in adobo sauce, lime juice, and vinegar. The beef is then cooked on low heat for several hours, typically 6-8 hours, until it is tender and falls apart easily.
Once the beef is fully cooked, it can be served in a variety of ways, such as in tacos or burritos, on top of rice or quinoa, or simply on its own with a side of vegetables. Barbacoa beef is a flavorful and versatile dish that is perfect for feeding a crowd or meal prepping for the week ahead.
Here are some tips and variations to consider when making barbacoa beef in a slow cooker:
Tips:
Use a fatty cut of beef, such as beef cheek or chuck roast, for the most flavorful and tender results.
Searing the beef before placing it in the slow cooker helps to lock in the flavor and juices.
Let the beef cook for at least 6-8 hours on low heat for maximum tenderness.
Save the leftover liquid from the slow cooker to use as a flavorful sauce for the beef or as a base for soup or stew.
Variations:
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Try using different cuts of beef, such as brisket or short ribs, for a slightly different flavor and texture.
If you prefer a spicier dish, add extra chipotle peppers or a diced jalapeño to the marinade.
For a milder flavor, omit the chipotle peppers and use a mild chili powder instead of a spicy one.
Add extra vegetables, such as bell peppers or onions, to the slow cooker for added flavor and nutrition.
Use the barbacoa beef in a variety of dishes, such as nachos, quesadillas, or salads, for a fun and flavorful twist.
Ingredients:
- 3 lbs beef cheek or chuck roast
- 1/4 cup apple cider vinegar
- 3 chipotle peppers in adobo sauce, minced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh lime juice
- 1/2 cup beef broth
Instructions:
Begin by searing the beef on all sides in a pan over medium-high heat. This will help to lock in the flavor and authorities.
In a bowl, mix together the apple cider vinegar, chipotle peppers, garlic, cumin, oregano, chili powder, salt, black pepper, lime juice, and beef broth.
Place the seared beef in a slow cooker and pour the marinade over the top, making sure the beef is fully coated.
Cover the slow cooker and cook on low heat for 6-8 hours, or until the beef is tender and falls apart easily.
Once the beef is fully cooked, remove it from the slow cooker and shred it with two forks. If desired, you can also strain the leftover liquid from the slow cooker and use it as a sauce for the beef.
Serve the barbacoa beef in tacos, burritos, on top of rice or quinoa, or any other way you prefer. Enjoy!