Irresistible Barbacoa: Tender Slow-Cooked Beef Recipe

In the world of culinary delights, few things can transport you to a fiesta quite like barbacoa. Picture this: tender, slow-cooked beef, infused with spices and a hint of smoky flavor, all piled high on warm tortillas. The aroma alone is enough to make your taste buds dance with joy.

Now, let’s add a sprinkle of nostalgia. Growing up, Saturday nights were reserved for family gatherings where my abuela’s barbacoa stole the show. It wasn’t just a meal; it was a delicious tradition that filled our home with laughter and love. You know it’s a good time when everyone fights over the last bite!

I remember one memorable family dinner when my cousin tried to impress everyone by attempting to recreate abuela’s masterpiece. Let’s just say we ended up ordering pizza instead—but we all laughed about it and agreed nothing beats the original.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chuck Roast: This cut is perfect for slow cooking; its marbling ensures juicy and flavorful meat.

• Onions: Use yellow onions for their sweetness; they caramelize beautifully during cooking.

• Garlic: Fresh garlic adds depth; choose firm cloves for the best flavor.

• Dried Chiles: Guajillo chiles provide a smoky warmth; soak them beforehand to soften.

• Cumin: Ground cumin adds an earthy note that complements the meat wonderfully.

• Oregano: Mexican oregano is ideal; it lends aromatic flavors that enrich the dish.

• Beef Broth: A rich broth enhances moisture; homemade is fantastic if you have it!

• Lime Juice: Fresh lime juice brightens the flavors and cuts through richness.

• Tortillas: Flour or corn tortillas are essential for serving; choose what you love best!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Chop the chuck roast into chunks and slice onions thinly. Mince garlic to unleash its aromatic goodness.

Soak the Dried Chiles: Boil water and pour it over the dried chiles in a bowl. Let them soak for about 15 minutes until they soften up nicely.

Sear the Meat**: In a large skillet over medium-high heat, add some oil and sear the chuck roast chunks until browned on all sides. This step locks in flavor and creates those delightful caramelized bits.

Add Aromatics**: Toss in sliced onions and minced garlic into the skillet once you’ve seared the meat. Sauté until onions turn translucent and fragrant—about 5 minutes will do.

Blend Your Sauce**: In a blender, combine soaked chiles (discarding stems), cumin, oregano, lime juice, and beef broth. Blend until smooth—this sauce will be your secret weapon!

Slow Cook Everything Together**: Pour your blended sauce over the seared meat in a slow cooker or Dutch oven. Cover tightly and cook on low heat for 8 hours or until it’s fork-tender perfection.

Now comes the hardest part—waiting while your kitchen fills with irresistible aromas! When done, shred that beautiful beef with two forks right there in its juices for maximum flavor absorption.

Serve it up hot in warm tortillas topped with fresh cilantro, diced onions, or whatever floats your taco boat!

And there you have it—barbacoa that might just have you calling dibs on leftovers faster than you can say “delicioso!” Enjoy every bite as you reminisce about family dinners past or create new memories around your own table!

You Must Know

• This delicious barbacoa recipe is all about slow-cooking for maximum flavor
• The aroma fills your kitchen, inviting everyone to gather around
• It’s perfect for tacos, burritos, or just enjoying with rice
• Trust me, your taste buds will dance with joy!

Perfecting the Cooking Process

Start by searing the meat to lock in juices, then slow-cook with spices and broth for tender, flavorful results.

Add Your Touch

Feel free to swap beef for lamb or add your favorite spices like chipotle for a smoky twist.

Storing & Reheating

Store leftover barbacoa in an airtight container in the fridge for up to four days; reheat gently on the stove.

Chef's Helpful Tips

To achieve the best barbacoa, choose well-marbled cuts of meat for tenderness. Slow-cooking is key; don’t rush it! Season generously and taste as you go for optimal flavor.

Sometimes I think back on that time my friends wolfed down my barbacoa without even stopping to breathe; it felt like a culinary triumph!

FAQ

What cut of meat is best for barbacoa?

Brisket or chuck roast works great due to their rich marbling and flavor.

Can I make barbacoa in a slow cooker?

Absolutely! Just adjust cooking times based on your specific slow cooker model.

How do I serve barbacoa?

Serve it in tacos, burritos, or over rice with fresh toppings like cilantro and lime.

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Delicious Barbacoa Recipe

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Transport your taste buds to a fiesta with this mouthwatering barbacoa! Tender, slow-cooked beef infused with spices and smoky flavor is served in warm tortillas, making it perfect for tacos or burritos. Whether you’re reminiscing about family traditions or creating new mealtime memories, this barbacoa is sure to impress. Easy to prepare and full of flavor, it’s the ultimate crowd-pleaser that will have everyone coming back for seconds!

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: Serves 8
• Category: Main
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 3 lbs chuck roast
• 2 medium yellow onions, sliced
• 4 cloves garlic, minced
• 3 dried guajillo chiles, soaked
• 2 tsp ground cumin
• 2 tsp Mexican oregano
• 1 cup beef broth
• Juice of 2 limes
• Flour or corn tortillas for serving

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Instructions

1. Chop the chuck roast into chunks and slice the onions thinly.
2. Soak the dried guajillo chiles in boiling water for about 15 minutes until softened.
3. In a skillet over medium-high heat, sear the chuck roast chunks in oil until browned on all sides.
4. Add sliced onions and minced garlic to the skillet; sauté until onions are translucent (about 5 minutes).
5. Blend soaked chiles (discarding stems), cumin, oregano, lime juice, and beef broth until smooth.
6. Pour the blended sauce over the seared meat in a slow cooker or Dutch oven. Cover and cook on low for 8 hours until fork-tender.
7. Shred the beef with two forks and serve hot in warm tortillas topped with fresh cilantro and diced onions.

Nutrition

• Serving Size: 1 taco (150g)
• Calories: 320
• Sugar: 2g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 85mg