Author: Susanne at dishwithme.com
Have you ever been to a Mexican restaurant, whether a hole in the wall (usually the best) or a big chain and tasted that wonderful flavorful shredded beef? This is that!!! That wonderfully tender, succulent, perfectly seasoned shredded beef is called barbacoa. Prepare to be amazed.
While we often associate this tasty beef with shredded beef tacos, aka, barbacoa tacos, it is also good for a variety of other things, such as: burritos, nachos, quesadillas, taco salad, taquitos/flautas, enchiladas, or simply eat it out of a bowl.
HELPFUL HINTS FOR BARBACOA
If you do not have Mexican oregano on hand, simply replace it with regular oregano.
I leave my slow cooker on high for 4 hours, but if you would rather cook it on low for a longer period of time, be my guest.
SHOPPING LIST
- EVOO
- Chuck roast
- Kosher salt
- Freshly ground black pepper
- Yellow onion
- Ground cumin
- Mexican oregano, or regular oregano if you don’t have Mexican.
- Ground allspice
- Julio’s seasoning blend
- Orrington Farms beef broth base & seasoning
- Bay leaves
- One entire bulb/head of garlic
- Beef broth
- Chipotle peppers in adobo sauce
- Mild diced green chiles
- Orange juice (preferably freshly squeezed)
- Freshly squeezed lime juice
RECIPES TO PAIR WITH THIS ONE
AUTHENTIC TASTING MEXICAN RICE
CHICKEN TAQUITOS simply replace the chicken with shredded beef!!!
TACO SALAD simply replace the flank steak with shredded beef 🙂
LINKS TO PRODUCTS/EQUIPMENT USED IN THIS RECIPE
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I am so in love with this slow cooker. I cannot rave about it enough. It literally browns, so no need to use a separate pan.
This is the best citrus press EVER! I love that is sets flat on the counter, so it is easier for me to get a good press.
I use this exact grater ALL THE TIME!
Cutting boards get daily use in my house.
A sharp knife is an absolute must in a well stocked kitchen and this one is a beauty!
BARBOACOA
Equipment
- Crockpot/slow cooker
- Citrus Press
- Grater
- Cutting board
- Sharp knife
Ingredients
- 2 Tablespoons EVOO
- 5 pound Chuck roast Large pieces of fat removed, cut into 1 inch cubes
- 2 teaspoons Kosher salt
- 40 grinds Freshly ground black pepper
- 1 medium Yellow onion Diced
- 1/4 teaspoon Ground allspice
- 1 Tablespoon Mexican oregano If you cannot find Mexican, just use regular oregano
- 1 Tablespoon Ground cumin
- 2 Tablespoons Beef broth base & seasoning Orrington Farms
- 2 teaspoons Julio's seasoning blend
- 4 Chipotle peppers in adobo sauce Chopped, more if desired
- 1 Tablespoon Adobo sauce
- 4 ounce Can diced green chiles I use mild
- 2 cups Beef broth I prefer bone broth
- 2 Tablespoons Freshly lime juice
- 1/2 cup Freshly squeezed orange juice You can substitute store bought, if desired.
- 1 Entire head of garlic cloves Peeled, left whole
- 4 Bay leaves
Instructions
- Cut large pieces of fat off of roast, if any, leaving the smaller pieces, as this will help make the meat tender. Or, you could opt to leave all the fat on the roast and pick out what is left after cooking. Totally up to you.
- Cut roast into approximate 1 inch squares.
- Sprinkle cubed meat with Kosher salt and pepper.
- Add EVOO to a pan or slow cooker and brown the beef. Approximately 5-10 minutes.
- If you used a pan for browning, move the beef from the pan to a slow cooker.
- Add the remaining ingredients to the slow cooker, cover and cook on high for 4 hours, or until tender.
- Place the beef, pieces of garlic (they will be soft and easily mashed) and some of the juice into a large bowl. Using 2 forks, shred the beef and mash the garlic pieces into the meat.
- Enjoy this meat on its own, or use for tacos, burritos, taquitos, enchiladas, chimichangas, huevos rancheros, nachos, etc..