SLOW-COOKER BARBACOA
You will think you went to your favorite Mexican chain restaurant when you try this simple slow-cooker barbacoa recipe!
Provided by John
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 14
Number Of Ingredients 12
Steps:
- Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
- Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 1.5 g, Cholesterol 59.4 mg, Fat 14.9 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 5.8 g, Sodium 284.6 mg, Sugar 0.2 g
SLOW-COOKER BARBACOA
My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
SLOW-COOKER BARBACOA
This set-it-and-forget-it beef roast is as versatile as it is richly flavored-it gets a gentle, smoky heat from chipotle chiles. Serve it as-is with sides and then reinvent leftovers in everything from quesadillas to tacos and burrito bowls. It's an easy way to set yourself up for days of delicious meals!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, mix onions, chiles, garlic, taco seasoning mix, cumin, coriander and salt. Stir in broth.
- In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 10 to 13 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 8 hours.
- Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 21 g, SaturatedFat 5 g, ServingSize About 1/3 Cup, Sodium 230 mg, Sugar 0 g, TransFat 1/2 g
SLOW-COOKER BEEF BARBACOA
I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
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 BEEF BARBACOA
A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla.
Provided by lizbot1
Categories World Cuisine Recipes Latin American Mexican
Time 6h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 9.1 g, Cholesterol 77.3 mg, Fat 18.8 g, Fiber 2.8 g, Protein 22 g, SaturatedFat 7.3 g, Sodium 350.2 mg, Sugar 4 g
SLOW COOKER BARBACOA
This slow cooked lamb dish from Mexico is great for family meals. Our easy recipe has a touch of dark chocolate and ancho chillies for smoky heat
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 7h15m
Number Of Ingredients 11
Steps:
- Put the tomatoes, chillies, oregano, cumin and garlic in a food processor with one-third of the wine, add 1 tsp salt and blitz until smooth.
- Put the lamb in the slow cooker pot (we used a 6.5-litre model). Pour over the chilli mix, then add the rest of the wine with the chocolate, cinnamon stick and whole potatoes. Cover and cook on low for 7 hrs until the lamb is really tender and the potatoes are still firm.
- To serve, remove the bones and skin from the lamb and pull the meat apart into large chunks. Chop the potatoes into chunks and skim the fat from the cooking juices. Serve the lamb, potato and juices in bowls with the slaw on top.
Nutrition Facts : Calories 752 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 1.6 milligram of sodium
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