Slow Cooker Spicy Barbacoa Beef Recipe

2020-08-08
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    180.2
  • Fat

    11 g
  • Sodium

    410 mg
  • Protein

    17 g
  • Carbohydrate

    3 g
  • Fiber

    0 g
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Slow cooker spicy barbacoa beef recipe. Beef chuck roast with vegetables and spices cooked in a slow cooker. This beef recipe belongs to Mexican cuisine and can be made in the oven or pressure cooker.

Braised Mexican Spicy Barbacoa Beef Recipe

Makes 6 servings


Ingredients: 5 pounds (2.4 kg) beef chuck roast, salt and freshly ground black pepper, to taste, 4 tablespoons (60 ml) olive oil, divided, 2 dried guajillo chiles, soaked, then stemmed and seeded, 2 dried ancho chiles, soaked, then stemmed and seeded, 1 chipotle pepper in adobo sauce, 3 cloves garlic, peeled and minced, 1 tablespoon (15 ml) each: cider vinegar and brown sugar, 1 teaspoon (5 ml) each salt and dried oregano, 1/2 teaspoon ground cumin, 1/4 cup (60 ml) water

Instructions: In a medium bowl, combine dried chiles. Pour in enough water to cover them. Set aside and soak for 1-4 hours until softened.

Season beef chuck roast with salt and black pepper. Heat 2 tablespoons olive a large iron pot over high heat. Add seasoned beef chuck roast and sear on all sides, then remove from the heat and set aside.

In a blender, combine soaked peppers, minced garlic, cider vinegar, sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth. Pour the sauce over seared beef chuck roast in the pan.

Cover the pan with the lid and braise in a preheated (300º F (150º C)) oven for 3 hours, or until meat is cooked through and easily shreds with a fork.

Turn off the oven and remove cooked chuck roast. Transfer on a cutting board. Using two forks, shred the meat. Serve spicy barbacoa beef on a warmed corn tortilla with sliced red onion, chopped cilantro, and jalapeño pepper.

Slow Cooker Spicy Barbacoa Beef Recipe

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Ingredients

  • 3 dried ancho chilies, seeded, stemmed, and torn into pieces
  • 2 dried chipotle chilies, seeded, stemmed, and torn into pieces
  • 3 cloves garlic, peeled and smashed
  • 2 cups (500 ml) chicken broth, divided
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 pounds (1920 g) beef chuck roast
  • 1 white onion, peeled and sliced

Method

Step 1

Heat a sauté pan over medium-high heat. Add the chilies and garlic. Toast, stirring occasionally, until fragrant, for about 5 minutes.

Step 2

Pour in 1½ cups (375 ml) of chicken broth, then turn off the heat. Let the chilies soak in the broth for about 10 minutes.

Step 3

Transfer the bowl to the blender along with the oregano, cumin, coriander, and salt. Blend well.

Step 4

Return the pan to the oven. Add 2 tablespoons vegetable oil and heat over medium-high heat. Place the chuck roast in the pan and sear for 1 minute on each side, then remove seared meat from the pan and transfer to a slow cooker. Top with blended chili pepper mixture and sliced white onion.

Step 5

Close the slow cooker and cook on low-heat setting for 8-10 hours, or until meat is fork tender.

Step 6

Turn off the slow cooker and open the lid. Remove cooked beef from the cooker and transfer to a cutting board. Using two forks, shred the beef.

Step 7

Skim the fat from the cooking liquid in the slow cooker. Place shredded beef back in the slow cooker and toss with cooking liquid. Transfer to a serving plate. Serve hot.

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