Slow Cooker Spicy Barbacoa Beef Recipe
2022-08-08- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
180.2 -
Carbohydrates
3 g -
Cholesterol
43 mg -
Fat
11 g -
Fiber
0 g -
Protein
17 g -
Saturated Fat
7.2 g -
Serving Size
1 -
Sodium
410 mg -
Sugar
2 g -
Trans Fat
0 g -
Unsaturated Fat
3.3 g -
Potassium
285 mg
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 of olive oil in 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 the 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 the 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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Slow Cooker Beef and Vegetable Stew
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.
