Slow Cooker Spicy Barbacoa Beef Recipe2022-08-08
- 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
This information is per serving.
Saturated Fat7.2 g
Trans Fat0 g
Unsaturated Fat3.3 g
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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- 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
Heat a sauté pan over medium-high heat. Add the chilies and garlic. Toast, stirring occasionally, until fragrant, for about 5 minutes.
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.
Transfer the bowl to the blender along with the oregano, cumin, coriander, and salt. Blend well.
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.
Close the slow cooker and cook on low-heat setting for 8-10 hours, or until meat is fork tender.
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.
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.