Here I have included many takes on the popular dish. Including Instant Pot, slow cooker and Dutch oven.
Multicooker Beef Barbacoa Tacos – Publix Aprons® Cooking School Online.
Ingredients
- 2 medium shallots
- 2 plum tomatoes
- 2 lb boneless chuck steak
- 2 tablespoons canola oil
- 1 tablespoon mesquite seasoning
- 6 cloves garlic
- 2 tablespoons Old El Paso 25% Less Sodium Taco Seasoning Mix
- 1 (15 oz) can red enchilada sauce
- 1 cup Tuttorosso Diced Tomatoes
- 4 oz Cacique Ranchero Queso Fresco
- 1 small red onion
- 2 limes, for wedges
- 1 Hass avocado
- 12 (4-inch) Mission Street Tacos Flour Tortillas
- 1 cup sour cream
Steps
- Chop shallots and plum tomatoes coarsely. Cut beef into 4 equal pieces and rub with oil and mesquite seasoning (wash hands).
- Place beef, shallots, fresh tomatoes, garlic, taco seasoning, enchilada sauce, and canned tomatoes (undrained) in multicooker. Close lid and seal following manufacturer's instructions. Cook on HIGH 60 minutes.
- Meanwhile, crumble queso fresco. Chop onion finely and cut lime into wedges. Halve avocado; remove flesh and cut into 1/2-inch cubes.
- Let pressure release naturally 10 minutes, then release remaining pressure carefully. Strain liquid, reserving 1 cup; shred beef and cooked vegetables in medium bowl. Add reserved cooking liquid and stir to combine.
- Warm tortillas, if desired; top evenly with beef mixture, cheese, onions, avocado, and sour cream. Serve with lime wedges.
Super Easy! Perfect for tacos, burritos, bowls, and salads!
Ingredients
- 4 pounds beef chuck roast, cut into 3-inch chunks
- 1 onion, diced
- 3-4 chipotles in adobo sauce, finely diced
- 5 garlic cloves, minced
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 3/4 cup beef stock
- 3 bay leaves
Instructions
- Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
- Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8-9 hours, or on high for 4-5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
- Remove the beef to a cutting board and use two forks to shred it.
- Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
- Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.
Barbacoa In An Instant Pot
Ingredients (Makes about 20 tacos)
- 4lbs your choice of beef (anything with a high fat content)
- 6 chile chipotle im using 8
- 2 cup beef broth
- 1/4 cup Apple cider vinegar
- Juice of 3 limes
- 1 onion
- 5 garlic cloves
- 4 bay leaves
- 1 tbsp ground cumin
- 1 tbsp beef bouillon
- 5 tsp New Mexico Chile powder
- 2 tsp oregano
- 1 1/2 tsp Chile ancho powder
- 1 tsp salt
- 1 tsp whole black pepper
- 1/2 tsp ground cloves or 6 cloves
Sear meat with 2 tbsp oil, season with 5 tsp salt and 1 tbsp ground black pepper.
Lastly, we will check out how the ever popular YouTube chef and author does his. Meet Joshua Weissman.
Perfect Homemade Barbacoa Tacos (2 Ways)
Ingredients
Meat
- 2lbs Beef Brisket
- 2lbs Beef Cheeks
- Salt
- 2 cups (475 ml) Beef Stock
- 8 Garlic cloves, peeled and smashed
- 4 Guajillo chiles
- 2 tsp (5 g) ground cumin
- 3 Bay leaves
- 1 Cinnamon stick
- ¼ cup water
Salsa Verde Ingredients:
- 1 Sweet Onion, roughly chopped
- 4 Jalapenos, roughly chopped
- 5 Garlic cloves, thinly sliced
- 1.5lbs (680 g) tomatillos, skinned and rinsed
- ½ bunch of cilantro
- Salt to taste
- Lime juice to taste
Torta Sauce:
- 1 cup mayonnaise
- ¾ cup salsa verde (optional)
- 2 garlic cloves, grated
- 1 Tbsp chipotle powder
- 3 Tbsp cilantro, finely chopped
- 2 tsp oregano, finely chopped
- Salt to taste
- Lime juice to taste
Taco Assembly:
- Tortilla
- Barbacoa Meat
- Salsa Verde
- Onions, chopped
- Cilantro, chopped
- Lime to taste
Torta Assembly:
- Telera or Bolillo Rolls
- Barbacoa
- Torta sauce
- Salsa verde
- Pickled onions
- Cotija cheese
- Cilantro
Instructions
Meat Method:
- Cut meat into 3-inch chunks. Season with salt.
- Heat a heavy-bottomed pot over medium-high heat. Add vegetable oil just to coat the bottom.
- Add beef in batches. Sear for 2-3 minutes per side. Set to the side and repeat with the remaining pieces.
- Turn off the heat and add meat chunks back to the pot. Add in beef stock, garlic cloves, guajillo chiles, ground cumin, bay leaves, cinnamon stick, and water.
- Bring up to a boil over medium-high. Immediately reduce to low and simmer.
- Add parchment paper layer on top followed by the lid.
- Place pot in a 300F preheated oven for 4-6 hours.
- Remove from the oven and place in a roasting pan. Finely shred using forks. Season with salt to taste
Salsa Verde Method:
- To a medium pot, add chopped onions, jalapenos, garlic cloves, and quartered tomatillos.
- Fill with water to cover. Season with salt.
- Set on the stove set to medium-high. Boil for 5-8 minutes.
- Add boiled vegetables to a blender and blend on medium speed, adding cooking water if needed, until smooth.
- Add in cilantro and blend on high until smooth.
- Pour into a bowl and chill over an ice bath. Season to taste with salt and lime juice. Stir until cooled.
Prepping Method:
- Cut the top and bottom off the onion, and remove the skin. Remove the layers and cut individually lengthwise into batons. Cut across batons
- Roughly chop cilantro.
Taco Method:
- Heat a tortilla.
- Add a generous amount of meat topped with salsa.
- Top with onions, and chopped cilantro with a lime wedge on the side.
Torta Method:
- For the sauce, add all ingredients to a bowl and mix until combined.
- Slice bread in half and toast in a pan with butter.
- Add sauce to both cut sides of bread.
- Stack on the meat along with salsa verde, pickled red onions, crumbled cotija cheese, and cilantro leaves.
- Top with the other slice of bread, slice in half, and serve.
This is the simplest recipe:
- 4.5 lbs Beef cheek
- 1/2 Onion
- 2 Cloves Garlic
- 2 Bay leaves
- 1.5 Tbsp Salt
Cook on HIGH for 8 hours