Barbacoa

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.

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

1. Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
2. 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.
3. Remove the beef to a cutting board and use two forks to shred it.
4. Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
5. 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:

1. Cut meat into 3-inch chunks. Season with salt.
2. Heat a heavy-bottomed pot over medium-high heat. Add vegetable oil just to coat the bottom.
3. Add beef in batches. Sear for 2-3 minutes per side. Set to the side and repeat with the remaining pieces.
4. 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.
5. Bring up to a boil over medium-high. Immediately reduce to low and simmer.
6. Add parchment paper layer on top followed by the lid.
7. Place pot in a 300F preheated oven for 4-6 hours.
8. Remove from the oven and place in a roasting pan. Finely shred using forks. Season with salt to taste

Salsa Verde Method:

1. To a medium pot, add chopped onions, jalapenos, garlic cloves, and quartered tomatillos.
2. Fill with water to cover. Season with salt.
3. Set on the stove set to medium-high. Boil for 5-8 minutes.
4. Add boiled vegetables to a blender and blend on medium speed, adding cooking water if needed, until smooth.
5. Add in cilantro and blend on high until smooth.
6. Pour into a bowl and chill over an ice bath. Season to taste with salt and lime juice. Stir until cooled.

Prepping Method:

1. Cut the top and bottom off the onion, and remove the skin. Remove the layers and cut individually lengthwise into batons. Cut across batons
2. Roughly chop cilantro.
   

Taco Method:

1. Heat a tortilla.
2. Add a generous amount of meat topped with salsa.
3. Top with onions, and chopped cilantro with a lime wedge on the side.

Torta Method:

1. For the sauce, add all ingredients to a bowl and mix until combined.
2. Slice bread in half and toast in a pan with butter.
3. Add sauce to both cut sides of bread.
4. Stack on the meat along with salsa verde, pickled red onions, crumbled cotija cheese, and cilantro leaves.
5. 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