Mexican Beef Barbacoa is perfect for tacos and burritos. Put it in a tortilla wrap or a bun. Make a burrito with some avocado, salsa or Pico De Gallo and you have dinner, plus lunches through the week.
Mexican Beef Barbacoa
If you can trim meat, assemble these ingredients, and set a timer for 3 hours, you can pretty much cook this dish. Typically, you might prefer to sautee the onions and brown the meat. Of course, you can do that if you prefer, however, when researching this recipe it became clear that the tradition for this dish is to just combine and cook slowly. Very simple.Keep in mind, you will make this for two meals. Store half in the fridge for sliders, wraps or tacos later in the week, or seal half and pop it in the freezer.
Equipment
- casserole pot, dutch oven
Ingredients
- 800 g beef chuck steak, (fat trimmed), cut into large 50mm or 2-inch chunks
- 4 cloves Garlic, minced
- 1 tbsp chipotles in adobo sauce, try Woolworths
- 1 jalapeno chillies or green chillies, or green chillies, fresh diced, or from a jar
- 1 medium white onions, finely chopped
- 1 lime, zest & juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 2 teaspoons cumin, ground
- 2 teaspoons oregano dried, (dried Mexican oregano if you can get it)
- 1 teaspoons fine sea salt
- ¾ teaspoon black pepper, ground
- 3 cloves, ground
- 500 ml beef stock
Instructions
- Set your oven to 160°C. Combine all ingredients in a large casserole pot or Dutch oven. Toss gently to combine.
- Cover and place in the oven for 3 to 4 hours, or until the beef is tender and falls apart easily when shredded with a fork. Remove the bay leaves.
- Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 to 15 minutes. Once the beef has stewed in its own juices it is ready to be served. Â For a simple barbacoa taco, serve the beef in a warm corn tortilla with some Pico De Gallo and avocado, or go all the way and make a burrito.
- Use two forks to shred the beef. Let the shredded beef rest in the juices for an additional 10-15 minutes (this is most important). Â You can also taste for seasoning at this point.
Nutrition
Calories: 483kcalCarbohydrates: 9gProtein: 41gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 136mgSodium: 1552mgPotassium: 1059mgFiber: 2gSugar: 3gVitamin A: 163IUVitamin C: 16mgCalcium: 95mgIron: 6mg
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