Favour Crockpot Barbacoa Recipes

Crockpot Barbacoa. It slow cooks this barbacoa beef to perfect tender and juicy melt in your mouth perfection. Is there anything better than barbacoa beef that is slow cooked all day and it just falls apart because it is so tender? And I am pretty particular when it comes to eating beef.

This recipe transforms an inexpensive cut of meat into bold-flavored, tender perfection! Smoky, rich, and absolutely unforgettable, beef barbacoa takes your taco, burrito, or taco salad game to the next level. How to make Slow Cooker Barbacoa Beef. You can cook Crockpot Barbacoa using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Crockpot Barbacoa

1. You need 1.5 pound of beef chuck roast.
2. Prepare 2 of potatoes.
3. Prepare 4 cloves of garlic.
4. It's 1/2 of onion.
5. You need 1 packet of Goya achote seasoning.
6. Prepare 1 tsp of garlic salt or to taste.
7. You need to taste of Chicken bullion.
8. You need of Water.
9. Prepare 1 can of red enchilada sauce.
10. Prepare 1 can of el pato spicy tomato sauce.
11. You need 2 of cleaned and seeded dried Pasilla chili pod.

This barbacoa beef recipe could not be easier to make. Simply add all of the ingredients to the slow cooker and toss to combine. When the beef is tender spoon it out of the liquid and into another dish or cutting board. Make barbacoa sauce: Whisk together remaining beef broth with chipotle mixture, cumin, oregano, salt, pepper and cloves.

Crockpot Barbacoa instructions

1. Start by adding your chuck roast to crock pot filling with 1-2 cups water depending how soupy you want your barbacoa..
2. Add in garlic, onion, seasonings, diced potatoes, both red sauces and your cleaned and seeded dried chili.
3. Set crock pot for 5 hrs on high, and enjoy! I served with a Spanish rice on the bottom.

Add beef and mixtures to slow cooker: Pour mixture over beef in slow cooker, add bay leaves. Once again, the slow cooker is the perfect fit for this easy, stress-free batch of beef barbacoa. Of course, that's assuming you don't want to dig a hole in the backyard and cover it with maguey leaves to make an impromptu oven. The slow cooker has put these backyard ovens out of business, but they do share a key commonality: time. I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful.