Barbacoa Supreme Recipes
SLOW-COOKER BARBACOA
My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.
Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
BARBACOA SUPREME
I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven.
Provided by She's a cooker
Categories Mexican Recipes
Time 7h5m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
- Trim most of the fat from the roast and cut meat into 3-inch chunks.
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
- Bake in the preheated oven until very tender, about 6 hours.
- Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Nutrition Facts : Calories 195 calories, Carbohydrate 1.3 g, Cholesterol 52 mg, Fat 14.7 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.4 g, Sodium 249.1 mg, Sugar 0.2 g
BARBACOA SUPREME
I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven.
Provided by She's a cooker
Categories Mexican Recipes
Time 7h5m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
- Trim most of the fat from the roast and cut meat into 3-inch chunks.
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
- Bake in the preheated oven until very tender, about 6 hours.
- Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Nutrition Facts : Calories 195 calories, Carbohydrate 1.3 g, Cholesterol 52 mg, Fat 14.7 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.4 g, Sodium 249.1 mg, Sugar 0.2 g
BARBACOA SUPREME
I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven.
Provided by She's a cooker
Categories Mexican Recipes
Time 7h5m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
- Trim most of the fat from the roast and cut meat into 3-inch chunks.
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
- Bake in the preheated oven until very tender, about 6 hours.
- Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Nutrition Facts : Calories 195 calories, Carbohydrate 1.3 g, Cholesterol 52 mg, Fat 14.7 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.4 g, Sodium 249.1 mg, Sugar 0.2 g
BARBACOA SUPREME
I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven.
Provided by She's a cooker
Categories Mexican Recipes
Time 7h5m
Yield 16
Number Of Ingredients 13
Steps:
- Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
- Trim most of the fat from the roast and cut meat into 3-inch chunks.
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
- Bake in the preheated oven until very tender, about 6 hours.
- Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.
Nutrition Facts : Calories 195 calories, Carbohydrate 1.3 g, Cholesterol 52 mg, Fat 14.7 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.4 g, Sodium 249.1 mg, Sugar 0.2 g
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