Frontera Beef Barbacoa Slow Cooking Sauce Recipes

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FRONTERA BEEF BARBACOA SLOW-COOKING SAUCE



Frontera Beef Barbacoa Slow-Cooking Sauce image

Super easy and delicious slow cooker 3-ingredient barbacoa beef with Frontera Beef Barbacoa Slow-Cooking sauce

Provided by Martha McKinnon | Simple Nourished Living

Categories     Main Course

Time 8h10m

Number Of Ingredients 3

2 pounds of beef chuck roast, cut into large chunks
1 medium red onion, thickly sliced
1 pouch (8 ounces) Frontera Red Chile Barbacoa Beef Slow Cooking Sauce

Steps:

  • Ideal slow cooker size: 4-Quart.
  • Cut beef into chunks, brown in oil and add to slow cooker along with the slices of onion and sauce.
  • Or if you are feeling really lazy, just put the raw beef, onions and sauce in the slow cooker.
  • Cover and cook on LOW for 6 to 8 hours or until fork-tender.
  • Transfer the meat from the slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat. Place the shredded barbacoa beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. (You want the meat to hold the liquid but not swim in it. You probably won't need all the cooking liquid. Season to taste with salt.
  • To keep the barbacoa warm, you can return the shredded beef to your slow cooker and keep it warm on the WARM setting.
  • Serve with fresh tortillas, chopped onion, cilantro, and salsa.

Nutrition Facts : ServingSize 4 ounces beef, Calories 218 kcal, Carbohydrate 1.6 g, Protein 34.6 g, Fat 7 g

BARBACOA-STYLE SHREDDED BEEF



Barbacoa-Style Shredded Beef image

Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.

Provided by Jack Grigsby III

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h39m

Yield 8

Number Of Ingredients 12

1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
salt and ground black pepper to taste
2 tablespoons vegetable oil
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon ground cloves
3 bay leaves

Steps:

  • Season beef chunks with salt and pepper on all sides.
  • Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
  • Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
  • Cook on Low until beef is fork-tender, 8 to 10 hours.
  • Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g

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