Michelles Mexican Barbacoa Recipes

MICHELLE'S MEXICAN BARBACOA

MICHELLE'S MEXICAN BARBACOA image

Yield 10 servings

Number Of Ingredients 11

Ingredients

3 lbs. chuck roast (cut into large chunks)
1/2 white onion, coarsely chopped
1 clove garlic
1 bay leaf
1 T dried oregano
2 tsp. ground cumin
1 dried ancho chile, torn into pieces, seeds discarded
1 chipotle pepper in adobo sauce (from can)
1 14 oz. can of diced or stewed tomatoes
1/2 c. red wine vinegar
salt & pepper

Steps:

Place all ingredients in a slow cooker in the order listed, except the salt. Cook on low for 6-8 hours. Remove meat and shred with two forks. Discard bay leaf Pour 1/2 sauce from crock pot into a blender with solids, discard the rest of the sauce unless you want your barbacoa to be more soupy. Puree ingredients in the blender just until blended, about 20 seconds. Put meat back into crock pot and pour sauce over it, cover and keep warm. Serve with lime, cilantro, onion and tortillas... yumm!

BEEF BARBACOA (BARBACOA DE RES)

Beef Barbacoa (Barbacoa de Res) image

Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx]

Provided by mega2408

Categories World Cuisine Recipes Latin American Mexican

Time 2h5m

Yield 6

Number Of Ingredients 19

Ingredients

3 ½ pounds beef brisket
1 white onion, halved
3 cloves garlic
3 bay leaves
salt to taste
water to cover
6 small guajillo chile peppers, seeded and deveined
2 small ancho chile peppers, seeded and deveined
3 tablespoons white vinegar
2 cloves garlic
4 whole cloves
3 whole allspice berries
½ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon cumin seeds
¼ teaspoon ground ginger
1 pinch ground cinnamon
salt to taste

Steps:

Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 6.4 g, Cholesterol 53.2 mg, Fat 5.4 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 2.1 g, Sodium 1517.4 mg, Sugar 2.1 g

BARBACOA

Barbacoa image

A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.

Provided by Patrick Selley

Categories World Cuisine Recipes Latin American Mexican

Time 16h40m

Yield 24

Number Of Ingredients 13

Ingredients

4 dried guajillo chilies
2 teaspoons cumin seeds
⅛ whole cloves
1 cup boiling water
½ teaspoon ground ancho chile powder
1 large onion, quartered
6 cloves garlic
2 teaspoons dried oregano
1 teaspoon ground thyme
⅓ cup apple cider vinegar
2 teaspoons lime juice
1 (6 pound) boneless beef chuck roast
2 bay leaves

Steps:

Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
Preheat an oven to 325 degrees F (165 degrees C).
Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g

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