Slow Cooker Mexican Beef Barbacoa
From sharebear1 14 years ago
- 9 hours 30 minutes to make
- Serves 12
Traditionally the mexican barbacoa is made in a pit about three feet deep. When done it just falls apart. I ate barbacoa at a small restaurant downtown for the first time years ago and have been trying to perfect the recipe ever since. Read more This is as close as I could come to barbacoa without the pit. Serve with tortillas, limes, cilantro, onion and salsa. See less
Ingredients
- 4-1/2 lbs beef Tip roast, fat removed and cut in half shopping list
- 1 Teaspoon salt shopping list
- 1 Teaspoon fresh ground black pepper shopping list
- 6 Ancho chiles shopping list
- 4 Guajillo chiles shopping list
- 8 garlic cloves, minced shopping list
- 2 Tablespoon hot sauce (I like Valentinas) shopping list
- 1- 15oz can chicken stock shopping list
- 1 Tablespoon instant coffee shopping list
- 1/2 Teaspoon cinnamon shopping list
- 1-1/4 Teaspoon Mexican oregano shopping list
- 1 Teaspon cumin shopping list
- 3/4 Teaspoon coriander shopping list
- 1/2 Teaspoon allspice shopping list
- 1/2 Teaspoon white pepper shopping list
- 1/2 Teaspoon thyme shopping list
- 1 Teaspoon salt shopping list
- juice of half of 1 lemon (or lime) shopping list
- 1 onion, cut into quarters shopping list
How to make it
- 1.Fill pot with water so that it will cover the chiles. Place pot on stove and bring it to just about boiling. Remove it from heat. Remove stems and seeds from chiles and add chiles to pot and cover with lid for about 15 minutes.
- 2.Take roast, and rub/press the salt and pepper onto outside. Set aside.
- 3.Combine coffee, cinnamon, oregano, cumin, coriander, allspice, white pepper, thyme and salt in a small bowl and set a side.
- 4.Remove chiles from pot and place into blender. Add 1/2 cup of water that chiles were in to blender. Blend until smooth. Add spices to blender, blend again to combine.
- 5.Place meat into crock pot, carefully pour chile puree onto meat, pressing into skin. Turn and coat all side of meat until mixture is gone.
- 6.Place half the can of chicken stock into the blender with garlic, blend well. Pour mixture into crock pot, on sides of meat. Pour the other half of the chicken stock in also. Place the onion around the meat. Squirt the lime juice into the crock pot. Cover with lid.
- 7.Cook on high for 7-8 hours. Remove lid after 7 hours and shred the meat. Add hot sauce to crock pot, stir well. Season with salt and pepper to taste at this time. Cook another hour on low.
- 8.Serve with your favorite toppings.
The Rating
Reviewed by 6 people-
I plan on making this tonight for tomorrow. I hope I can find Guajillos! I'll let you know how it turns out.
dennydca
in Las Vegas loved it
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It was awesome! So much flavor!
jade2011
in Onthebeach loved it
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Thanks for the reply , It was so yummy!
jade2011
in Onthebeach loved it
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