Mexican Barbacoa Recipe Crock Pot
Description
Barbacoa is a classic Mexican dish that is traditionally cooked in a pit in the ground. It is made with beef, pork, or lamb and is cooked slowly over a long period of time. This crock pot version of Mexican barbacoa takes some of the work out of traditional barbacoa, while still delivering the same delicious flavors and textures. The slow cooking process infuses the meat with the flavors of garlic, spices, and chilies, making it tender and full of flavor. Serve this dish with tortillas and your favorite toppings for an easy, flavorful meal.
Prep Time
This Mexican barbacoa recipe crock pot requires about 15 minutes of prep time. You’ll need to prep the ingredients, such as dicing the onion, mincing the garlic, and measuring out the spices. You’ll also need to brown the beef in a skillet on the stove before adding it to the crock pot.
Cook Time
Once everything is prepped and in the crock pot, the Mexican barbacoa recipe crock pot will take about 6 to 8 hours to cook on low. You can also cook it on high for 3 to 4 hours, but the beef won’t be as tender. The beef should be fork-tender when it is done cooking.
Ingredients
- 2 pounds of beef chuck roast, trimmed of excess fat and cut into large cubes
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons of chili powder
- 1 tablespoon of ground cumin
- 1 teaspoon of oregano
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground cayenne pepper
- 1/2 teaspoon of kosher salt
- 1 cup of chicken broth
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of olive oil
Instructions
1. Heat a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the beef cubes and cook, stirring occasionally, until browned on all sides. Transfer the beef to a plate and set aside.
2. Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the chili powder, cumin, oregano, smoked paprika, cinnamon, cloves, cayenne pepper, and salt and cook, stirring, until fragrant, about 1 minute. Pour in the chicken broth and apple cider vinegar and bring to a simmer. Simmer for 1 minute. Transfer the mixture to the crock pot.
3. Add the beef cubes to the crock pot and stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender. Serve with warm tortillas and your favorite toppings.
Equipment
For this Mexican barbacoa recipe crock pot, you’ll need a large skillet, a crock pot, and a spoon to stir the ingredients.
Notes
This recipe can be easily doubled or tripled to feed a larger crowd. If doubling or tripling the recipe, you may need to increase the cooking time accordingly.
Nutrition: Per Serving
Calories: 456 kcal
Carbohydrates: 8 g
Protein: 29 g
Fat: 32 g
Saturated Fat: 11 g
Cholesterol: 114 mg
Sodium: 892 mg
Potassium: 618 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 689 IU
Vitamin C: 5 mg
Calcium: 58 mg
Iron: 4 mg
Recipe Tips
To make the Mexican barbacoa recipe crock pot even easier, you can use pre-minced garlic from the store. You can also use pre-diced onion or frozen diced onion to save time. For extra flavor, you can add a diced jalapeno pepper to the crock pot. If you like your barbacoa to be spicier, you can add more cayenne pepper or jalapeno pepper.
If you want to make this recipe in the oven, you can preheat the oven to 350°F. Add all of the ingredients to a large baking dish, cover with foil, and bake for 2 to 3 hours, or until the beef is fork-tender. Uncover the baking dish and bake for an additional 10 minutes to brown the top of the beef.
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