Crock Pot Barbacoa

https://youtu.be/Tq64LOHQ4Ik

Barbacoa is a beef guisado, which roughly translates to meat stew. Traditionally, it is cooked with various cuts of beef and is slow simmered (stove top) for many hours in a rich chile (salsa/sauce). For this reason, it is usually a dish reeserved for special occasions or purchased at restaurants.

As a twin toddler mom... I'm pretty busy. So I like to find ways to get that super rich and authentic Mexican flavor using modern kitchen appliances and readily available ingredients. To make this recipe a little more manageable, I selected a beef chuck roast and chose to convert the recipe to a slow cooker method! I LOVE using the crock pot. It allows me to set it and forget it, but when dinner time rolls around you have a tender and delicious meal without having to babysit the pot on the stove all afternoon. The chile I make in this recipe pretty darn traditional, but the actual dried chiles are pretty common and are usually available in the hispanic section of your grocery store. Every family has their own sazon (seasoning) so, if you see something missing that your family loves in this recipe... don't hesitate to add it! Cooking is all about creating flavors, textures, and memories in your kitchen with YOUR family!

We serve our barbacoa on hot corn tortillas. Then we top it with cilantro, onion, fresh lime juice, and salsa. I have a great recipe for salsa Verde on my YouTube channel- check it out! This recipe pairs well with traditional frijoles chinos (refried beans) and arroz rojo (mexican red/tomato rice).

Feel free to comment below or ask any questions you have via the chat widget! Thanks for stopping by!

Crock Pot Barbacoa

Ingredients:

3lbs beef chuck roast

2 Chile pasilla (or guajillo)

6-7 Chile ancho

6 Whole garlic cloves

1/2 white or yellow onion

2 Bay leaves

1 tablespoon Beef KnorSuiza (or salt to taste)

1 teaspoon Oregano

1/2 teaspoon Black Pepper

Method:

1. Seed and devein your dried chiles.

2. Toast your dried chiles on a griddle or open flame. Do not burn them. They will be bitter..

3. Break them up into one inch pieces, place in blender. Add the onion, garlic, knorsuiza, oregano, black pepper.

4. Cover with hot water and allow it to sit for 5 minutes or until the Chiles are softened.

5. Cover blender, blend on high until completely smooth.

6. Wash your beef and trim any excess fat off. Add to the slow cooker. Top with 2 bay leaves.

7. Pour your Chile from the blender over the beef to cover it.

8. Cook 4/5 hours on high or (preferred) 8-10 hours on low.

9. Skim fat off the top of the sauce using a spoon. As much as possible.

10. Remove roast, remove undesirable bits of fat and gristle, shred meat. Add back to the pot of chile.

11. Serve!

Here is a link to a similar size and style crockpot! I like the countdown timer... it switches the pot to warm setting once it has competed the allotted time!

https://www.amazon.com/gp/product/B07DFVY29X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07DFVY29X&linkCode=as2&tag=ginasfamilyki-20&linkId=d06378373c64750817b11d389d8add61