How to Make Barbacoa in a Slow Cooker: Effortless, Flavorful, Authentic Mexican Dish
How to Make Barbacoa in a Slow Cooker?
To make barbacoa in a slow cooker, start by searing a 3 1/2 pound boneless chuck roast in a skillet with oil.
Mix together salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika in a small bowl.
Season the roast with this spice mixture on all sides before placing it in the slow cooker.
Add beef broth to the slow cooker and cook on low for 8-9 hours until the meat is tender and can be easily shredded with a fork.
Serve the shredded meat with fresh lime juice and minced cilantro.
Key Points:
- Sear chuck roast in skillet with oil
- Prepare spice mixture and season roast on all sides
- Place roast in slow cooker and add beef broth
- Cook on low for 8-9 hours until meat is tender and can be shredded with fork
- Serve shredded meat with lime juice and cilantro
- Use a 3 1/2 pound boneless chuck roast.
Did You Know?
1. Barbacoa is an ancient cooking method that originated with the indigenous peoples of the Caribbean and Central America.
2. Traditional barbacoa was typically made by slow-cooking meat in pits dug into the ground and covered with maguey leaves.
3. The word “barbacoa” comes from the Taino language spoken by the indigenous people of the Caribbean, and it was later adopted by Spanish explorers and settlers.
4. Though barbacoa is commonly associated with beef, it can actually be made with various types of meat, including lamb, goat, and pork.
5. The slow cooking process used in barbacoa not only tenderizes the meat but also allows the flavors to infuse deeply, creating a rich and aromatic dish.
Prep Time: 10 Minutes
Barbacoa is a traditional Mexican dish known for its delicious flavors and tender meat. While traditionally cooked in an underground pit, you can easily recreate the mouthwatering flavors of barbacoa in a slow cooker. With just 10 minutes of preparation time, you can have a flavorful and authentic Mexican meal ready to serve to your family and friends.
To begin, heat a tablespoon of vegetable oil in a large skillet on high heat. While the oil is heating, prepare the boneless chuck roast by seasoning it with a tablespoon of kosher salt, a tablespoon of chili powder, a teaspoon each of garlic powder, onion powder, cumin, paprika, and freshly ground black pepper. These spices will impart a rich and smoky flavor to the meat.
Next, sear the chuck roast on both sides in the hot skillet until browned and slightly caramelized. This step helps to lock in the juices and enhance the overall flavor of the meat. Once the roast is seared, transfer it to the slow cooker.
Cook Time: 8 Hours
Now that the chuck roast is in the slow cooker, it’s time to add the final touches to the dish. Pour half a cup of low sodium beef broth into the slow cooker. The broth will add moisture and help tenderize the meat as it cooks slowly over several hours.
To ensure that all the flavors meld together, cover the slow cooker and set it to cook on low heat for 8 to 9 hours. This long cooking time allows the roast to become incredibly tender and absorb all the delicious flavors of the spices and beef broth. As the hours pass, the comforting aroma of barbacoa will fill your kitchen, enticing everyone who walks through the door.
Total Time: 8 Hours And 10 Minutes
After patiently waiting for 8 hours, your mouthwatering barbacoa is finally ready to be enjoyed. Once the meat is fork-tender and easily shredded, take a moment to appreciate the time and care that went into creating this authentic Mexican dish. The long cooking time has allowed all the flavors to meld together, resulting in a dish that is both flavorful and tender.
- Every bite of the barbacoa will be met with a burst of spices and the rich beefy taste of the chuck roast.
- The process may have spanned 8 hours and 10 minutes, but the result is certainly worth it.
- The depth of flavor achieved is truly remarkable.
“The process may have been effortless on your part, but the depth of flavor achieved is truly remarkable.”
- The cooking process takes 8 hours and 10 minutes.
- The barbacoa is made with a chuck roast.
- The flavors meld together during the long cooking time, resulting in a flavorful and tender dish.
Servings: 6
This recipe for barbacoa is designed to serve 6 people, making it perfect for family gatherings or dinner parties. The slow cooking process ensures that the meat remains juicy and full of flavor, ensuring that each serving is a true delight.
To serve, simply place a generous helping of the tender barbacoa meat onto warm tortillas. Top with freshly squeezed lime juice and a sprinkle of freshly minced cilantro to add a refreshing and zesty twist to the dish. Serve alongside rice, beans, or your favorite Mexican sides for a complete and satisfying meal.
- Recipe designed for 6 people
- Slow cooking process for juicy and flavorful meat
- Serve on warm tortillas
- Top with lime juice and cilantro
- Pair with rice, beans, or favorite Mexican sides
Calories Per Serving: 490
For individuals conscious of their calorie intake, the slow cooker barbacoa contains approximately 490 calories per serving. This information is particularly useful for those closely monitoring their dietary habits or adhering to a specific meal plan.
It should be taken into consideration that the calorie count may slightly vary based on the size of the chuck roast and any additional ingredients or sides served with the barbacoa. Adjustments can be made to the serving size or ingredients according to your individual dietary needs.
Instructions: How To Make Barbacoa In A Slow Cooker
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Begin by heating a tablespoon of vegetable oil in a large skillet on high heat.
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While the oil is heating, season a 3 ½-pound boneless chuck roast with a tablespoon each of kosher salt, chili powder, and a teaspoon each of garlic powder, onion powder, cumin, paprika, and freshly ground black pepper.
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Sear the chuck roast on both sides in the hot skillet until browned and caramelized.
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Transfer the seared roast to a slow cooker.
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Pour ½ cup of low sodium beef broth over the roast in the slow cooker.
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Cover the slow cooker and set it to cook on low heat for 8-9 hours until the meat is tender and easily shredded with a fork.
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Once the meat is tender, shred it within the slow cooker and mix it with the flavorful juices.
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Serve the barbacoa in warm tortillas and top with freshly squeezed lime juice and a sprinkle of minced cilantro.
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Enjoy the authentic flavors of this slow-cooked Mexican dish with your family and friends.
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Remember to heat a tablespoon of vegetable oil in a large skillet on high heat.
- Season the boneless chuck roast with kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and freshly ground black pepper.
- Sear the chuck roast on both sides until browned and caramelized.
- Transfer the seared roast to a slow cooker.
- Pour low sodium beef broth over the roast in the slow cooker.
- Cover the slow cooker and cook on low heat for 8-9 hours until the meat is tender and easily shredded with a fork.
- Shred the meat within the slow cooker and mix it with the juices.
- Serve the barbacoa in warm tortillas and top with freshly squeezed lime juice and minced cilantro.
- Enjoy the authentic flavors of this slow-cooked Mexican dish with your family and friends.
Frequently Asked Questions
What is the method of cooking barbacoa?
Barbacoa, a savory cooking technique, entails the preparation of tender and succulent meat. Initially, this process involved subterranean steam-cooking, although contemporary barbacoa can be executed over an open fire, on the stove, or within a slow cooker. This method allows for exceptional versatility, facilitating the utilization of various meats such as lamb, goat, beef, or pork. Regardless of the specific cooking apparatus, the outcome remains delectable and mouthwatering.
What kind of meat is used in barbacoa?
Barbacoa, a delicious dish known for its tender and flavorful meat, is made using a variety of options depending on the region. While beef is commonly linked with barbacoa in the United States, Mexico embraces a wider range of options. In Mexico, barbacoa is crafted using beef, goat, lamb, or mutton, allowing for a diverse selection of meats to suit different tastes and preferences. The art of barbacoa lies in slow-cooking tougher cuts of these meats, resulting in succulent, melt-in-your-mouth delicacies that are well worth the wait.
How to make beef tender in slow cooker?
To ensure that beef becomes tender in a slow cooker, it is important to use enough liquid to create a moist cooking environment. Along with stock, water, or other liquids, be sure to add enough to come up 1-2cm from the base of the slow cooker bowl. Cover the slow cooker with its lid and let it cook on High setting for 4-5 hours or on Low setting for 5-8 hours. With patience, the meat will gradually become tender and effortlessly pull apart with just a fork.
Can you overcook barbacoa slow cooker?
When it comes to cooking barbacoa in a slow cooker, timing is crucial. While slow cookers have varying cooking rates, it’s important to avoid overcooking the beef, as that can result in dryness. The key is to cook the beef until it effortlessly shreds with a fork, ensuring a tender and juicy texture. For those seeking a spicier kick, a touch of additional red chili flakes can awaken the flavors of the dish.