Beef Barbacoa by the TEXAS Beef Council

This was on KLTV the other night and gave it a try.....wow oh wow oh wow makes ya wanna slap yo momma....but dont!

one 3 - 5 lbs. beef cheek or chuck roast cut into 4" pieces
1 C. orange juice
1/2 C. lime juice
1 C. water
1/2 can chipotle in adobo, diced
1/2 C. brown sugar
1/4 C. apple cider vinegar
1 Tbsp. salt
5 garlic cloves, minced
1 onion, diced
optional ingredients

• cilantro (leaves stripped from stalks and leaves chopped)
• tortillas
• lime wedges
• sour cream

Directions:
Combine all ingredients, except optional ingredients into a large bowl (and cover) or large zip-lock bag and marinate for 2 to 24 hours.
Add marinated beef and leftover marinade to slow cooker. Cover and cook on LOW for 7 - 8 hours or until fork tender.
Carefully remove beef from cooker with little sauce as possible. Placing on a cutting board , shred beef with two forks and return to cooker.
Cook for additional 10 to 60 minutes to allow meat to absorb remaining liquid.

Warm tortillas ( we use flour) in microwave and using a slotted spoon remove meat and marinated vegetables from the sauce and to that add chopped Cilantro, a squeeze of lime juice (1/4 of lime per street taco) roll up and enjoy. My wife loves sour cream so she adds that as well.

I made a mistake and added a whole can of chipotle in adobo sauce.....a little more heat but if you are heat sensative use the 1/2 can.

I made something like that only with chicken.
It was fantastic.
I've got to make this.

Sounds too good not to try ...

5 cloves, or 5 cloves garlic?

5 garlic cloves........

1st Ingredient says beef cheek, is this correct?

Quote:

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Originally Posted by Oily

1st Ingredient says beef cheek, is this correct?

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That is correct....in the Mexican culture beef cheek is origional for Barbacoa.....I used a old freezer roast and it came out great!

Thanks for posting, I made a different recipe for Barbacoa using a deer's neck it came out good. Your recipe looks good as well. I most certainly will give it a try.

rrh

Quote:

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Originally Posted by redriverhunter

Thanks for posting, I made a different recipe for Barbacoa using a deer's neck it came out good. Your recipe looks good as well. I most certainly will give it a try.

rrh

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rrh thanks for the suggestion....will give 'er a whirl! Paul

Quote:

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Originally Posted by buckwheatpaul

5 garlic cloves........

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That sounds better, I have used pies spices in barbecue before, but only on pork.

sounds great.

I've got a 3.5 lb. roast marinating even now.
Will cook it up tomorrow and I'll let everyone know how it turned out.

chuck roast - this work with the normally poor/cheap store cuts?
Placing on a cutting board , shred beef with two forks and return to cooker.
Cook for additional 10 to 60 minutes to allow meat to absorb remaining liquid. like a pulled pork taco?
She does the roast in onion soup but cubes it for tacos, usually just for poor cuts that are tough.

Quote:

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Originally Posted by popper

chuck roast - this work with the normally poor/cheap store cuts?
Placing on a cutting board , shred beef with two forks and return to cooker.
Cook for additional 10 to 60 minutes to allow meat to absorb remaining liquid. like a pulled pork taco?
She does the roast in onion soup but cubes it for tacos, usually just for poor cuts that are tough.

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Popper....it does work with old and cheap cuts of meat. I did not use a cutting board as the liquid trapped in the meat would run off onto our counter tops....shredded in a wide bowl......by returning the shredded meat to the marinade it just allows the meat to be more tasty with all the spices.....would work with pork, chicken, venison neck etc.....Paul

Roll that shredded beef in a flour tortilla with some cheese burrito style but fold both ends in. Fry until golden brown, chimichanga time with more cheese, sour cream, salsa...

Well it's been in the crock pot for over 3 hours and its starting to bubble.
I tasted the sauce and it seemed to be missing something. I add a teaspoon of
Worcestershire sauce and it made a great difference in the flavor. :Bright idea:
It smells good cooking.

Well, I don't have time to respond, but these Beef Barbacoa's were great. Along with the cilantro and sour cream we add some cheddar cheese and cumin.

I made the recipe, good grief that is GOOD ! We ate it as burritos. Thanks for sharing!

Tried this tonight with the teaspoon of Worcestershire sauce suggested by Hickory on a cheap Sirloin Round Tip something or other.

Kept it simple. Corn tortillas heated up on the burner (NOT fried), grilled onions, grated Cotija, pinch of cilantro and SWMBO canned salsa.

yeah. This is ridiculous good food. Sending it to my Mom and Sis.

Thanks buckwheatpaul.

I had it several times made by Mexican and Central American friends. Hondurans used lamb.
Gotta try this.

Shiloh