Cinco de Mayo came and went this year. It was nothing like last year when we celebrated Cinco de Derby with the fun fascinators and muy mucho margaritas, but it was still fun. This year, I made my now famous (according to my family) Slow Cooker Barbacoa. Dang, it is really delicious. So I am going to promise myself now. Barbacoa is not just for Cinco de Mayo anymore.
But First More Funnies
because we still need to laugh
This past week Charleston and South Carolina loosened shelter in place restrictions, but it is still a ghost town in most places. Gary and I have gathered with family and had a blast, but I miss my friends and long for normalcy. Even today, I am not sure what day it is or what month it is, but I’m sure it is the tenth year of shelter in place. Ok, fine, the tenth week. So why does each week feel like a year?
As John Oliver would say, “And Now This”…
Slow Cooker Barbacoa
I last posted my Barbacoa recipe three years ago. It is hard to believe it has been so long. I am going to change that because it is so incredibly delicious and versatile. You see it below as a street taco. It is also fantastic as a Mexican Dip Sandwich topped with diced pickled jalepeño and Cotija Cheese, (Think French Dip Sandwich). Of course, burritos, enchiladas, and tostadas are a great idea too. But to really try something out of the box, use it as the protein in an Asian bowl of soup, like Vietnamese Pho or Japanese Udon Noodle, or even in a bowl of Ramen Noodles. It is killer.
- 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chipotles in adobo sauce, chopped (or more to taste)
- 1 (4-ounce) can, chopped green chiles
- 1 small white onion, finely chopped (about 1 cup)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 tsp ground cloves
- 1/2 cup beef broth, chicken broth or water
Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours until the beef is tender and quickly falls apart when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the meat with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef however you plan to use it.
Barbacoa Side Note
The above preparation gets it done. But I prefer to prepare it a day early. Allow it to cool and then refrigerate for at least 8 hours or longer. Three hours before it is time to serve, take it out of the fridge and let it rest on the counter for an hour, them place back in the slow cooker on high for two hours. To concentrate the juices, remove the lid for the last hour.
Again serve as you planned.
Printable PDF Recipe: Beef Barbacoa
That is all for now.
Rick & Gary