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Barbacoa – Not Just for Cinco de Mayo!

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”…

Barbacoa

Barbacoa

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.

barbacoa

Barbacoa Ingredients

  • 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

Simple Preparation

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