Ingredients
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8
-
1/4 - 1/3
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1/2
-
1
-
3
-
1
-
1/2
-
3
-
1/2
-
1/2
-
-
-
-
-
Directions
Slow-Cooker Barbacoa,This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas.,OK, folks, After reading thee reviews, I had to comment. Some are expecting it to be more spicy. Except from a Chipotle Grill, which is Cal-Mex, I’ve NEVER had a spicy barbacoa. (And Chipotle adds enough cumin to drown other flavours, IMHO.) Barbacoa is mild in flavour, as is most “taco fillings” I’ve had (And I’ve eaten TONS! 🙂 ) My roast is currently defrosting, but I plan on trying this recipe tomorrow, as the ingredients look like it’ll taste just like the stuff I had from a taqueria I miss, that was run from a delightful couple from Juarez.,Made this over the weekend. My house smelled wonderful, and the taste was to die for. My family could not get enough. Only had a small amount leftover and took it to work. It smelled so good, everyone wanted to try it. I had to guard it with my life. This is a keeper. I’ll be making this again, & again. Thanks for sharing.
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Steps
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1
Done
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Cut a Slit in the Side of Each Garlic Clove. Place Them in a Microwaveable Bowl, Cover With Plastic Wrap, Poke Holes in the Top and Microwave For 30 Seconds on High. Cool Until Handleable, Then Slip Off the Papery Husks. |
|
2
Done
|
One by One, Drop the Garlic Cloves Into a Running Food Processor, Letting Each Get Thoroughly Chopped Before Adding the Next. Add the Chile Powder, Cumin, Black Pepper, Vinegar, Salt and Water and Pulse to Blend. |
|
3
Done
|
Place the Meat in a Large Crock Pot. Scrape the Marinade Onto the Meat, Then Spread It Sloppily Over the Top and Sides. Pour Enough Water Into the Slow-Cooker to Cover the Lower 1/2 Inch of Roast. Cover and Slow Cook on High For 6 Hours or Until Meat Is Tender. Carefully Remove Meat With a Slotted Spoon Onto a Large Plate, Pulling Away the Bones. |
|
4
Done
|
Degrease the Cooking Broth and Boil It Down in a Saucepan to Concentrate the Flavors. Ladle It Over the Meat and Garnish With the Onions and Cilantro. |
